essay on how to make pancakes

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How to Make Fast and Easy Pancakes

Last Updated: April 29, 2024 Approved

This article was co-authored by Marrow Private Chefs . Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collective comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience. There are 9 references cited in this article, which can be found at the bottom of the page. wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 83% of readers who voted found the article helpful, earning it our reader-approved status. This article has been viewed 246,868 times.

There’s nothing better than a stack of hot, fluffy pancakes to get your morning started. Most people think pancakes are too much preparation and work to serve as a quick breakfast, but they don’t have to be. You can whip up a batch up delicious flapjacks in as little as fifteen minutes by keeping the necessary ingredients on hand, mixing up a simple batter and cooking several pancakes to perfection at a time.

Ingredients

• 1 cup flour
• 2 tsps baking powder
• 2 tsps sugar
• Pinch of salt
• 3/4 cup milk
• 1 egg (beaten)
• 2 tbsps canola or vegetable oil
• 2-3 tbsps butter (as a substitute for oil)

Mixing the Batter

• Baking powder is optional, but will produce fluffier pancakes that rise better during the cooking process.
• Add the milk slowly and gradually while you stir. If the batter comes out thicker than you like, you can always add another ounce. If you use too much, however, you’ll have to add more flour, which will throw the recipe off.
• Some people also like to add about a teaspoon of oil to the batter itself. This can help the ingredients hold together better once they’ve been mixed.
• Be careful not to overmix your batter. This can make the pancakes slightly tough and rubbery after they’re cooked. [3] X Research source

• Resting the batter gives the starches time to relax after whisking them together so that the pancake will turn out light and fluffy.
• This is a good time to add other ingredients to your pancake batter, such as chocolate chips, blueberries, coconut, etc.

Preparing Your Cooking Surface

• If the cooking surface you’re using isn’t very large, you’ll either have to make smaller pancakes or cook fewer at a time.
• Avoid saute-style pans with sloped edges. These can mess up the shape of the pancake and leave you with no room to flip them. [5] X Research source
• The cooking surface will grow hotter the longer it’s exposed to direct heat, so it’s a good idea to turn it down a little after your first round of pancakes are done.
• If you’re using oil to cook pancakes, canola or vegetable oil will work best, as they’ll lubricate the skillet and cook the pancakes evenly without influencing their flavor.
• Cooking with butter is fine, but it can give the pancakes a denser, crispier outer texture once it cooks in. Wipe out the pan and add new butter after each batch to keep from burning it. [8] X Research source
• Keep the pancakes compact. Pancakes that are too big will be difficult to flip.
• Don’t use too much batter for a single pancake, or the outside will get done while the inside is still goopy.

Cooking and Serving the Pancakes

• Bubbles indicate that the first side of the pancake is done and that heat is trying to escape through the other side. [11] X Research source
• Slide your spatula under each pancake after they’ve been cooking for a few moments to make sure they don’t stick to the skillet.
• Flip the pancakes over in one fluid motion to prevent breaking them or making a mess. [12] X Research source
• After flipping the pancakes, lift up one edge and peek at the bottom to gauge their progress.
• Some people may like their pancakes slightly more brown or a little undercooked. Cook the pancakes until they’re done enough to suit your tastes.
• Give your pancakes a delicious theme, pairing classic fruit combinations like strawberry and banana, or make their flavor profiles more complex with additives like cinnamon, coconut or lemon zest.
• There are no rules. Almost anything can go on a steaming hot stack of pancakes!

What Are Tips For Making Pancakes From Scratch?

Community Q&A

• Wait until the pancakes are completely done on one side before you flip them. Thanks Helpful 17 Not Helpful 3
• Always make pancake mix from scratch. It doesn't take long, and batter that is mixed and refrigerated ahead of time can take on a different consistency the longer it sets up, resulting in dry and brittle or tough, rubbery pancakes. Thanks Helpful 12 Not Helpful 4
• Make sure your griddle or skillet has a non-stick surface. Thanks Helpful 10 Not Helpful 3

• Be careful when handling a hot pan or griddle. Thanks Helpful 12 Not Helpful 0
• Do not eat pancakes made with refined flour if you have an allergy or sensitivity to gluten. Thanks Helpful 11 Not Helpful 1
• Keep the heat moderate to prevent being burned by popping, sizzling oil. Thanks Helpful 9 Not Helpful 5

Things You'll Need

• Large mixing bowl
• Measuring cups and spoons

You Might Also Like

Expert Interview

Thanks for reading our article! If you'd like to learn more about making pancakes, check out our in-depth interview with Marrow Private Chefs .

• ↑ https://www.youtube.com/watch?v=LWuuCndtJr0
• ↑ http://allrecipes.com/recipe/45396/easy-pancakes/
• ↑ http://www.scientificamerican.com/article/bring-science-home-gluten-pancakes/
• ↑ https://cafedelites.com/best-fluffy-pancakes/
• ↑ http://www.bonappetit.com/test-kitchen/common-mistakes/article/10-pancake-common-mistakes-avoid
• ↑ http://www.food.com/recipe/quick-and-easy-pancakes-157549
• ↑ http://pocketchangegourmet.com/old-fashioned-homemade-pancakes/
• ↑ http://www.huffingtonpost.com/2014/08/07/pancake-tips-mistakes_n_3677626.html
• ↑ http://www.yummyinspirations.net/2013/06/20-perfect-pancake-toppings/#sthash.2aYhuSmr.dpbs

About This Article

To make fast and easy pancakes, first combine 1 cup of flour, 2 teaspoons of baking powder, 2 teaspoons of sugar, and a pinch of salt. Stir the dry ingredients together, then make a small well in the center of the mix. Crack an egg into the well and pour ¾ cup of milk in too. Stir the egg and milk into the dry ingredients. Whisk the batter until it thickens, then let it rest for 3 to 5 minutes. Place a skillet or griddle on your stovetop. Heat some oil or butter in the pan, then ladle the batter in small circles. When the pancake starts to bubble on the top, turn it over and continue cooking it until the edges turn golden brown. Remove the pancakes from the heat when they’re done and serve them with your favorite toppings. To learn how to add fruit to your pancakes, keep reading! Did this summary help you? Yes No

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How to Make Perfect Homemade Pancakes That Are Fluffy and Delicious

By Audrey Bruno

On first thought, making homemade pancakes may not seem to be a terribly tricky breakfast idea . But the truth is that whipping up perfect pancakes from scratch—especially if you’re trying new recipes and techniques—is not quite as simple as a flip of the wrist. Things can go sideways if your pan is too hot (or not hot enough) or your pancake batter is over or underworked, all of which are easy to overlook in the morning when you’re half awake and hungry.

Fortunately, it is possible to become a homemade pancake pro, whipping up your own delicious stack in not much more total time than it takes to stir up a box mix. Chefs that make delicious pancakes on the reg—even if they’re just basic pancakes—know that the secret to whipping up reliably good flapjacks is to make them again and again. But if you don’t have the time to devote to perfecting the art form, you can simply use their tricks from years of serving up tasty, photogenic stacks to make your own right at home. 

For example, while you technically don’t need any fancy tools to make fluffy pancakes, there are a handful of products that will lessen your load and ensure great results. By now you’ve probably seen the cloud pancakes that are all over social media, but you’ll need a cake ring and a ladle for any hope of succeeding at making them yourself. On the flipside (pun intended), classic buttermilk pancakes require nothing but a large skillet that evenly conducts and disperses heat—you probably have one that works plus all the necessary ingredients for quick pancakes in your pantry right now! 

Here’s everything that experts say you need to know to make the best homemade pancakes, from the common pitfalls to watch out for to what to expect from every stage of the process. Plus an easy recipe to get you started with your own stack of perfect pancakes.

1. Keep the right tools on hand.

Flipping is an essential (if not the most important) step in every pancake recipe, so you want to make sure you have the right vehicle to make this as seamless as possible. Flipping in a small or curved pan can prove difficult, which is why Neil Kleinberg, chef and owner of beloved NYC pancake spot Clinton St. Baking Co. , swears by a flat, non-stick griddle for the job instead.

But if you don’t have a griddle and don’t feel like investing in one to satisfy your pancake cravings, you don’t have to. Feel free to use a large skillet or pan with a surface area big enough to flip your pancakes on. A nonstick surface will help ensure a smooth flip, though you’ll still want to grease your pan either way. 

When it comes to which oil is best for cooking pancakes, butter or plant-based butter alternatives win by a long shot. “I prefer it because it adds a better flavor and more browning to my pancakes,” Jenny McCoy, pastry chef at Buck Russell’s Bakery & Sandwich Shop in Chicago, tells SELF. “ I usually melt a small bowl and brush it lightly on my pan with a pastry brush so I can control how much I’m using because you really only need a very thin layer,” she explains. 

2. Find the perfect ratio for your DIY pancake batter recipe.

Kleinberg says the best pancake recipes generally follow a ratio of 1 cup of wet ingredients to 1 cup of dry ingredients. What you choose for them, though, can vary.

Wet ingredients can include things like eggs, dairy products like milk, cream, melted butter, or yogurt, and nondairy alternatives like oat milk, almond milk, or soy milk, Kleinberg says. Dry ingredients include flour, salt, baking powder, and any spices you want to include. And you should always use 2 teaspoons of baking powder for every cup of flour to ensure your pancakes rise properly. (Pro tip: Make homemade pancake mix from the recipe below ahead of time and store in an airtight container until you’re ready to use. Because none of the ingredients included perish quickly, you’ll be able to use it for months.)  

By Julia Ries

By Lizzy Briskin

By Amy Rose Spiegel

You’ll also want to make sure to include a fat source in your batter, because that will help keep the dough tender. Luckily most of the wet ingredients—like melted butter, milk, and eggs—also double as fat sources, so you’ll be good to go as long as you include them in some measure. For dairy-free and vegan alternatives, sub in coconut or vegetable oil.

3. Don’t overbeat your batter.

Kleinberg says a good pancake batter will look lumpy and have the consistency of cottage cheese . The more you work it, the flatter and tougher the pancakes will end up being (not great if you’re shooting for the fluffiest of stacks!). Gently mix the ingredients together—you’ll know you’re done when the flour is fully incorporated and you can’t see it anymore. 

4. Preheat your pan.

If you start your pancake on a cold pan, you’re going to run into the dreaded first pancake scenario: Too much time soaking in cold oil as the pan heats up almost always leads to a greasy, soggy initial attempt. Pancake batter needs quick, instant heat to properly rise and develop a perfect brown color without getting grease-logged. For the best results, Kleinberg says you should use medium heat and wait until you can feel the heat radiating off the surface of the pan when you hover your fingers just above it. 

5. Wait to flip until you start to see bubbles.

Spoon batter for each pancake into the preheated pan with a ladle. If you don’t have one, you can also use a measuring cup, or simply pour from the mixing bowl if you're feeling really confident. Your first few attempts may be oddly shaped or unevenly sized, but they’ll become more consistent as you get a feel for pouring the batter. 

Kleinberg says that each pancake will need about one to three minutes before bubbles begin to form and it’s ready to flip, though this will depend on how hot your pan or griddle is. Be prepared to wait a bit longer for the first couple pancakes. Keep it on too long, though, and you risk a tough or even crispy pancake instead of a nice, fluffy one.

6. Add toppings before you flip.

If you want to add toppings, McCoy says it’s best to do it straight into each pancake before you flip it. “Ladle your batter into a warm pan, then scatter the fruit or other additions on top,” she explains. 

This helps create a more even distribution and ensures that certain ingredients (like chocolate) don’t fully melt before you’re finished cooking. As for what kinds of toppings? Anything from blueberries (or any other kind of fresh fruit or berries) to chocolate chips to peanut butter can be a yummy addition to your fluffy stack.

7. Cook for just one more minute after flipping.

When a pancake is ready to get flipped, tuck your spatula completely under it so it’s fully supported when you lift. This will help prevent it from breaking. Don’t spend too much time thinking about the flip, though—just do it! If you mess up, it’s really no big deal. Practice makes perfect, and at least you can still eat your mistake in this case.

As you finish your pancakes, transfer them to a parchment paper-lined baking sheet and set them in a slightly warm oven while you continue cooking. That way they’ll taste just as fresh and warm by the time you sit down to eat them.

8. Wipe out the pan before adding more batter.

Because of the high heat required to make excellent pancakes, any crumbs left behind will eventually burn and smoke the longer you cook. This can give the following pancakes an unpleasant flavor and make them more likely to burn. 

That’s why McCoy recommends wiping out the pan between each batch. “If your pan is too greasy or has bits of crumbs, use a folded paper towel to wipe out the pan to help keep your pancakes perfectly brown and less oily.” Coat your pan in another thin layer of butter or oil before you begin again to make sure that no sticking occurs. 

How to Make Pancakes 

Now that you know all the most important factors of a perfect pancake, this easy pancake recipe—it doesn’t take much longer than a box mix—will help you put your new knowledge to practical use. This homemade pancake recipe from McCoy has all the flavors and simple ingredients you know and love from old fashioned pancakes, but is also super adaptable. Make them into a sweet, healthy dessert by adding fruit like fresh blueberries or strawberries and maple syrup. Or turn your meal into a high-protein breakfast by adding eggs and bacon. Whatever way you choose to doctor it up, it just may become one of your favorite breakfast recipes ever.

Makes 3 to 4 servings

Ingredients: 

• 2 cups (260 grams) all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon table salt
• 2 1/2 cups (565 grams) buttermilk
• 2 large (100 grams) eggs
• 4 tablespoons (55 grams) unsalted butter, melted (plus more for the pan)

Instructions: 

• Set your oven to warm or the lowest temperature possible. Place an oven-safe plate in the oven to hold pancakes as you make them.
• Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and eggs together until the eggs are broken up. Slowly add the liquid to the dry ingredients while whisking constantly. Once all the liquid has been added but the mixture isn’t perfectly smooth, add the melted butter to the mixture and gently fold in with a wooden spoon or silicone spatula. (You don’t want to overmix at this point because that can result in tough instead of fluffy pancakes. Folding incorporates the butter in a gentle way that doesn’t over-agitate the butter.)
• Heat a large nonstick pan or griddle over low-medium heat for a few minutes. Brush the pan lightly with melted butter. Ladle batter into the skillet, repeating as able, depending on the size of the pan. Be sure not to overcrowd the pan.
• Once bubbles appear along the edges of the pancake and the underside is golden brown, about 2 to 4 minutes, carefully flip pancakes. Continue to cook until the other sides are golden brown. Place cooked pancakes in heated oven until all the batter is cooked and you are ready to serve.
• How to Throw Together a Delicious Soup With Whatever You Have in Your Pantry
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SELF does not provide medical advice, diagnosis, or treatment. Any information published on this website or by this brand is not intended as a substitute for medical advice, and you should not take any action before consulting with a healthcare professional.

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RecipeTin Eats

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Pancakes – fluffy, quick, no fail.

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:

baking powder

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 / 300g plain / all purpose flour (Note 1)
• ▢ 4 tsp baking powder (Note 1)
• ▢ 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
• ▢ Pinch of salt
• ▢ 1 egg
• ▢ 1 3/4 cups / 435 ml cups milk (any type, any fat %)
• ▢ 1 tsp vanilla extract or essence
• ▢ 4 tsp butter , for cooking

Instructions

• Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
• Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
• Heat a non stick skillet - 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).
• 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.
• Remove 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.

Extra Fluffy Blueberry Pancakes

Nutella Stuffed Pancakes

Fluffy Ricotta Pancakes

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!

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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255 Comments

March 19, 2024 at 10:32 am

March 9, 2024 at 7:53 pm

February 24, 2024 at 12:58 pm

February 24, 2024 at 9:33 am

I tried these for Shrove Tuesday/Pancake Day and they were a big hit! Made a couple weeks later and they were more like crepes. 🤔 Realised today I’d used metric the first time and measured by cups second time. I tested my theory and sure enough, my 2 cups were barely 250g flour – nearly 1/2 cup less than the 300g!!! I tried again using metric and it was spot on. Perhaps our cups are different sizes??

February 17, 2024 at 6:25 pm

Thankyou for sharing

February 10, 2024 at 12:11 pm

January 20, 2024 at 8:06 am

September 14, 2023 at 9:26 pm

September 2, 2023 at 2:59 pm

Oops! “No buttermilk, no baking soda / bi carb, no yoghurt. You only need baking soda for an extra fluff” Should be “You only need baking powder…?”

December 26, 2023 at 8:50 am

August 21, 2023 at 7:57 pm

My husband LOVES pancakes and once in awhile I make breakfast for dinner. I decided to give your recipe a try, and what do you know?! He proclaims these pancakes his new favourite! I love them too! Thank-you so much, dear friend!!! Cheers to you and Dozer!

August 15, 2023 at 9:15 pm

I tried this recipe yesterday, and it turned out absolutely delicious.

July 23, 2023 at 12:17 am

Accidentally used the 1/3c measure instead of 1/4c for the sugar, but it just made me not need so much maple syrup. So fluffy and delicious 🤤 thank you for another winner

June 8, 2023 at 12:02 am

Super easy and quick to make and Delicious, Thank you Nagi

May 14, 2023 at 9:06 am

May 12, 2023 at 3:09 pm

March 20, 2023 at 1:24 am

March 2, 2023 at 1:43 pm

February 21, 2023 at 7:52 am

FYI apple French toast link is wrong. It redirects you to French toast (no apple topping!)

February 10, 2023 at 7:15 am

January 28, 2023 at 2:58 am

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Easy Fluffy Pancakes

The easiest, fluffy pancakes from scratch I’ve made! See how to make the best homemade pancake recipe using simple ingredients probably in your kitchen right now. They’re light, fluffy, and delicious!

Watch the Video

This easy pancake recipe with baking powder is my secret to the best light and fluffy pancakes. The perfect amount of baking powder reacts with the heat of the skillet, making the pancakes rise tall and fluffy.

Trust me, you’ll never go back to boxed pancake mix again! Everything you need to whip up these delicious homemade pancakes is probably in your kitchen right now. To use buttermilk, try our buttermilk pancakes recipe .

Key Ingredients

• Flour:  I use all-purpose flour for these pancakes, but whole wheat, spelt, or even your favorite gluten-free flour blend will work in this recipe. I often use a 50:50 blend of whole wheat and all-purpose flour and love them.
• Sugar:  I don’t like really sweet pancakes, so we add just enough sugar to the batter to ensure they taste great, but we don’t go overboard.
• Baking powder:  Keeps our pancakes light and fluffy. Use recently purchased double-acting baking powder (it lasts about 3 months). If you are sensitive to the flavor of baking powder, make sure that yours is aluminum-free. If you only have baking soda, check the tips below the recipe for a substitution.
• Milk or non-dairy milk:  Both work for this recipe, so use what you have. I’ve successfully made dairy-free pancakes with oat milk, almond milk, and coconut milk (carton, not canned).
• Egg:  Adds structure and flavor, but you can make these pancakes without eggs (use a flax egg or see this vegan pancake recipe instead).
• Butter:  You can’t beat the taste of butter when making pancakes. Use unsalted or salted butter. For salted butter, omit the salt in our pancake recipe.
• Vanilla:  Adds a soft, sweet flavor. I always add a splash of vanilla to pancake batter (even when someone tells me not to).

How to Make Pancakes from Scratch

These easy pancakes come together quickly! So many of our readers love this pancake recipe and have even made it with their kids. Sometimes, the kids even make them on their own!

To make pancakes, you’ll whisk the flour, baking powder, and salt in a large bowl. Then, whisk melted butter, milk, egg, and vanilla in another. Stir the wet ingredients into the flour. As you stir, the batter will start to thicken and get bubbly (that’s the baking powder beginning to work its magic!). Be careful not to mix too much, or your pancakes won’t be as fluffy. We want to keep those bubbles.

To cook your pancakes, heat a skillet or flat griddle to medium heat, melt some butter, and add your batter. The butter gives them amazing crispy edges! You can use a 1/4 cup measure or a large cookie scoop to scoop the pancake batter into your skillet.

Flip the pancakes when the edges look dry, and bubbles appear and pop on the top surfaces. They’ll need 1 to 2 minutes on each side. If you notice them browning too quickly, reduce the heat a little (I stay around medium heat).

Here’s a photo of a cooked pancake. Look at how fluffy it is in the middle! These pancakes turn out so thick and fluffy (and remember, it’s all thanks to that baking powder).

Storing Pancakes

Store pancakes in an airtight container in the fridge for up to a week or freeze them for up to 2 months. If freezing, line the pancakes on a baking sheet and freeze for about 30 minutes. Then, transfer them to a freezer-safe bag with parchment paper between each pancake to prevent sticking.

To reheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). To use the oven, wrap the pancakes in foil and bake at 350°F for about 10 minutes.

What to Serve with Pancakes

Our family loves fresh fruit with our pancakes. A simple fruit salad is nice, too. For something savory, bacon or sausage is a classic choice. Here’s our favorite way to cook bacon for perfect results. Eggs are also a fantastic pairing. Try our method for creamy scrambled eggs or perfect poached eggs .

Want more pancake topping ideas? Consider whipped cream or whipped coconut cream (delicious!), nuts, apple butter , maple pumpkin butter , chocolate chips, or this amazing  homemade butter pecan syrup .

More Easy Pancake Recipes

• Fluffy Blueberry Pancakes
• The Best Buttermilk Pancakes
• My Favorite Whole Wheat Pancakes
• Buckwheat Pancakes (easy to make gluten-free)

• PREP 10mins
• COOK 20mins
• TOTAL 30mins

This recipe makes the best fluffy pancakes I’ve ever made, and I’ve spent years tweaking it for the perfect flavor and texture. I’ve increased the butter and vanilla slightly (feel free to use less, but I promise the quantities below make these pancakes taste amazing).

I use unsalted butter in this recipe, but salted is perfectly fine. If you use salted butter, consider reducing the salt by 1/8 teaspoon.

Watch Us Make the Recipe

You will need.

1 ½ cups (195g) all-purpose flour, see tips below for how to measure flour

2 tablespoons sugar

1 tablespoon baking powder, see notes for substitutes

1/2 teaspoon of fine sea or table salt, reduce to 1/4 teaspoon if sensitive to salt

1 ¼ cups (295ml) milk, dairy or non-dairy

1 large egg

5 tablespoons (70g) unsalted butter, plus more for skillet

2 teaspoons vanilla extract, reduce if sensitive to vanilla

1 Melt the butter and set it aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2 In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. (Don’t worry if the butter solidifies slightly).

3 Create a well in the center of your dry ingredients. Pour in the milk mixture and stir gently with a fork until the flour is just incorporated. A few small lumps are okay. As the batter sits, it should start to bubble.

4 Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.

5 Brush the skillet with melted butter (this creates crispy edges, but you can skip it if using a quality nonstick pan).

6 Scoop the batter onto the skillet using a 1/4 cup measure or large cookie scoop, and spread each pancake into a 4-inch circle.

7 After 1 to 2 minutes, the edges will look dry, and bubbles will form and pop on the surface. Flip the pancakes and cook for another 1 to 2 minutes until lightly browned and cooked in the middle.

8 Serve immediately with warm syrup, butter, and berries.

Adam and Joanne's Tips

• Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
• Best baking powder: Use aluminum-free baking powder (Rumford and Bob’s Red Mill are examples), as they prevent the tinny flavor that can appear when baking powder is used in higher quantities (like in this recipe). I use Bob’s Red Mill baking powder in this recipe with great results.
• Pancakes without baking powder: For the fluffiest pancakes, use baking powder. Swap the milk for buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk by stirring 1 tablespoon of lemon juice or vinegar into the 1 ¼ cups of milk called for in the recipe and setting it aside for 10 minutes.
• Optional add ins: Add berries, chopped strawberries, nuts, cooked bacon, or chocolate chips to the batter. Use 1/4 cup to 1/2 cup.
• Make ahead pancake batter: You can keep this pancake batter covered and stored in the fridge overnight. Pancakes made the next day will be slightly less fluffy but still excellent.
• Recipe changes: On 4/27/2024, I increased the butter by 1 tablespoon and vanilla by 1 teaspoon for better flavor. Also, I no longer warm the milk before mixing it with the butter and egg for better texture. Feel free to use the older method of heating the milk, but I no longer find it necessary. These changes are reflected in the recipe above.
• The nutrition facts provided below are estimates.

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I absolutely love the pancakes😋

This is our favorite pancake recipe, but I learned that I’ve been making it wrong all these years because I was not paying attention to the full recipe instructions! The one difference is that we do not heat up the milk. I found that when I heated it up, it actually was less fluffy. Instead, if you add the butter to cold milk, the little globs of butter that form act just like they would in a croissant, and create air pockets within the pancakes, making them even fluffier 🥞

I’ve been using a Martha Stewart recipe for years that I stuck to but decided to try this recipe today. They are by far more savory, probably because the milk wasn’t cold and allowed the butter to fully incorporate into the batter. The fluff of these pancakes is also unbeatable. Thank you guys for sharing!

I am so happy you gave our recipe a try (I know it’s hard to try new recipes when you already have a solid recipe). We appreciate you coming back!

I followed the directions to the letter but used rice flour instead of all purpose (wheat) flour. I used a new can of Rumford baking powder. The pancakes were not at all fluffy… in fact I wondered if I had misread the recipe because the batter was thin (like crepes)… but here’s the thing: They were delicious! Just made these on a chilly, cloudy Sunday morning in Upstate New York. Everyone absolutely loved them. I hope they turn out the same way next time!

Awesome tasting pancakes and healthier when made at home.Thankyou for this recipe!!!!!

OMG!! Just made these and they were so fluffy! They gave panCAKES fr!!

THis recipe makes the best pancakes I’ve ever made (40 years of pancake making) Great and easy recipe. Thank you!

Great and simple recipe!

This was a fantastic recipe and the instruction and guidelines perfect. Thank you. My kids enjoyed it. Added cream and custard as toppings.

You are so welcome. Thank you so much for taking the time to come back and leave such a kind review 🙂

Happiness to the both of you. I never had such a fantastic fluffy pancakes. Currently I am in cooking school and pancakes was my assignment. I know my instructor will be impressed. Thank you again.

Yay! So glad you enjoyed them 🙂

These have got to be the best pancakes I have ever eaten (and I’ve had my fair share!)!! Even my picky culinary school daughter loved them!

Too thick so burn before cooked thru.

Bummer it didn’t go as planned! Could be the batter needed a bit more milk, or possibly your pan was a touch too hot!

Since one year, every two weeks. They are the best!

Easy, quick, so fluffy and delicious!! Thank you!

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Perfect pancakes recipe

• Good Food team
• Prep: 5 mins
• Cook: 25 mins

An easy pancake batter recipe with tips on how to make the best pancakes every time with sweet or savoury toppings

• Easily doubled
• Easily halved

Ingredients

• 100g plain flour
• 300ml semi-skimmed milk
• 1 tbsp sunflower oil or vegetable, plus extra for frying

Put 100g plain flour and a pinch of salt into a large mixing bowl .

Make a well in the centre and crack 2 eggs into the middle.

Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.

Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.

Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.

Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.

Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.

Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.

RECIPE TIPS

Reheating pancakes, sweet & savoury, how to make pancakes, how to flip a pancake.

Recipe from Good Food magazine, February 2007

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5 Ingredient Easy Pancake Recipe

This easy pancake recipe is simple to make and yields light, fluffy pancakes every time. With just 5 ingredients, this is a recipe to keep in your back pocket! Customize each stack of pancakes with blueberries, chocolate chips, cinnamon, and more for endless flavor variations.

• Skill Level : Beginner 
• Techniques Used : Muffin Mixing Method

Only 5 ingredients needed for good old-fashioned pancakes. The process is quick and easy with minimal equipment!

Note:  If you don’t have any baking powder, try my pancake recipe without baking powder !

What Makes this recipe so easy

• Pancakes only require very simple ingredients – you likely already have everything on hand!
• Only a few simple steps needed to make these fluffy and tender pancakes.
• There’s something for everyone to love – these perfect pancakes can be left plain or customize with your favorite add-ins.

Ingredients & Substitutions

Flour: Flour gives pancakes structure. You can use many different types of flours for pancakes: all-purpose, whole wheat, self-rising, or cake flour. Each type of flour will result in slightly different pancake textures. For classic pancakes, I like to use all-purpose flour. Use a gluten free all-purpose mix for gluten free pancakes.

If not using all-purpose flour for these pancakes, here is how much to use of each type in the recipe:

• Cake Flour: Use 144 grams (1 ¼ cups) of cake flour.
• Whole Wheat Flour: Use 105 grams (1 cup minus 2 tablespoons) of whole wheat flour.
• Self-Rising Flour: Use the same amount as listed in the recipe (120 grams), but omit the baking powder and salt because self-rising flour already has baking powder and salt mixed in.
• Gluten Free Pancakes: Substitute the same amount of gluten free flour (120 grams) for all-purpose flour.

Baking Powder : Baking powder is the leavening agent that creates lightness and gives pancakes their light and fluffy texture. You can see this in the little bubbles in your pancakes as they cook. If you don’t have baking powder, try my recipe for pancakes without baking powder.

Egg:  Binds the batter and adds moisture. Instead of an egg, use one of these vegan egg substitutes .

Milk:  Buttermilk is preferred but any milk will do (including non-dairy milks). Milk adds moisture and buttermilk adds a rich, tangy flavor.

If you don’t have buttermilk readily available, make “sour milk” by adding one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using in the recipe.

Oil or Melted Butter: Liquid fat adds moisture and richness. If using oil, I recommend canola or vegetable oil, but avocado or coconut oil also work.

Optional Ingredients

Sugar: In a pancake recipe, sugar simply sweetens the batter, so you can use any sugar or sugar substitute you enjoy. I don’t typically add sugar to my pancake batter because pancake toppings are often sweet (chocolate chips, syrup, etc).

Salt: A pinch of salt can balance out the sweetness.

Easy Pancake Recipe Flavors

This simple pancake recipe is a base recipe – customize it however you wish with any combination of these delicious spices, extracts, and add-ins. Follow my guidelines for how much of each to add to your pancake batter.

At the bottom of the recipe card you’ll find some of my favorite flavor ideas.

Spices (use up to 1 teaspoon total of combined spices, if desired)

• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼  teaspoon ground nutmeg
• ⅛ teaspoon ground clove

Extracts, Juices, and Zests (use 1-2 of these, if desired)

• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ tablespoon lemon or orange juice + ½ tablespoon lemon or orange zest

Solid Mix-Ins (use up to ½ cup total of solid mix-ins, if desired)

• chocolate chips or chocolate chunks (mini chips, dark, milk, or white chocolate)
• chopped nuts (pecans, walnuts, or almonds)
• fresh or frozen fruits (blueberries, strawberries, blackberries, raspberries, and/or cherries)

How to Make Homemade Pancakes

We use the Muffin Mixing Method for this easy pancake recipe. This method is a basic baking technique used to mix not only muffins, but other quick breads like pancakes, cornbread, waffles, quick loaf breads, and sometimes coffee cakes.

This method ensures that pancakes remain tender and fluffy.

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together all of the dry ingredients. As an optional step, sift the dry ingredients through a fine mesh sieve to remove any clumps.

Step 2: Combine Wet Ingredients

In a medium bowl or measuring cup, whisk together all wet ingredients.

Step 3: Combine Wet & Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to stir until all of the flour is hydrated, but try not to over-mix. The batter should be lumpy at this point.

Step 4: Cook the Pancakes

Pour ¼ cup of batter onto a preheated and greased skillet. Cook until you see lots of tiny bubbles on the top and sides. Flip the pancake over and cook the second side until golden brown. Pancakes take about 2-3 minutes per side to cook through.

Transfer the hot pancakes to a wire rack to cool while you finish cooking the rest of the pancakes. I like to add a pat of butter to the pancakes while they are still warm so it melts right into the pancake. Serve warm with maple syrup, fruit, and butter.

Make-Ahead Easy Pancakes

Pancake batter prep is a great time saver on busy mornings or relaxing weekends. Simply make the batter without the baking powder. Baking powder activates as soon as it is hydrated, so it’s best to add it right before you’re ready to cook the pancakes. Cover the batter tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for 1-2 days.

About 10 minutes before cooking the pancakes, take the batter out of the refrigerator and whisk in the baking powder. Continue with the recipe as instructed.

How to Store Leftover Pancakes

Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.

Freezer: After the cooked pancakes have cooled to room temperature, wrap them individually in plastic wrap. Place them in a single layer on a baking sheet and freeze overnight. Once frozen, move the pancakes to a large zipper bag and freeze for up to 2 months.

To Reheat: Place thawed or frozen pancakes in a single layer on a baking sheet. Cover the baking sheet with aluminum foil (this helps the pancakes stay moist). Bake at 350°F (175°C) for 4 minutes if thawed or 6-8 minutes if frozen. 

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try these other simple breakfast recipes.

• Easy Waffle Recipe
• Basic Muffin Recipe
• 5 Ingredient Easy Drop Biscuits

5 Ingredient Classic Pancakes

This is an easy pancake recipe that only takes 5 ingredients to make! These basic pancakes are simple to make and come out light and fluffy. Add blueberries, chocolate chips, cinnamon, or any of your favorite flavors!

Ingredients

• 120 grams (1 cup) all-purpose flour
• 2 teaspoons baking powder
• 50 grams (¼ cup) granulated sugar (optional)
• 240 grams (1 cup, 240 ml) buttermilk (see post for substitution)
• 1 large egg
• 2 tablespoons oil or melted butter , slightly cooled
• large pinch salt (optional, but recommended)

Instructions

• In a large bowl whisk together flour (120 grams, 1 cup) , baking powder (2 teaspoons) , sugar (50 grams, ¼ cup) if using , and salt (1 large pinch) if using.
• In a small bowl or liquid measuring cup, lightly whisk together the buttermilk (240 grams, 1 cup) , egg (1 large), and oil or melted butter (2 tablespoons).
• Pour the liquid ingredients into the dry ingredients and stir with a spatula just until combined (batter will be lumpy, do not over mix). Let the batter sit while heating up a griddle or skillet over medium heat.
• Grease the griddle or skillet and pour about ¼ cup batter per pancake. Once bubbles are formed on top and along the edges, flip the pancake once to finish cooking on the other side. They will take about 2-3 minutes per side. Serve hot with butter and real maple syrup.

Flavor Variations Ideas:

• Vanilla Chocolate Chip: Add ½ teaspoon vanilla extract to the wet ingredients. After the batter has been fully mixed, gently fold in a ½ cup mini or regular sized chocolate chips.
• Blueberry Lemon: Add ½ teaspoon lemon zest to the wet ingredients. After the batter has been fully mixed, gently fold in a ½ cup of fresh or frozen blueberries. (if you prefer, you can arrange the blueberries in a single layer directly onto the pancake while it is cooking in the pan).
• Funfetti: Add ¼ teaspoon almond extract to the wet ingredients After the batter has been fully mixed, gently fold in ½ cup of sprinkles.
• Cinnamon Nut: Add ½ teaspoon ground cinnamon to the dry ingredients. After the batter has been fully mixed, gently fold in ½ cup chopped nuts.

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75 Comments on “5 Ingredient Easy Pancake Recipe”

If I want to substitute applesauce for the egg, how much applesauce would I use?

Hi AJ, Typical substitution is 1/4 cup of applesauce to replace one egg. Let me know how it goes!

It says 496 calories per serving, but what is the serving size? 1 pancake? These were delicious by the way, I made them with vanilla almond milk, no sugar, and added blueberries. They were perfect and my dad who is diabetic was able to have some too 🙂

Hi Priscilla! Thanks for pointing that out to me. I don’t calculate the calories on any of my recipes, but my recipe plugin does it automatically sometimes. This is exactly why I don’t want it to calculate it because that is not correct and serving size is subjective. Glad your dad enjoyed them!

This is the recipe I grew up with. My mom would make pancakes Saturday mornings for us. The only difference is she would separate the egg and beat the egg whites until soft peaks formed and would then fold them into the batter. This made the pancakes very fluffy! 

Hi Katie! Yes, I actually have another pancake recipe on the site that calls for whipping egg whites. It does make a very fluffy pancake!

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Looking for the flour substitutes. I have lots of breadflour. Would it be the same 1 cup to 1cup Thanks

Yes, it would however bread flour will make for a more dense/chewy pancake. All-purpose is ideal for pancakes.

I tried the five-ingredient pancakes and they were awesome. Without any of the extra ingredients you advised, I made the pancakes according to instructions. I found it to be easier, cheaper, and more delicious than the pancakes made from the pre-mixed store-bought mixes. Since I am a single man living alone, I appreciate these simple recipes that can be quickly and easily made, and ones where I don’t have to compromise flavor. Love your recipes and suggestions. Bill Reeves

Wonderful! So glad you enjoyed them!

Love this recipe. Used Dutch Version of buttermilk. Karnemelk. These pancakes are delicious. Many thanks from the Netherlands

Thanks Michele! Glad you like it!

Love your site. This is the simplest and best pancake recipe.

thanks Rhonda!

Thanks for recommending a GMO product for those of us who care about what goes into our bodies.

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Easy Pancakes

This easy pancake recipe doesn't require much thought early in the morning and the pancakes taste great!

This quick and easy pancake recipe puts the store-bought stuff to shame. 

How to Make Easy Pancakes

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Easy Pancake Ingredients

You likely already have all the ingredients you’ll need to make this easy pancake recipe: 

• Flour : This quick pancake recipe starts with a cup of all-purpose flour. 
• Sugar : You’ll need two tablespoons of white sugar. 
• Baking powder : Baking powder acts as a leavening agent, ensuring perfectly fluffy pancakes. 
• Salt : Salt enhances the overall flavor of the pancakes, but it won’t make the pancakes taste salty. 
• Milk and oil : Milk and oil add moisture and flavor to the pancake batter. 
• Egg : A beaten egg lends more moisture and helps bind the batter together. 

Lanacowan93

How Do You Make Easy Pancakes? 

Here’s a brief overview of what you can expect when you make quick and easy pancakes at home: 

• Combine the dry ingredients.
• Add the wet ingredients and mix. 
• Pour or ladle the batter onto the oiled griddle or pan. 
• Cook until bubbles form, flip, and cook on the other side. 

What to Serve With Pancakes

Of course, maple syrup is the perfect topping for these easy pancakes. They also pair well with homemade whipped cream , blueberry compote , fresh fruit, and brunch classics such as scrambled eggs and bacon . For more delicious inspiration, explore our entire collection of Breakfast and Brunch Recipes . 

How to Store and Freeze Pancakes

Store leftover easy pancakes in an airtight container in the fridge for about a week or freeze them for up to two months. 

Allrecipes Community Tips and Praise

“This is my go-to recipe for pancakes,” says one Allrecipes community member. “I was out of pancake mix and used this recipe. Definitely better than store bought mix.”

“Really quick and easy to make,” according to another community member. “Perfect Saturday morning breakfast for me to make for my siblings!”

“I love how simple this recipe is,” raves Melissa Lopez . “The pancakes come out great every time. I add chocolate chips and my family loves it. You can’t go wrong with this recipe.”

Editorial contributions by Corey Williams

Ingredients

1 cup all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

1 teaspoon salt, or to taste

2 tablespoons vegetable oil

1 egg, beaten

Combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center, and pour in milk, oil, and egg. Mix until smooth.

Dotdash Meredith Food Studios

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, 1 to 2 minutes. Flip and cook until browned on the other side. Repeat with remaining batter.

Serve hot and enjoy!

DOTDASH MEREDITH FOOD STUDIOS 

These easy pancakes are best served with homemade blueberry compote .

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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DOTDASH MEREDITH FOOD STUDIOS 

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Pancake Day

Mmm ... did someone say pancakes?! Read about Pancake Day and learn how to make this delicious treat for yourself.

Instructions

Do the preparation task first. Then read the article and do the exercises to check your understanding.

Preparation

Pancake Day, or Shrove Tuesday, is a special day celebrated in many countries around the world. It is celebrated in English-speaking countries like the UK, Ireland, Australia and Canada. In France, the USA and other countries, it is called 'Mardi Gras' or 'Fat Tuesday'. In others like Spain, Italy or Brazil, Shrove Tuesday is at the end of Carnival. On this day many people eat pancakes: thin, flat cakes made in a pan.

Pancake Day is always on a Tuesday in February or March. It is the day before Ash Wednesday, the start of Lent. Lent is a period of 40 days before Easter when people often give up or stop eating things that are bad for them like chocolate or fast food. At the end of Lent is Easter. Easter takes place on a different date each year because it depends on the moon. Easter Sunday is the first Sunday after the first full moon of spring. Traditionally, during Lent, people didn’t eat rich foods like butter and eggs, so to use them up they made pancakes from these ingredients on Shrove Tuesday.

Another tradition on Pancake Day in the UK is pancake racing. People run in a race with a pancake in a pan. As they run, they have to toss the pancake (throw the pancake in the air and catch it in the pan) several times. In some pancake races people dress up in fancy dress costumes. The most famous pancake race takes place in a town called Olney, in the middle of England. People say that Olney has been celebrating pancake races since 1445!

Pancakes are very easy to make. Try our recipe.

Ingredients:

• One cup of flour
• One cup of milk
• One large egg
• Some butter or oil
• Lemon juice

Instructions:

Fill one cup with flour and put into a bowl. Fill another cup with milk and pour into the bowl. Crack the egg into the bowl and whisk the flour, milk and egg until the mixture is smooth. Put a very small amount of butter or oil in a pan, and when it is hot, put some mixture in the pan and move the pan to make a thin pancake. After one minute hold the pan carefully and throw or toss the pancake in the air to turn it over. Now cook the pancake on the other side.

When the pancake is ready, squeeze some lemon juice and put some sugar on it and eat it immediately. If you don’t like lemon juice, eat them with jam, chocolate sauce or ice cream. Mmm, delicious!

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Do you like pancakes? What's your favourite topping?

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How to make easy pancakes

We love having pancakes for breakfast, but we wouldn’t say no to indulging in pancakes for lunch or dinner too! This easy recipe for pancakes is fail-proof and works as the perfect base for any and every meal.

COOK TIME: 20 minutes | MAKES 10-12

INGREDIENTS

• 1 cup cake flour
• 1 heaped tsp baking powder
• 1 tsp sugar
• Pinch of salt
• 2 small eggs
• 2 cups milk
• Sunflower oil
• Cinnamon sugar to serve

SIFT the flour, baking powder, sugar and salt into a mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.

LET the batter rest in the fridge while you heat ½ tsp oil in a non-stick frying pan on high.

LADLE some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds, bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for 30 seconds on the other side.

SLIDE the cooked pancake onto a plate and sprinkle with cinnamon sugar. Repeat with the rest of the batter, stacking the pancakes and adding some cinnamon sugar to each layer. The sugar will dissolve into a thin, cinnamon-rich syrup. Roll the pancakes when you are ready to eat.

Easy pancakes

Ingredients.

• pinch of salt
• sunflower oil
• cinnamon sugar to serve

Instructions

Sift the flour, baking powder, sugar and salt into a mixing bowl. Whisk the eggs with 1 cup milk and add to the dry ingredients. The batter should be quite runny, like pouring cream, so add more milk if you need to.

Let the batter rest in the fridge while you heat ½ tsp oil in a non-stick frying pan on high.

Ladle some batter into the pan and quickly swirl it around to cover the surface. After about 30 seconds bubbles will start to appear on the pancake’s surface and the batter will no longer be runny. Flip the pancake and cook for 30 seconds on the other side.

Slide the cooked pancake onto a plate and sprinkle with cinnamon sugar. Repeat with the rest of the batter, stacking the pancakes and adding some cinnamon sugar to each layer. The sugar will dissolve into a thin, cinnamon-rich syrup. Roll the pancakes when you are ready to eat.

Add a dash of lemon juice for a rather surprising taste explosion!

Did you make this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram

ALSO SEE: Red velvet pancakes with poached plums

Red velvet pancakes with poached plums

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How to make the fluffiest pancakes with this simple trick

Pancakes are an easy dish to execute for even the novice cook. In addition to their deliciousness, that is part of what makes them a staple at breakfast tables across the country. But as anyone who has sampled a few different pancakes knows, they’re not all created equal. If you don’t have the right tricks in your arsenal to take pancakes from average to amazing, you could be missing out on making the best pancakes ever! Here we’ll teach you how to create light, fluffy, and delicious pancakes with one simple trick. So, follow along and prepare to make pancakes the star of your next breakfast or brunch spread. Hint: It’s all in the eggs.

Watch the video above to learn how to make pancakes fluffy.

How to make pancakes fluffy

Ingredients:

• 1 1/4 cups sifted all-purpose flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1/8 tsp salt
• 1 1/4 cups buttermilk
• 2 tbsp melted butter
• 1 tsp pure vanilla extract

Instructions:

• Separate the egg white from the yolk.
• In a small bowl, combine egg yolks, milk, and melted butter. For fluffier pancakes, use buttermilk. The acidity of buttermilk helps to tenderize the gluten in the flour, which results in fluffier pancakes. If you don’t have buttermilk, whole milk will give the pancakes a richer flavor, while skim milk will give them a lighter and fluffier feel.
• In a large bowl, combine sifted flour, baking powder, baking soda and salt.
• Add wet ingredients to dry and mix to make batter. Don’t over mix. Pancake batter should be slightly lumpy.
• In another bowl whip egg whites until soft and fluffy. It's easiest to use an electric hand mixer, but you can do this task by hand, too.
• Slowly fold egg whites into batter.
• Grease griddle with butter. To make this task easier, simply fold down one half of the foil or paper on a butter stick and wipe the other end across a warm griddle. 
• Add about 1/2 cup of batter to griddle to make one pancake. Wait for bubbles to form and pop on the top of the batter and the edges to set before flipping. 
• Let the second side cook for a few minutes before transferring to plate. Cover to keep warm while the rest of your pancakes cook.

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The perfect pancake.

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                          Some may wonder, how do you make the perfect pancake? I have the answer! To make the perfect pancake all you have to do is follow these easy steps. First, gather ingredients and cooking utensils; second, mix ingredients and make batter; third, cook your pancake. Now, lets begin.              .              The first thing you will have to do is gather your ingredients and cooking utensils. This is what you will need: stove, metal or iron pan, spatula, 1 cup measuring cups, a one tablespoon measuring spoon, a one teaspoon measuring spoon, one mixing bowl approximately 6 inches deep and with a diameter of about 12 inches, butter knife, butter, plate, fork, syrup (optional), 2 cups of Bisquik or other brand of pancake mix, 1 cup milk, 1 tablespoon vanilla, 1 tablespoon sugar, 1 teaspoon baking powder (to make them light and fluffy), 2 eggs, a bottle of nonstick spray (I use Pam), and 1 teaspoon lemon juice (this is optional). Note: if you want a smaller batch you can use half as much of the ingredients. Now that you have finished that lets move on to mixing the batter. .              At this time you should spray the non-stick spray onto the pan and put the pan on your stove over medium heat. First, you need to measure out 2 cups of bisquik and pour it into your mixing bowl. Now crack an egg open and pour the contents into the bowl, do this with the other egg as well being careful not to get any eggshell in the batter. Now, you need to measure out 1 cup of milk and pour it into the bowl. The next step is to measure out 1 tablespoon of sugar and pour it into the mixing bowl. Now, using the same tablespoon measuring cup, measure out 1 tablespoon of vanilla (for added flavor) and pour it into your mixing bowl. Of course you can't forget the baking powder, (make sure it is baking powder and not baking soda) measure out 1 teaspoon of baking powder and let it fall into the mixing bowl. Now, if you have decided to use the lemon juice measure out 1 teaspoon of it and pour it in.

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Mark Bittman’s everyday pancakes are basic, but in the best way (like mom jeans). You probably already have everything you need to make them — flour, baking powder, salt, sugar, eggs and milk — meaning you can focus on the fun extras. Hearty pats of butter and maple syrup, yes, but also maybe macerated berries, chopped nuts, peanut butter, whipped cream?

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