This Pancake Recipe makes the most delicious soft and fluffy pancakes that are just waiting to be topped with syrup and devoured.
If you’re wondering how to make pancakes for your weekend breakfast you’ve come to the perfect place!
Easy Fluffy Pancakes
Pancakes are one of my favorite breakfasts, they please everyone and are ready in about 20 minutes.
This recipe require only pantry and fridge staples (no buttermilk needed here) so you’ll always have a delicious breakfast on hand.
Watch the video below for step by step instructions for how to make the most Fluffy Pancakes!
How to Make Pancakes
This is a really simple batter, no separating of eggs, whipping up egg whites with a hand mixer or delicately folding ingredients together.
All you need is a mixing bowl, measuring cups or scales and a whisk.
There are so many different options for toppings for pancakes. Maybe you prefer just maple syrup and butter or crispy bacon and banana?
A favorite of mine is to make a quick berry sauce with frozen mixed berries and a little sugar simmered until thickened.
You can even change these up by adding blueberries to the batter, chocolate chips, or spices!
This weekend pour yourself a cup of coffee and whip up a batch for your family, you wont regret it!
Fluffy Pancakes Recipe Ingredients
1½ Cups / 190g Flour – Plain all purpose flour is perfect for this, don’t use self raising flour.
4 tsp Baking Powder – Please make sure you are using baking powder and not baking soda! The baking powder is what give these pancakes their light and fluffy texture!
½ tsp Salt – If you’re using salted butter omit the salt from the recipe.
3 Tbsp Sugar – This is completely optional and not an ingredient I will usually use. I prefer to sweeten my pancakes with syrup after instead but many people prefer their pancakes sweet.
1 Egg – Egg binds the pancake ingredients together, you can use an egg replacer here if you would like.
1¼ Cups / 310ml Milk – I use whole milk for this recipe but most kinds can be used including soy, almond and oat.
4 Tbsp / 60g Melted Butter + more for cooking – Butter can be replaced with oil or margarine both in the pancake batter and for cooking the pan.
½ tsp Vanilla Essence – Use a good quality vanilla essence, extract or paste.
How to make the BEST Fluffy Pancakes
Measure out the flour, salt and sugar if you’re using it and add to medium sized mixing bowl.
Add in the 4 teaspoons of baking powder. Yes you do need 4 teaspoons and you wont be able to taste it in the pancakes!
Baking powder has no flavor so make sure not to confuse it with baking soda which is very bitter if there isn’t acid in the batter to counteract it.
Using a wooden spoon give the dry ingredients a mix until combined and set the bowl to the side.
In a smaller bowl start to add the wet ingredients. Start with the egg and crack it into the bowl.
Add in your milk. Any type can be used here but I recommend whole milk.
And finally pour in the melted butter, or you can substitute this for oil or margarine if you would prefer.
Give the wet ingredients a mix with a fork until combined.
Pour the wet ingredients into the bowl with the dry. Using a wooden spoon or whisk fold the pancake batter together until you can no longer see any dry flour.
Make sure not to over mix here, it’s completely normal for pancake batter to be slightly lumpy.
In Cast Iron Skillet or medium sized frypan heat a small amount of butter over medium low heat.
Cast Iron is my favorite pan to use for pancakes, it has a heavy base so it keeps the heat really even!
Measure out about 1/3 Cup of pancake batter and pour it into the pan.
You can make the pancakes smaller or larger by just using more or less batter per pancake.
When bubbles appear on the top of the pancake (about 3-4 minutes) flip and cook on the other side for a further 3 minutes.
Turn your heat up or down here depending on the color of the pancake. It should be lightly golden brown like the photo below. The first pancake is usually a test!
Delicious Pancake Flavors
Blueberry Pancakes – Add 1 Cup of fresh or frozen blueberries to the dry ingredients
Chocolate Chip Pancakes – Add 1/2 Cup of chocolate chips to the dry ingredients.
Lemon Pancakes – Add 2 tsp of Lemon Zest to the wet ingredients and replace the vanilla essence with the juice of half a lemon.
Pancakes can also be flavored by toppings so instead of just using maple syrup and butter change it up with chocolate sauce and banana, creme fraiche and fresh berries or whipped cream and salted caramel sauce.
Common Questions about this Fluffy Pancake Recipe
How many pancakes does this recipe make?
You’ll get about 8 pancakes out of this recipe depending on what size you make them. You can use a larger or smaller measure. Also the recipes can be doubled or tippled.
Can I make these a different flavor?
Yes you can, there are so many different options. Blueberries, Chocolate Chips, Nuts and spices can all be added to the batter. Another great way to change up the flavour it to use different toppings like syrups and fruit.
Can I make the pancake batter in advance?
It’s best to make the pancake batter just before you want to cook the pancakes. Making the batter in advance can stop the baking powder working its best which means your pancakes wont be as light and fluffy as they should be. Crepes are a great option for making in advance.
For more Breakfast Recipes Check Out:
- 1 1/2 Cups / 190g Flour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 1 Egg
- 1 1/4 Cups / 300ml Milk
- 4 Tbsp / 60g Butter melted
- 1/2 tsp Vanilla Essence
- In a large bowl mix together the flour, baking powder and salt with a wooden spoon. Set to the side.
- In a smaller bowl crack in the egg, pour in the milk and vanilla essence. Add the melted butter and use a fork to mix the ingredients together.
- Make a well in the dry ingredients and pour in the wet. Fold the batter together with a wooden spoon until there are no longer any large lumps.
- Heat a heavy based pan like cast iron over medium low heat. When the pan is hot add a knob of butter and wait until it melts. Measure out ⅓ cup of the pancake batter and pour it into the pan.
- Cook the pancake for 2-3 minutes each side, flipping when bubbles start to appear on top. Repeat with remaining batter.
- Serve the pancakes stacked high with butter and maple syrup. Enjoy.
You can add other flavourings to the pancakes such as blueberries or chocolate chips. Add the extra ingredients at the same time as you combine the wet and dry ingredients.
4 tsp is the correct measurement for baking powder. Make sure you are not using baking soda as this will make the pancakes horribly bitter.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 2 Pancakes
Amount Per Serving: Calories: 168Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 464mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 5g
Nutrition information isn’t always accurate.