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!
Hi Nagi!
I am SO looking forward to trying these out. They look simple yet delicious. Could you tell me the brand of the skillet you are using? It looks as though it cooks these pancakes perfectly. I’ve not yet used any ceramic cookware and am interested in investing in some. Thanks!
Hi Sandy! I use ScanPan 🙂 Truly think it’s the best non stick cookware here in Australia! N x
Omg that pic of Dozer wishing that syrup was being poured into his mouth is just the best!!
He was mesmerised!!!!!
Hello! If I mix all the dry ingredients and keep it in a jar, how many scoops would I need for one batch of pancakes?
Hi Chelsea! The recipe makes 13 pancakes, so when you say one batch, one quantity of this recipe makes 13 🙂 N xx
Nagi, I’m making the recipe now and there are lumps in the mix for sure. This could be because of my seux chefs (my 2 and 3 year old children). I didn’t want to over mix, but I’m wondering if this will affect the quality.
Also, would you recommend putting the flour through a sifter?
Oh dear! Does need a grown up arm for the mixing part! Should be fine, I often have lumps. I never sift!
I love how Dozer is staring so longingly at the syrup and pancakes! So adorable. I also love the tip about freezing the syrup, such a great idea.
It really works so well!!! N xx
Made these this morning, everyone voted them the best thick pancakes yet. In the past I’ve made buttermilk pancakes which are light but tangy. These are thick but light due to the extra baking powder. I let the mixture rest for 30min before I made them, during which the batter reacted and became light and bubbly, however it also thickened up and needed an extra 1/4 cup of water to give the right consistency. My new go to recipe! You’ve done it again Nagi, and btw, lovely styling!
Whoot! So pleased to hear that Tamarra! And you’re right, if you rest the batter it thickens 🙂 I love buttermilk pancakes but I don’t usually have buttermilk in my fridge, that’s why I shared these go-to ones! 🙂 N xx
Hi Nagi! thanks for the recipe. I haven’t tried it yet, but I m sold! I love the description and attention to details. Will definitely follow the advice and check other recipes of yours
I hope you do try it Panagiota! And thank you for the kind compliment! N xx
Nagi, thank you so much for your recipes , videos and helpful tips. Your recipes are so easy to follow and everything turn out right.
By the way, I was laughing about you and your siblings title. I can relate. I’m Filipino and married to Italian American and that’s what my daughter call me everyytime, queen of things especially cooking. She’s really a great cook, her favorite is chicken pad se ew.
Thank you and more power!
HAIL TO THE QUEEN OF COOKING! 🙂 N xx
Sorry Nagi it’s me- Vera again, forgot to tell youRE:Geting FLOUR IN BOTTLE TRY TO USE FUNNEL. Hope you got one.
I do but it took ages to pour in using it!!!
Use a Skewer to poke hole in flour and aid in filling bottle…
So practical 🙂 Thank you! N xx
When I was a kid, we lived along the border of Québec and Ontario, and we made our own maple syrup. Not trying to be insulting, but that thin stuff is for pikers. You’re being ripped off with that stuff. Those who make their own usually make a nice, thick syrup. 🙂 It’s just a matter of how long it gets boiled down. Just try to make maple syrup taffy by pouring that thin liquid into the snow; it just runs through to the ground unless you chill it first. Real maple syrup is thicker, so it stays all together in the top layer of the snow even if it’s still a bit warm when you pour it.
I’ll be doing pancakes now that you’ve put them front-and-centre in my head. Blueberry, I think. Or maybe strawberry-blueberry. Dozer looks just the same as my Abby does when it comes to pancakes. I have to make a plate for her, too, when I make them. And that wedding looks awesome! What a fantastic place to make pancakes! You can say that you made the lucky couple their wedding breakfast. Kudos to you for all that work!
Do you give in to Abby like I do with Dozer? 🙂 I am jealous that you make your own! Grade A Canadian maple syrup here is still quite thin 🙂 N xx
To: Pancake Quin, Dozer looks gorges, pancakes yumiiii ! Are you trying to get me fat…… Love your Family roles.! Keep warm, regards Vera.
Oh go on Vera! We can eat salads all week to make up for it! 😉 N xx
oops, meant to say “was’t” in last reply
Aside from the fact that your pancakes look awesome, I love your commentary! You sound like a really lovely person and the world needs more like you! Thanks for the yummy recipe I’m going to make them and just know they will be great! Oh and I’m old enough to be your mother with 2 beautiful sons and a wonderful husband, just so you don’t think I’m some nutter!😆😆. Also I love how close you and your mum seem to be👍
Awww thanks Julie! Believe me, I was a wild child and cause my mother much angst in my younger years!!! 😉 N xx
I always make from scratch pancakes and I don’t measure, except for approx. 2 cups of flour and the rest is similar to yours minus the sugar. Like someone else said I add a couple of Tbsp. oil to mixture and then no need to grease pan. Many moons ago I earned a Bachelor of Home Economics in Vancouver, Canada and we were told that pancakes should be baked, not fried. Not that yours look fried because you wipe the pan out, nevertheless, one less step is always good in the morning, I think!
WOAH! I will try the oil tip and baked pancakes??? Curious now! N xx
By baked, it meant “baked” on a seasoned griddle. As for waffles, I tried two methods recently: a Valaware waffle iron and dreadful result and then I tried a Nordic Ware stove top waffle iron and it was like magic. Followed directions and recipe that came with it and they were perfection and only took 3 minutes cook time. I am sure you could find one of these on line easily.
Thanks for the tip Janice! N xx
You’re absolutely right– pancakes should be light and fluffy … and these are. Delish! One of your posters asked about an easy recipe for waffles. I fell in love with one from American chef, Michael Symon for a recipe that incorporates yeast (Relax, it’s still easy as can be). See http://abc.go.com/shows/the-chew/recipes/overnight-waffles-michael-symon
THANK YOU for the tip Mike!! You rock! 🙂 N xx
Thanks Nagi for your wonderful recipes n photos n humorous statements n handsome Dozer. Is there any substitute for egg ?
Have a great week n keep the awesome stuff coming!
I’m sorry but I don’t know Lee! Try looking up “eggless pancakes” 🙂 N xx
These are terrific. I wonder if you were planning on something ‘simple’ for waffles?
YES! Can you believe I don’t have a waffle maker? 🙂 It is on my list for my next trip to the states! Waffle makers here aren’t the best – or so I hear 🙂 N xx
Gah these look so good and I LOVE that photo of dozer! I can’t practically hear him heavy breathing in front of these! and that wedding looks beautiful! think I’ll make pancakes for my next camping trip!
His heavy breathing is a total turn off…. ICK! 😉 N x
Wow these looks too good for sure!
Can I point out for the uninitiated, it’s lemon JUICE + sugar (superfine/caster is best) (I’m imagining trying slices of lemon + sugar, ewww!)
DUH! Totally forgot to explain that, THANKS BECCA! Will update! N xx
As long as you are claiming (rightfully so) Queen of Pancakes, I’d like to add one for you..
To me, you are the Queen of Delicious Simplicity.. I have been attracted to so many of your recipes for that very reason.. Delicious AND simple… Both warm an old mans heart…
I know what we are having for breakfast tomorrow… Dozer is welcome to join us… :O)
Ross, you are making me BLUSH!!!!! 🙂