This pancake recipe is super quick and simple to make. It’s the only recipe you’ll ever need for soft, fluffy, no-fail pancakes every time. A bonus is that you’ll likely have all the ingredients on hand in your pantry and fridge!
Why you’ll love this recipe:
- Quick and easy pancakes to whip up for a delicious breakfast.
- A great meal prep option: Cook once and store the rest in the fridge for a few breakfasts sorted throughout the week!
- This is a no-fail pancake recipe! Simply mix all the ingredients together, then start to cook a couple at a time (depending on how big you want to make them) and done!
Looking for more breakfast inspo? We know you’ll love:
- Freezer Breakfast Muffins
- Breakfast Burritos
- Egg Muffins
- These pancakes feature our Homemade Vanilla Extract recipe, which is a game-changer for flavour!
Ingredients: See picture below (from the top clockwise):
- 2 cups Self-Raising Flour. This can be made with all-purpose flour if you don’t have self-raising flour on hand. Simply add 2 cups of all-purpose flour, 3 teaspoons of baking powder and 1/2 teaspoon of salt, then mix together really well, and that’s it!
- 2 tablespoons of sugar. We have used white sugar here.
- 1/4 teaspoon salt. We have used sea salt.
- 2 tablespoons melted butter. We have used unsalted butter
- 1 egg. Regular 600g size works great.
- 2 cups milk. We have used full-fat cow’s milk here; however, almond and lactose-free milk also work well.
- 1 Teaspoon of Vanilla extract.
Instructions:
- To the same bowl, add the melted butter, egg, milk and vanilla, whisk together until just incorporated. Don’t overmix!
- Let the batter rest for 5 minutes.
- In a large bowl, sift the self-raising flour through a sifter. Add the sugar and salt, and whisk the dry ingredients together.
- Preheat your frypan to medium heat. I find setting 3 (in the middle) works great for my stove. Add oil or butter to the pan, whichever you prefer.
- Use a 1/4 cup measuring cup per pancake, OR my favourite choice: A medium-sized cookie scoop! It’s a game-changer for how quickly and easily you can pump through just about any baking recipe!
- Cook for 2 minutes on the first side, until numerous small bubbles form. Flip with a spatula and allow to cook for a further minute to check the bottom. (Every stove is different, so play around with the heat and time until it’s right.)
- Continue working through the pancake batter until all are cooked, layering the pancakes on top of each other with a clean tea towel over top, to keep them warm if you intend to serve them straight away.
- Serve with desired toppings! Ideas below in the questions section.
Steps 4, 5, 6 and 7:
Note: The Image of cooked pancakes below is fried in butter; it ends up a little crispy on the edges compared to frying with oil. Use depending on your preferences.
Equipment needed:
- Sifter
- Measuring cups
- Measuring spoons
- A mixing bowl
- A whisk
- Cookie scoops (optional)
- Spatula
- Egg flip
What toppings can go on pancakes?
Strawberries, blueberries, butter, sliced banana, choc chips, icing sugar, whipped cream, maple syrup, honey, any type of your favourite jam. The list is endless!
Your self-raising flour or plain flour and baking powder may be out of date.
It may be if you have overmixed the batter. It can make the pancakes quite firm and dense.
Also, if you have pressed down with an egg flip on the pancake while cooking, it can flatten them quite a lot.
Yes! Press on the recipe card at the bottom and press 2x or 3x, and it will automatically double or triple all ingredients for you.
Yes, you can. For example, instead of cow’s milk, you can use soy, oat, almond or lactose-free milk. I have tried soy, almond and lactose-free milk, which have all worked well.
Instead of cooking in butter, you could use olive oil or coconut oil for frying.
You can use olive oil or coconut oil in place of butter in the batter itself.
Tips:
- 1 Tablespoon of pancake mix works for mini pancakes (perfect for lunchboxes or mini snacks)
- 1/4 cup of mix makes medium sized pancakes (we use this size mainly for our family as they are quicker and easier to cook and flip, then a few minis for lunchboxes)
- 1/3 cup of mixture makes larger, generous pancakes (depending on preference)
- How to store pancakes in the fridge? Cool completely, place in an airtight container in the fridge for up to 3-4 days.
- How to freeze pancakes? Cool completely, then place in a ziplock bag or an airtight container to freeze. Either add in a single layer to prevent sticking together in either an airtight container or a ziplock bag, and freeze.
However, you can freeze in a single layer on a cookie sheet, then add a layer of baking paper and add another layer of pancakes, and then flash freeze for at least 30 minutes so they don’t stick together.
Once frozen, you can then place them in either an airtight container or a Ziplock bag with air pushed out of the bag and freeze for up to 3 months. - How to reheat pancakes? You can reheat them from the fridge in the microwave for 30-second bursts until the desired temperature.
If from the freezer, you can thaw overnight in the fridge in an airtight container then heat in the microwave or from frozen in the microwave 1 minute to start with then 30 second bursts after until hot.
Homemade pancake mix: Prepare in advance
Several times, I have premeasured the dry ingredients portion and poured them into mason jars with a funnel, then added the lid. Next, all I have had to do is add the wet ingredients, with the dry ingredients in a bowl and whisk together and cook. It’s been such a time saver having all the dry ingredients ready to dump into a bowl, ready to make!
Please leave a comment below to let us know what you thought of this recipe and any variations you made! We’d love to hear from you!
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Easy Fluffy Pancakes
- Total Time: 25 minutes
- Yield: 17 pancakes 1x
Description
This is the best pancake recipe ever! It’s super quick and simple to make, and the only recipe you’ll ever need for soft, fluffy, no-fail pancakes every time.
Ingredients
- 2 cups self-raising flour
- 2 tablespoons of sugar
- 1/4 teaspoon salt
- 2 Tablespoons melted butter
- 1 egg
- 2 cups milk
- 1 Teaspoon of vanilla extract
Instructions
- In a large bowl, sift the self-raising flour through a sifter. Add the sugar and salt, and whisk the dry ingredients together.
- To the same bowl, add the melted butter, egg, milk and vanilla, whisk together until just incorporated. Don’t overmix!
- Let the batter rest for 5 minutes.
- Preheat a frypan to medium heat, then add oil or butter to the pan.
- Use a 1/4 cup measuring cup OR a medium cookie scoop per pancake, cooking two or three at a time, depending on the size of your pan.
- Cook for 2 minutes on the first side, until numerous small bubbles form. Flip with a spatula and allow to cook for an additional minute, then check the bottom until it is cooked through. (Every stove is different, so play around with the heat and time so it’s right.)
- Continue working through the pancake batter until all are cooked, layering the pancakes on top of each other to keep them warm if you intend to serve them straight away.
- Serve with desired toppings. Enjoy!
Notes
- Self-raising flour can be made with all-purpose flour if you don’t have self-raising flour on hand. Add 2 cups of all-purpose flour, 3 teaspoons of baking powder and 1/2 teaspoon of salt, and whisk really well, and that’s it!
- This recipe makes 17x 1/4 cup pancakes.
- For mini pancakes, use 1 Tbs per batter (think lunchboxes and snacks for little hands)
- For a larger pancake, use a 1/3 cup of batter per pancake.
- Use a cookie scoop to quickly and easily get the pancakes on the table!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American