The pancakes in the image are thick, fluffy, and beautifully golden brown with crisp edges and a soft, airy centre. They are perfect for breakfast, brunch, or even a quick dessert. This easy homemade pancake recipe uses simple pantry ingredients and creates restaurant-style pancakes that are light, buttery, and delicious. Whether you’re serving them with maple syrup, fresh berries, whipped cream, honey, chocolate chips, or butter, these pancakes are guaranteed to become a family favourite.
Ingredients
- 2 cups (250g) all-purpose/plain flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups (420ml) milk
- ¼ cup (60g) melted unsalted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Mix Wet Ingredients
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are perfectly fine. Let the batter rest for 5–10 minutes to create extra fluffy pancakes.
Step 4: Heat the Griddle
Heat a non-stick skillet or cast-iron griddle over medium heat. Lightly grease with butter or cooking oil.
Step 5: Cook the Pancakes
Pour approximately ¼ cup batter onto the hot pan for each pancake.
Cook for about 2–3 minutes until bubbles appear on the surface and the edges begin to set.
Flip carefully and cook another 1–2 minutes until golden brown.
Step 6: Serve
Stack the pancakes and serve warm with:
- Maple syrup
- Butter
- Fresh strawberries
- Blueberries
- Bananas
- Honey
- Nutella
- Peanut butter
- Whipped cream
- Chocolate chips
Tips for Perfect Pancakes
- Don’t overmix the batter.
- Allow the batter to rest before cooking.
- Cook on medium heat to avoid burning.
- Flip only once.
- Keep cooked pancakes warm in a low-temperature oven.
Nutrition (Approximate Per Pancake)
- Calories: 180
- Protein: 5g
- Carbohydrates: 24g
- Fat: 7g
- Fibre: 1g
- Sugar: 4g
Frequently Asked Questions (FAQs)
Why are my pancakes not fluffy?
Overmixing the batter removes air bubbles and develops gluten, making pancakes dense. Fresh baking powder also helps create fluffy pancakes.
Can I make pancake batter ahead of time?
Yes. Store the batter in the refrigerator for up to 24 hours. Stir gently before cooking.
Can I freeze pancakes?
Absolutely. Cool completely, stack with baking paper between each pancake, and freeze for up to 2 months.
How do I reheat pancakes?
Microwave for 20–30 seconds or warm in a toaster or oven.
Can I make pancakes without eggs?
Yes. Replace each egg with:
- ¼ cup mashed banana
- ¼ cup applesauce
- Flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water)
Can I use whole wheat flour?
Yes. Replace up to half the plain flour for a heartier texture.
Why do pancakes burn?
The pan is usually too hot. Reduce the heat to medium and cook more slowly.
Can I add fruit?
Yes. Blueberries, bananas, raspberries, strawberries, or chocolate chips can be added after pouring the batter onto the pan.
