Skip the supermarket pancake mix and try my easy and delicious pancake recipe instead! These EASY Fluffy Pancakes are not only quick and simple, but you’ll also get perfect, thick and fluffy pancakes every time. These pancakes make a delicious breakfast or snack, and they freeze well too! Whether you’re serving them immediately or saving them for another day, these fluffy pancakes are sure to be a hit with everyone. Top with your favourite pancake toppings and enjoy.
Can EASY Fluffy Pancakes be made ahead of time?
Cooked pancakes can be refrigerated for up to 3 days in an airtight container or frozen for up to 2 months. Thaw completely overnight in the fridge. Reheat in the microwave or eat cold.
Are EASY Fluffy Pancakes suitable for leftovers?
Yes, cooked pancakes can be refrigerated for up to 3 days in an airtight container and frozen for up to 2 months.
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EASY Fluffy Pancakes
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
- 1 cup (150 g) self-raising flour
- ½ tsp baking powder
- 1 cup (250 ml) full-cream (whole) milk
- 1 egg
- 2 tbsp unsalted butter, melted (I melt it in 20-second bursts in the microwave)
- 2 tsp natural vanilla extract
- 1 tsp olive oil or olive oil spray
Instructions
- Add the self-raising flour and baking powder to a large bowl (if you want to add sugar, see note 1).
- In a separate bowl, whisk the milk and egg. Add the butter and vanilla extract. The butter may go a little lumpy in the mixture as it cools, but that’s okay.
- Add the wet ingredients to the flour and whisk until combined.
- Preheat a non-stick frying pan over medium–low heat. (The lower heat stops the pancakes from browning too quickly on the outside.) Add a drizzle of olive oil to the pan if it needs it.
- Use an ice-cream scoop to dollop the mixture into the pan. The pancakes will need to cook for 1–2 minutes per side. Place a lid on the pan halfway through cooking to help the pancakes cook through.
- Serve immediately with your favourite toppings. This recipe will make 8 pancakes.
Notes
Note 1 – This recipe does not include sugar. The pancakes are sweetened with toppings. Add 1/4 cup (55 g) of caster (superfine) sugar to your dry mix for a sweet batter.
MAKE AHEAD
Refrigerate cooked pancakes for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge. Reheat in the microwave or eat cold.
LEFTOVERS
Refrigerate cooked pancakes for up to 3 days in an airtight container. Reheat in the microwave or eat cold.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: breakfast, snack, easy pancakes, pancakes
- Method: pan
- Cuisine: American
bonniemackintosh says:
So simple. So easy. So delicious
Gina Lee says:
This is literally the only pancake recipe I use. They always come out light and fluffy, even when I substitute half the flour for almond flour. I also have sent it to many of my friends and they all use it! Thanks!
Ange says:
I used to make great pancakes, but seemed to have lost my knack.
I’ve tried a few new methods and this is by far the best.
Just normal, pantry ingredients which is good. I added the sugar and they were fab. Thank you!
Bonus that the recipe is easy to remember (2c milk, 2c Sr flour, 2 eggs and 1 tsp baking powder is kinda catchy).
Kim says:
Hi! Will it work with skim milk?
Nicole says:
Hi Kim, I haven’t tried using skim milk, but I’d say they’d be fine, just not as rich due to the lower fat content. Definitely don’t skip the butter, though! Nic x