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!
Me an Darwin made these for anis and they were great
Brilliant perfect quick pancakes! Kept all the tradies at our joint happy. Winner winner
I added two mashed bananas (very ripe bananas frozen then thawed) and 1/4 tsp baking soda, and I left out some of the sugar.
We served them with butter, maple syrup, streaky bacon and fruit (chopped grapes, kiwi and orange). I would have dolloped on some whipped cream with the fruit but we were out of cream. Might be our fluffiest pancakes yet.
Best pancakes! This has become my good too recipe
Best pancakes ever! Make this recipe regularly for my family.
The best recipe ever! Thank you so much!!!
What happened they are the worst pancakes ever
I grew up with these but we called them Flapjacks, That name was coined in England 16/17th century = Flap meaning small flat cake, jacks = meaning flip. I had misplaced the recipe so thanks for this
I Love it!!! i have never been able to get pancakes right (even the ready mixed ones seemed to fail) lol but ive made theses x4 times now and they were perfect every time . So thank you very much 😇😇😇😇😇😇😇
Made these for morning tea husband and granddaughter loved them . We’re having your easy chicken curry for dinner and pork belly tomorrow night ,what did I ever do without you and your cook books love to Dozer 💙💙💙
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Love it it’s so good😍🥹
I made for my family and they loved them 10/10.
Amazing ! Thank you !
So good would do again with family the fluffiest pancakes to make my 12 year old made them and loved them
Are these still good if you substitute gluten free flour?
Minor quibble. These are American-style pancakes, which are like big pikelets. Australian pancakes (which are really English pancakes) are thin like crepes.
Hi Joe,
I just added another 1/4 cup of milk to thin the batter a little more which made them spread out a little thinner.
Hi Nagi,
My family enjoyed this recipe but my daughter recently diagnosed with ovarian cancer and we’re now avoiding refined sugar in her diet, is there something that I can use as a substitute?
Hi Maria, good idea to quit the sugar, I found keeping stress levels low helped a lot too! Sending her best wishes on her cancer journey.
I just made the pancakes this morning and left the sugar out altogether and they were delicious anyway.
Yes, you can substitute mashed banana or stewed apple for sugar in most pancake/cake/muffin recipes – just use the same amount as you would sugar. You can stew the apple yourself or use pouches of fruit puree from the tinned fruit or baby food aisle at the supermarket.
Just mash two bananas instead with a fork until there’s no lumps and add it to the mix. I never put sugar in my pancakes 🥞
I often add mashed banana too, although I added half the sugar this time as well. I use very ripe bananas that I’ve frozen and thawed and add 1/4 tsp baking soda.
ILOVEIT
Sameeeee