Pancake Recipe

This pancake recipe gives you soft, fluffy pancakes with golden edges and a light buttery flavor that tastes just like a classic homemade breakfast should. They are quick to prepare, easy enough for beginners, and perfect for busy mornings or relaxed weekend brunches. The texture is tender and airy inside with a beautifully crisp surface that cooks evenly every time. From start to finish, this recipe takes about 25 minutes and uses simple pantry staples you likely already have at home.

Ingredients

For the Pancake Batter

• 2 cups plain flour
• 2 tablespoons caster sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1¾ cups whole milk
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

For Cooking

• 1 tablespoon butter or neutral oil

For Serving

• Maple syrup
• Fresh berries
• Banana slices
• Extra butter
• Honey or whipped cream

How to Make pancake recipe

• Prepare the pan: Place a non-stick frying pan or griddle over medium heat. Allow it to heat gently for a few minutes so the pancakes cook evenly and develop a golden colour without burning.
• Mix the dry ingredients: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, and salt until evenly combined.
• Whisk the wet ingredients: In a separate bowl or jug, whisk the eggs, milk, melted butter, and vanilla extract until smooth and fully blended.
• Combine the batter: Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are perfectly fine. Avoid overmixing or the pancakes may become dense.
• Rest the batter: Leave the batter to rest for 5 minutes. This allows the flour to hydrate properly and helps create softer, fluffier pancakes.
• Grease the pan: Lightly grease the hot pan with butter or oil. Wipe away excess fat with kitchen paper so the pancakes cook evenly without becoming greasy.
• Cook the pancakes: Pour about ¼ cup of batter into the pan for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges begin to look set.
• Flip and finish: Turn the pancakes carefully and cook for another 1 to 2 minutes until golden brown and cooked through.
• Keep warm and serve: Transfer cooked pancakes to a warm plate while you finish the remaining batter. Serve warm with your favourite toppings and syrup.

Tips for the Best Pancakes

Why are my pancakes not fluffy?

Flat pancakes are usually caused by overmixing the batter or using old baking powder. Stir the batter gently and make sure your baking powder is fresh for the best rise.

How do I stop pancakes from burning?

Keep the heat at medium rather than high. A pan that is too hot will burn the outside before the centre cooks properly.

Should pancake batter be thick or thin?

The batter should be thick enough to slowly pour from a spoon but not overly stiff. If it feels too thick, add a splash of milk.

Can I make pancakes ahead of time?

Yes, pancakes reheat very well. Store them in the fridge or freezer and warm them in a toaster, oven, or microwave before serving.

Why should I rest pancake batter?

Resting the batter allows the flour to absorb the liquid fully, resulting in softer pancakes with a lighter texture.

Serving Suggestions

• Serve with maple syrup and butter
• Top with strawberries, blueberries, or raspberries
• Add crispy bacon for a sweet and savoury breakfast
• Spread with chocolate hazelnut spread and banana slices
• Finish with whipped cream and a dusting of icing sugar

Storage

Room Temperature

Pancakes can sit at room temperature for up to 2 hours after cooking. Keep them loosely covered so they stay soft.

Refrigerator

Store cooled pancakes in an airtight container in the fridge for up to 4 days. Separate layers with baking paper to prevent sticking.

Freezing

Freeze pancakes in a sealed freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or warm oven.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 6g
• Fat: 9g
• Saturated Fat: 5g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients and portion sizes.

FAQs

Pancake Recipe

Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft, fluffy homemade pancakes with a buttery flavour and golden finish. Perfect for breakfast, brunch, or a quick family treat.

Ingredients

• 2 cups plain flour

• 2 tablespoons caster sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 2 large eggs

• 1¾ cups whole milk

• ¼ cup unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 tablespoon butter or oil for cooking

• Maple syrup and fresh berries for serving

Directions

• Heat a non-stick frying pan or griddle over medium heat.
• Whisk together the flour, sugar, baking powder, and salt in a large bowl.
• In another bowl, whisk the eggs, milk, melted butter, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined.
• Allow the batter to rest for 5 minutes before cooking.
• Lightly grease the pan with butter or oil.
• Pour small portions of batter into the pan and cook until bubbles form on the surface.
• Flip the pancakes and cook until golden brown and fully cooked through.
• Serve warm with maple syrup, butter, and fresh berries.

Notes

• Do not overmix the batter or the pancakes may become dense.
• Allow the batter to rest for softer pancakes.
• Pancakes can be frozen for up to 3 months.