Pancakes Recipe
This Pancakes Recipe is the one you will make every weekend for the rest of your life. Tall, fluffy and golden with that soft, pillowy interior that everyone loves. Furthermore, this Pancakes Recipe uses a simple batter that comes together in just 5 minutes. Moreover, the technique is straightforward enough for complete beginners yet the results are genuinely impressive every single time.
Additionally, homemade pancakes are so far superior to any boxed mix that there is simply no comparison. For more fantastic breakfast ideas, explore our Scrambled Eggs Recipe, our crispy Bacon and Sausages Recipe and our full Breakfast collection.
The Secret to Fluffy Pancakes Recipe Results
Fluffy pancakes come down to two things. First, do not overmix the batter. Overmixing develops gluten and produces flat, dense, chewy pancakes. Therefore, the batter should be mixed until just combined. A few lumps are perfectly fine. In fact, lumps are a sign that you have not overworked the mixture. Consequently, the pancakes will rise beautifully in the pan.
Second, the leavening agents must be correct. This recipe uses both baking powder and a small amount of baking soda. Together they create maximum lift and a light, airy texture. Furthermore, using buttermilk instead of regular milk activates the baking soda. As a result, the pancakes rise even higher and develop a subtly tangy flavor that makes them taste genuinely exceptional.
Why Buttermilk Makes the Best Pancakes Recipe
Buttermilk is the secret weapon of a great Pancakes Recipe. Its acidity reacts with the baking soda in the batter. Consequently, this reaction produces carbon dioxide bubbles throughout the mixture. These bubbles are what create the wonderfully airy and light texture inside each pancake. Moreover, buttermilk adds a subtle tanginess that makes the pancakes taste more complex and interesting than those made with plain milk.
However, if you do not have buttermilk, you can make a quick substitute at home. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Then stir and let it sit for 5 minutes. As a result, you get a perfectly functional buttermilk substitute that works beautifully in this Pancakes Recipe.
The Best Pancake Toppings
One of the greatest joys of a great Pancakes Recipe is choosing the toppings. Furthermore, the right topping can transform a simple plate into something truly spectacular. Here are our favorite combinations:
- Classic maple syrup and butter — The most beloved and timeless combination. Moreover, real maple syrup rather than artificial syrup makes an enormous difference to the flavor.
- Fresh berries and cream — Strawberries, blueberries and raspberries with whipped cream. Additionally, this is the most impressive brunch presentation of all the options.
- Banana and Nutella — Sliced banana with a generous drizzle of Nutella. Furthermore, a sprinkle of crushed hazelnuts on top makes this combination completely irresistible.
- Lemon and sugar — A squeeze of fresh lemon juice and a dusting of caster sugar. Consequently, this is one of the simplest and most satisfying pancake toppings of all.
- Bacon and maple syrup — The ultimate sweet and savory combination. Additionally, crispy bacon strips from our Bacon and Sausages Recipe work perfectly here.
Mix In Ideas for This Pancakes Recipe
You can fold additions directly into the batter before cooking. As a result, you get even more delicious and interesting pancakes without any extra effort. Here are some excellent options:
- Blueberries — Fold in 100g of fresh or frozen blueberries. They burst during cooking and consequently create pockets of sweet, jammy fruit throughout each pancake.
- Chocolate chips — Scatter over the batter as soon as it hits the pan. Furthermore, they melt into the pancake and create an indulgent, gooey result that kids absolutely love.
- Banana slices — Press thin rounds into the surface of the batter just after pouring. Moreover, they caramelize against the pan and develop a wonderfully sweet flavor.
- Cinnamon and nutmeg — Add half a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients. Additionally, this adds a warm, spiced depth that makes the pancakes feel wonderfully autumnal.
How to Make This Pancakes Recipe Step by Step
The method is beautifully simple. First, whisk the dry ingredients together. Then, whisk the wet ingredients separately. Next, combine them with a few gentle folds. Finally, cook in a buttered pan over medium heat until bubbles form and the edges look set. The full step by step method is in the recipe card below.
What to Serve Alongside Pancakes
This Pancakes Recipe works beautifully as a standalone breakfast. However, these additions create a truly spectacular brunch spread that will impress everyone at the table:
- Our sizzling Bacon and Sausages Recipe alongside for a hearty sweet and savory combination
- Our perfectly fluffy Scrambled Eggs Recipe — furthermore, this turns it into a truly satisfying full breakfast
- Our golden Bagels with Cream Cheese alongside for a larger and more varied brunch spread
- Fresh fruit salad of strawberries, melon and blueberries — moreover, it adds a light and refreshing contrast to the richness of the pancakes
- A tall glass of fresh orange juice or a good coffee to complete the morning perfectly
How to Store and Reheat Pancakes
Pancakes are best eaten fresh from the pan. However, leftovers keep in an airtight container in the refrigerator for up to 2 days. Moreover, they freeze beautifully for up to 1 month. Freeze in a single layer on a baking tray first. Then stack them in a freezer bag once frozen. Consequently, they do not stick together and can be grabbed individually.
Reheating Tips for Leftover Pancakes
Reheat in a dry pan over medium low heat for 1 minute per side. Alternatively, microwave for 20 to 30 seconds per pancake. On the other hand, toast frozen pancakes directly in the toaster for the quickest and most convenient result. Additionally, a warm oven at 160°C for 5 minutes works well when reheating a larger batch all at once. Therefore, you never need to waste a single leftover pancake.
Banana Pancakes — Mash one very ripe banana into the batter. As a result, the pancakes become naturally sweeter, slightly denser and wonderfully fragrant with banana flavor throughout.
Protein Pancakes — Replace 30g of flour with an equal amount of vanilla protein powder. Furthermore, add an extra egg for structure. These are ideal for a high protein post workout breakfast.
Vegan Pancakes — Replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water. Additionally, use oat milk with a tablespoon of lemon juice as the buttermilk substitute.
Whole Wheat Pancakes — Replace half the plain flour with whole wheat flour for a nuttier, heartier texture with more fiber. Moreover, they taste more complex and satisfying than the plain flour version.
Make This Pancakes Recipe This Weekend
In conclusion, this Pancakes Recipe is the only recipe you will ever need for perfect homemade pancakes. Therefore, whether it is a lazy Sunday morning or a special birthday breakfast, this recipe always delivers. Browse more of our delicious breakfast recipes and let us know your favorite topping in the comments below!
Pancakes Recipe
Tall, fluffy and golden homemade pancakes with a soft pillowy interior. The ultimate 20 minute breakfast everyone will love.
Ingredients
- Dry Ingredients
- 200 gAll purpose flourSift before using for the lightest and most lump free batter
- 2 tspBaking powderThe primary leavening agent — do not reduce this amount
- ½ tspBaking sodaReacts with the buttermilk for extra lift and a lighter texture
- 2 tbspCaster sugar
- ¼ tspSalt
- Wet Ingredients
- 240 mlButtermilk, room temperatureNo buttermilk? Mix 240ml whole milk with 1 tbsp lemon juice. Rest 5 minutes before using
- 2 largeEggs, room temperatureRoom temperature eggs incorporate more smoothly into the batter
- 3 tbspUnsalted butter, melted and cooledCooled melted butter rather than hot ensures it does not cook the eggs on contact
- 1 tspPure vanilla extract
- For Cooking
- 1 to 2 tbspUnsalted butter for the panUse a small amount for each batch — too much butter causes the pancakes to fry rather than cook
Equipment
Method for This Pancakes Recipe
- 1 Mix the dry ingredients: Sift the flour, baking powder, baking soda, sugar and salt together into a large bowl. Whisk briefly to combine. Making a well in the center of the dry ingredients now will make combining easier in the next step.
- 2 Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, cooled melted butter and vanilla extract until fully combined and uniform. Make sure the butter has cooled before adding. Hot butter will scramble the eggs on contact and ruin the batter.
- 3 Combine with minimal mixing: Pour the wet ingredients into the well in the dry ingredients. Fold together with a spatula using just 10 to 12 strokes. Stop immediately when no large streaks of dry flour remain. The batter will look lumpy. This is completely correct. Do not mix further. Overmixing at this stage is the single biggest cause of flat, dense pancakes.
- 4 Rest the batter: Cover the bowl and let the batter rest for 5 minutes at room temperature. During this rest the baking powder activates and small bubbles begin to form throughout the mixture. As a result, the pancakes rise significantly better and have a noticeably lighter texture than batter cooked immediately.
- 5 Heat the pan: Heat a large non stick skillet or griddle over medium heat. Add a small amount of butter and let it melt and foam. The butter should foam gently — if it browns immediately the pan is too hot. Reduce the heat slightly before cooking the first pancake.
- 6 Cook the pancakes: Pour approximately 80ml of batter per pancake into the pan. Cook for 2 to 3 minutes until bubbles appear across the entire surface and the edges look set and dry. Flip once with a confident, swift motion. Cook for a further 1 to 2 minutes on the second side until golden. Repeat with the remaining batter, adding a little butter between each batch.
- 7 Keep warm and serve: Keep cooked pancakes warm on a plate in an oven set to 80°C while you cook the remaining batches. Stack generously, add your chosen toppings and serve immediately. This Pancakes Recipe is at its absolute best when served hot straight from the pan.
Nutrition (Per Serving — 3 pancakes, no toppings)
* Nutritional values are estimates per serving of 3 pancakes without toppings. Adding maple syrup adds approximately 100 kcal per 2 tablespoons. Fresh berries add minimal calories.
Notes
- Never overmix the batter. This is the most important rule in this Pancakes Recipe. Overmixing develops gluten strands that make the pancakes tough, flat and chewy rather than light, tall and fluffy. Mix with just 10 to 12 strokes and stop.
- All ingredients should be at room temperature before you begin. Cold buttermilk and cold eggs cause the melted butter to solidify into small lumps when combined. Consequently, the batter becomes uneven and the pancakes do not cook uniformly.
- The 5 minute batter rest is important and should not be skipped. It allows the leavening agents to activate and the gluten to relax. As a result, the pancakes rise noticeably higher and have a much lighter texture.
- This Pancakes Recipe makes 8 to 10 pancakes depending on size. It serves 3 people generously with 3 pancakes each. To serve 6, simply double all ingredients. The technique remains identical.
- Leftover pancakes keep in the refrigerator for up to 2 days and freeze for up to 1 month. Reheat in a dry pan, microwave or toaster for a quick and convenient result.
Tips for the Fluffiest Pancakes Recipe Every Time
- Test the pan temperature before cooking the first pancake. Drop a tiny amount of batter into the pan. It should set and sizzle gently within 3 to 4 seconds. If it browns immediately, the pan is too hot. Furthermore, if it sits without sizzling, the pan is too cool.
- Flip the pancake only once. Wait until bubbles cover the entire surface and the edges look set and dry before flipping. Flipping too early causes the pancake to deflate. Moreover, flipping multiple times prevents it from rising properly.
- Use a wide spatula for flipping. A narrow one does not support the full pancake. Consequently, the edges fold or tear during the flip. A wide, thin spatula slides under cleanly and supports the entire pancake in one confident motion.
- Keep the heat consistent at medium throughout. Too high causes the outside to brown before the inside cooks through. On the other hand, too low produces pale, dense pancakes that take far too long to cook. Medium heat is the constant sweet spot.
- Wipe the pan with a paper towel between batches if the butter starts to brown and smell nutty. Additionally, add a fresh small amount of butter for each new batch so the pancakes cook in clean, lightly buttered pan every time.
- For perfectly round pancakes, pour the batter from a ladle held directly above the center of the pan. Furthermore, the batter will spread naturally into a round shape. Do not spread it with a spoon or you will deflate all the air bubbles.