Light and fluffy pancakes made from a simple batter using kitchen staples; butter, milk, egg, flour, baking powder and sugar. Serve warm with butter and maple syrup, or your favourite toppings.
Pancakes are one of my all-time favourite breakfasts. As a family, they are our go-to for birthdays, Mother's Day, Father's Day and the festive season. I like mine simply with butter and syrup. But pancakes are great with a range of toppings including banana, bacon, fruit compote, Greek yoghurt, Nutella, fresh berries, or lemon and sugar.
If you haven't already tried them, you might also enjoy my super easy Blender Waffles! Or, my light and crispy Classic Crêpes!
Or to really take things up a notch, do try my French Toast with Bacon and Banana.
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Ingredient notes:
- Flour: This recipe just calls for plain flour. Baking powder is added separately as the rising agent.
- Egg: I use regular size 7 eggs in my baking.
- Baking powder: Did you know that an open packet of baking powder has a shelf life of 6-12 months depending on humidity? If your pancakes don't rise the way you want them to, baking powder past its 'best before' could be the culprit.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
To a large glass bowl add the butter then microwave for 30 seconds. Add the milk then microwave for 30 seconds more. Whisk together then crack in the egg and whisk to combine.
Sift in the flour and baking powder. Add the sugar and salt, then whisk everything together until the batter is smooth and there are no lumps.
Heat a large nonstick frying pan to a medium heat. Scoop ¼ cup of batter for each pancake into the frying pan.
Let the pancakes cook until bubbles form on the top before flipping, then cook until golden on the other side.
Keep pancakes warm in the oven while you make the rest of the batch.
Serve warm with maple syrup, butter or toppings of your choice.
Recipe FAQs:
Yes they can! Simply swap the regular plain flour for gluten free flour and also check your baking powder is gluten free. If they feel too thick, you can add a little extra milk to loosen the mixture.
Sure thing! If you like pancakes on the bigger side, simply add half a cup of batter to the frying pan and cook one at a time. Or if you have two similar pans, you can get them both going. Just be careful to keep an eye on both of them to prevent the pancakes from burning!
Storage:
Store any leftover pancakes in an airtight container in the pantry for up to 2 days. They might taste fresher if you heat them slightly before eating.
Top tips:
Did you know pancake batter can be frozen? I like to double this recipe and pour any extra batter into large ice cube trays and freeze for quick pancakes at a later date. Add the frozen cubes of pancake batter to a frying pan, cook on one side with the lid on until thawed out then flip over and cook until golden.
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Pancakes
Easy pancakes made from butter, milk, egg, flour, baking powder and sugar served with butter and maple syrup.
Ingredients
- 50g butter
- 1 ¼ cups milk
- 1 egg
- 1 ½ cups plain flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- ¼ tsp salt
- 1 Tbsp oil or butter (optional)
Instructions
- To a large glass bowl add the butter then microwave for 30 seconds. Add the milk then microwave for 30 seconds more. Whisk together then crack in the egg and whisk to combine.
- Sift in the flour and baking powder. Add the sugar and salt, then whisk everything together until the batter is smooth and there are no lumps.
- Heat a large nonstick frying pan to a medium heat. Scoop ¼ cup of batter for each pancake into the frying pan.
- Let the pancakes cook until bubbles form on the top before flipping, then cook until golden on the other side.
- Keep pancakes warm in the oven while you make the rest of the batch.
- Serve warm with maple syrup, butter or toppings of your choice.
Notes
- If you want larger pancakes then use ½ cup of batter for each one and cook one at a time in the frying pan.
- My frying pan was brand new and non-stick when making these. You may need to add butter or oil while frying to keep them from sticking.
- I like to double this recipe and pour any extra batter into large ice cube trays and freeze for quick pancakes at a later date. Add the frozen cubes of pancake batter to a frying pan, cook on one side with the lid on until thawed out then flip over and cook until golden.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 411Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 87mgSodium: 669mgCarbohydrates: 50gFiber: 1gSugar: 13gProtein: 9g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Athena says
Legit the best pancake recipe! Have used it a few times now, doubled it today and they are perfectly fluffy and delicious
VJ cooks says
That's awesome, thanks so much for the feedback Athena!