By:Nagi
255 Comments
Simple, soft, fluffy pancakes, an essentialthat 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 theyshould 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
Author: Nagi
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
4.95 from 93 votes
Servings13 pancakes
Tap or hover to scale
Recipe video above. Simple, fluffy pancakes made from scratch, an essential that everyone should know! These are soft and fluffy, easy to make, and not too sweet so you can go wild with toppings. The key is getting the batter consistency right so it is easy to spread but doesn't spread too thinly so you get nice fluffy pancakes.
Ingredients
- 2 cups / 300g plain / all purpose flour (Note 1)
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml cups milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
Instructions
Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
Heat a non stick skillet - 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).
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.
Remove 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:
1. Flour: The flour and baking powder can be replaced with 2 cups + 1 tbsp self raising flour. The flour can also be substituted with whole wheat flour.
2. STOVE TEMP: The trick with pancakes is getting the stove temp perfect - it should take 30 seconds for the bubbles to appear then 30 - 45 seconds on the other side until golden, 1 minute per pancake. So adjust as you cook, and if you're impatient like me, get 2 pans going at the same time!
3. Some TOPPINGS: Butter, maple syrup, fruit sauces, jam, cream, lemon juice + sugar (this is terrific), bacon + maple syrup (heart attack risk is worth it), yoghurt, macerated strawberries (1 cup chopped strawberries tossed with 1 tbsp white sugar, leave for 10 minutes = strawberries in red juice, see photo in post).
4. PRE-MADE PANCAKE MIX: Place the flour, salt, baking powder and sugar in a ziplock bag, large jar or bottle. Then add the egg, vanilla and milkwhen you want to make up a batch of pancakes! If you want to be able to add the liquids into the jar or bottle then pour the batter straight into the pan, it will need to be1.5L/1.5Qt or greater. The bottled pictured in post is a 2 litre milk carton (only dry ingredients are in it).
Click here for printable instruction labels (nothing fancy but does the job!).
5. Nutrition per pancake assuming only half the butter is consumed (because most is wiped off), excluding toppings because I cannot be held responsible for how much you load up your pancakes! And yes, this recipe makes 13 pancakes. Because it's just how my recipes seem to go - always a weird number.
Nutrition Information:
Serving: 62gCalories: 108cal (5%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
More pancake recipes
Extra Fluffy Blueberry Pancakes
Nutella Stuffed Pancakes
Fluffy Ricotta Pancakes
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!
Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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255 Comments
Lizzy says
Absolute perfection, Nagi 👍 I’ve lost track of how often I’ve made these, but they’re perfect every single time. Lately I’ve added mashed ripe banana to the mixture and the pancakes are another flavour sensation. Thank you, Nagi 👏Reply
- Caroline C-H says
Wow!! I have tried soooooo many American style pancake recipes over the years. This is a clear winner. No faffing around with melted butter or separating eggs. They are the fluffiest pancakes, slightly sweet and soooo tasty. They never last long in my house. I make around 18 to a batch using a large spoon as a measure. Won’t be looking back from this recipe for sure.Reply
- Tiffany says
Absolute perfection! Followed the recipe as it says and turned out great. My 3 year old helped me flip them – we had a wonderful time together making these pancakes (little one requested jam, butter and maple syrup) xoxo Thank you NagiReply
- Diana says
I tried these for Shrove Tuesday/Pancake Day and they were a big hit! Made a couple weeks later and they were more like crepes. 🤔 Realised today I’d used metric the first time and measured by cups second time. I tested my theory and sure enough, my 2 cups were barely 250g flour – nearly 1/2 cup less than the 300g!!! I tried again using metric and it was spot on. Perhaps our cups are different sizes??
Reply
- Linda says
This pancake recipie is devine, every time I have made it the pancakes have turned out perfect!Thankyou for sharing
Reply
- Niall says
Recipetineats rarely misses for me, but unfortunately this one does. In my opinion, pancakes are all about texture. They should provide minimal flavour on their own, and be little more than a vehicle for toppings. I like them crispy around the edges, and very light and fluffy on the inside. While these are OK in the flavour department, they always come out a little too dense for me to enjoy. I prefer the Allrecipes Good Old-Fashioned Pancakes or the NYT Perfect Buttermilk Pancakes, for what I consider to be the best pancakes I’ve ever made.Reply
- Helen says
Made these this morning! Perfect recipe!!! So quick and oh so fluffy! Thanks Nagi 🤩Reply
- Dee Utz says
Fluffy, delicious pancakes.Reply
- JP says
Oops! “No buttermilk, no baking soda / bi carb, no yoghurt. You only need baking soda for an extra fluff” Should be “You only need baking powder…?”
Reply
- Susan says
My husband LOVES pancakes and once in awhile I make breakfast for dinner. I decided to give your recipe a try, and what do you know?! He proclaims these pancakes his new favourite!
I love them too!
Thank-you so much, dear friend!!!
Cheers to you and Dozer!Reply
- Tejas says
I tried this recipe yesterday, and it turned out absolutely delicious.
Reply
- Lauren says
Best. Pancakes. Ever.Accidentally used the 1/3c measure instead of 1/4c for the sugar, but it just made me not need so much maple syrup. So fluffy and delicious 🤤 thank you for another winner
Reply
- Sue says
Super easy and quick to make and Delicious, Thank you Nagi
Reply
- Will says
Top tier pancakes, need I say more?Reply
- Mia Hodges says
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.Reply
- Florence says
This recipe is perfect! That’s it.Reply
- Joy and Zayla says
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 🙂Reply
- Anon says
FYI apple French toast link is wrong. It redirects you to French toast (no apple topping!)
Reply
- Janell says
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. 🙂Reply
- Some one says
This was a great recipe! I just took out the sugar because my dad’s diabetic, but this recipe turned out great!Reply
