Simple, soft, fluffy pancakes, an essential that everyone should know. You’ve been good all week. Go on. You deserve freshly made homemade pancakes for breakfast tomorrow!
Pancakes recipe
Homemade pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.
But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings!
Any day starting with homemade pancakes is a GREAT day!
What goes in homemade pancakes
This is what you need:
flour
baking powder
sugar
egg
milk
vanilla extract – optional
No buttermilk, no baking soda / bi carb, no yoghurt. You only need baking soda for an extra fluff boost when you have add ins in pancakes, like Blueberry Pancakes, because it weighs the batter down.
And of course TOPPINGS! Why limit yourself to just butter and maple syrup? See below for all sorts of ideas!
Pancakes Toppings – what to put on pancakes
Butter and maple syrup – the classic!
Maple syrup alternatives – honey, golden syrup and other sweet syrups suitable for eating raw
Lemon and sugar – one of my favourites! Light sprinkle of sugar and a squeeze of lemon
Strawberries and cream! Pictured below – layer it up like a cake, sandwiching the pancakes with whipped cream and sliced strawberries, then finish with a dusting of icing sugar / powdered sugar;
Sinfully rich sauces – like caramel sauce, chocolate sauce, butterscotch sauce, peanut sauce, anything!
Lemon curd, fruit compotes and sauces – like blueberry sauce (try the one in this Blueberry Cheesecake), Strawberry Sauce (use the one in this Strawberry Cheesecake) or try the warm apple topping in this Apple French Toast
BACON and maple syrup – YES!
Sprinkle of nuts
Fresh fruit – chop it, pile over pancakes with cream!
Ice cream – add a scoop onto a stack and drizzle with maple syrup, chocolate sauce, caramel sauce. Don’t forget the whipped cream!
Dusting of cinnamon and sugar
Pro tip: Keep a STANDBY PANCAKE MIX!
Homemade pancakes aren’t complicated to make, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store!
Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!
To make a handy shake ‘n pour bottle like pictured above, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. I mix the wet ingredients in a jug then pour it in then shake away!
Now, go forth and elevate your morning by making a big stack of these soft, fluffy, golden pancakes! TELL ME what you top YOURS with! – Nagi xx
Watch How To Make It
Simple Fluffy Pancakes recipe video!
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Simple, Fluffy Pancakes
Ingredients
- 2 cups plain / all purpose flour (Note 1)
- 4 tsp baking powder NOT baking soda / bi-carb (Note 1)
- 1/4 cup white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 large egg (~50g / 2oz in shell)
- 1 3/4 cups cups milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
Instructions
- Whisk dry – Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add wet ingredients – Add egg, milk and vanilla. Whisk until lump free – no longer than 30 seconds.
- Melt then wipe off most butter – Heat a non-stick pan – use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Cook – Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!). When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Keep warm and repeat – Remove the pancake and keep warm in a low oven. Use more butter every 2 to 3 pancakes – depends how good your non stick coating is.
- Serve with toppings of choice!
Recipe Notes:
Nutrition Information:
More pancake recipes
Giant Pancakes – to share!
Pikelets – mini pancakes!
Life of Dozer
I’m surprised there isn’t a massive drool hanging from his mouth.
Oh wait. I don’t want to gross you out, but after I wrote this post, I almost slipped on a puddle of drool when I was cleaning that area. Ewwwwww!
Top tier pancakes, need I say more?
These were so good I had to make a second batch as I ate most of the first whilst cooking them 🤤
I used the self raising flour option and they were perfect, light and fluffy.
Would you be able to make this batter and leave it in the fridge over night before cooking? Having a fundraiser and would be hand if we could premake the batter to save time.
Just made these for the first time and they were perfect! Realized I don’t have syrup as I was making them but they were still delicious topped with peanut butter, bananas and a little honey! Thanks again Nagi!
Could the batter be premade including the wet ingredients and then be left in the fridge overnight to be cooked the following morning. Trying to work out the best way to prepare this recipe as will need to make about 300 pancakes for a large fundraiser.
I just made these with the SR flour option as I had no baking powder and they were terrible, not fluffy at all. I think you need a lot more than 1 tablespoon of SR to get them fluffy
This recipe is perfect! That’s it.
Thank goodness for my ruler – 11cm exactly 😉
And because of those brilliant instructions, I had to make these immediately. They were incredible!! Loved the idea of using paper towel with a bit of butter on it, too – it truly does mean the first pancake is definitely a winner! Thank you so much for giving me a skill set and a chuckle (often a big belly laugh!!) with everything you write and do! You make my day 🙂
Love all your recipes, I made these pancakes this morning for my grandsons and they are so yummy, I did 2 lots and one batch I added a mashed banana and around 2 cups of thawed frozen mixed fruit. Then stored in containers in the freezer for quick and easy breakfasts and snacks for school and childcare 🥰
FYI apple French toast link is wrong. It redirects you to French toast (no apple topping!)
Would this batter work in a waffle maker? LOVE it as pancakes. Just got a new waffle-maker and I’m looking for good recipes for it. 🙂
This was a great recipe! I just took out the sugar because my dad’s diabetic, but this recipe turned out great!
Perfect every time. I generally halve the sugar and sometimes add in a very ripe banana and some cinnamon instead. So good! There are always two batches of mix ready to go in the cupboard.
These freeze perfectly and are amazing reheated in the toaster on defrost setting. Perfect for kids’ lunchboxes too. Thanks, Nagi!
If I want to make chocolate chip pancakes (either mini or regular chocolate chips) – would I use this recipe or your blueberry pancake recipe? I know the chocolate chips can weigh down the pancake, but probably not to the same level as blueberries. What are your thoughts?
Well that was easy and taste great! Just added a tsp of cinnamon. New pancake recipe!
Great pancake recipe. I am so glad I found Nagi, her recipes alway work out and taste good and the steps are clear and easy to follow. Thank you Nagi
Hi Nagi,
I made this recipe at my accommodation in Indonesia. after trying many other recipes. These are the easiest and the best.
My guests love them as well . I add cinnamon as well as vanilla in the mix.
Also I add sliced Banana or Pineapple while cooking and they are so yummy and fluffy. Thank you.
I swear you can do no wrong. Ive made many pancake recipes. This one is fail safe, quick and clean. Highly recommend.
Hi Nagi, I am moving abroad and will only have access to UHT milk. Do you think it would work with your recipe?
Perfect pancakes. Thick, fluffy and tasty batter. Yum!