Classic fluffy pancakes are everyone's favourite, especially as a weekend breakfast or brunch. These American- style pancakes have wonderful, light and airy texture and can be served with your favourite toppings.
This quick and easy recipe is totally foolproof and works every single time, making it THE ONLY pancake recipe you will ever need!
With light, airy and fluffy texture, these pancakes will become your go-to! They are made with only 7 basic ingredients, and are ready in 20 minutes! Just like my popular Tofu Pancakes recipe and my Citrus Crepes recipe, they will be perfect for the upcoming Pancake Day.
Another great thing about these pancakes is that they can be easily modified, with different flavours and additional ingredients, to have them exactly how YOU like them!
Classic fluffy pancakes recipe is made with only 7 ingredients. Here's what you will need:
Dry ingredients: Self-raising flour, caster sugar, baking powder, salt.
Wet ingredients: Milk, egg and butter.
Start preparing your pancake batter by sifting the flour, sugar, baking powder and salt into a large mixing bowl. In a separate bowl mix together milk, egg and melted butter (olive oil can also be used).
Next, transfer the milk mixture into the bowl with flour mix and using fork or kitchen whisk, combine all together until you have smooth, thick, lump-free batter.
Heat the frying pan over a medium heat and brush it gently with melted butter or olive oil. Ladle some of the pancake batter into the hot frying pan. Once the bubbles start to appear on top of the pancake surface, it is ready to be flipped over. Cook them until both sides are golden brown.
Hint: Scoop the pancake batter using an ice cream scoop or a small, ¼ measuring cup. This will ensure they are equal in size. To get perfectly round pancakes you can use the special frying ring (widely available online and in cooking equipment stores).
- Self-raising flour - In this recipe, I'm using the self-rising flour, which already has some raising agent added to it. If you don't have an access to the self-raising flour, you can easily make your own. The general guidance is to mix 1 ½ teaspoon of baking powder for every 120 grams (1 cup) of flour. So for this recipe, you will use the total of 2 ½ teaspoon of baking powder.
- Caster sugar - White caster sugar is my go-to, because of its super fine texture. You can also use granulated sugar. It is also possible to use sweetener or stevia instead.
- Milk - Feel free to use any type of milk. Dairy-free milk will also work well in this recipe.
- Butter - You can swap butter for olive oil.
Here are some suggestions on how you can adapt this recipe:
- Chocolate pancakes - For all the chocolate fans! Add 2- 3 tablespoons of chocolate chips to the pancake batter (you could also use chopped chocolate). They will create the most delicious pockets and puddles of melted chocolate!
- Vegan fluffy pancakes - If you are looking for vegan version of fluffy pancakes, try my tofu pancakes recipe, or check out this Vegan Buttermilk Pancakes recipe from Loving It Vegan.
- Make it gluten free - This recipe can also be made gluten free. Simply swap the flour for good quality gluten-free self raising or plain flour and make sure the baking powder is gluten free.
- Mini pancakes - Use a smaller scoop/ measuring spoon and turn them into the mini pancakes.
- Toppings - Get creative with the toppings for your pancakes! You can use any type of fruit, nuts, seeds, spreads or syrups. Fresh fruit and a drizzle of maple or honey is my all-time favourite!
- Sugar free - Try swapping sugar for sweetener or stevia instead.
The beauty of this recipe is that all what you need to make it is a mixing bowl and a frying pan. But here's the list of some other handy tools and utensils, helpful when making pancakes:
- Frying pan - make sure you use a good quality, non-stick frying pan. There are special pancake pans out there, which are often thinner than regular frying pans so they conduct heat much quicker and more efficiently. You don't need a special pancake pan, but the one with non-stick coating is a must!
- Silicone brush - It is helpful to use brush when spreading the butter or oil on the frying pan. You can also use paper kitchen towel instead.
- Small measuring cup - I like to use the ¼ cup measure for scooping the batter into the pan. This way all the pancakes are similar in size and have same cooking time.
- Ice cream or cookie scoop - For the same reason as above. If you don't have measuring cups, you could use ice cream or cookie scoop instead.
- Frying rings - These small, non-stick metal rings ensure all the pancakes are perfectly round in shape.
Storage and freezing
These fluffy pancakes taste best on the day they are made. Store any leftovers in the airtight container in the fridge for up to three days.
Pancakes can also be frozen. Make sure to put a piece of paper towel or baking paper between each pancake before freezing them. Store in the freezer for up to three months. Thaw them at room temperature or in the fridge overnight.
Hint: Reheat your pancakes in the microwave, oven or toaster!
What makes these pancakes so fluffy?
The combination of self-raising flour with milk and baking powder! The lactic acid reacts with raising agents in the self-raising flour and produce carbon dioxide gas. These gas bubbles are caught in the batter as it cooks, and that is what makes the pancakes fluffy.
Can I use water instead of milk?
You can, but please see the answer above. Using water will not create the same chemical reaction in the batter, resulting in flatter pancake.
Why my pancakes stick to the pan?
This is more likely due to the type of pan you are using. Make sure to use non-stick pan or special pancake pan. Also, allow the pan to heat properly first. You can check if the pan is ready, by flicking a bit of water onto it. If the water 'dances around' and boils, your pan is ready. If the water sits still, let the pan heat for longer. Add the butter or olive oil into the hot pan, not the other way around, and make sure to add more fat as and when needed.
Can I use baking soda instead of baking powder?
Technically yes, you can. But baking soda needs something acidic in order to work. You will need small amount of lemon juice, buttermilk or vinegar to activate it.
Can this recipe be doubled?
Yes it can. You should get 8 pancakes from this recipe, but you can double the ingredients to get bigger batch.
Be sure to heat the frying pan properly before cooking your pancakes. Only add fat to your pan (butter or oil) once it has been heated properly.
Classic Fluffy Pancakes
- 1 large mixing bowl
- 1 Non- stick frying pan
- 135 g self-rising flour (see notes for the alternatives)
- 2 tablespoon caster sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 130 ml milk of choice
- 1 large egg
- 2 tablespoon butter, melted and cooled slightly (plus extra 1- 2 tablespoon of butter for frying)
- Sieve the flour, sugar, baking powder and salt into a large bowl.
- In a separate, medium bowl, mix together milk, egg and melted butter.
- Add milk mixture to the flour mix and using a fork, combine all of the ingredients until you have smooth, thick batter with no lumps remaining.
- Heat the non-stick frying pan over a medium heat and add 1 tablespoon of butter. Once the butter melted, pour a ladle of pancake batter into it. Once the bubbles start to appear on top of your pancake, it is ready to be flipped over. Cook until both sides are golden brown, serve with maple syrup and your favourite toppings.
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- You can use plain, all purpose flour instead of self- rising flour. The pancakes may be not as fluffy as the ones on the picture, but they will still be fluffy!
- Butter can be swapped for olive oil
- To ensure the even size of the pancakes you can use an ice- cream or cookie scoop
- To ensure the even shape of the pancakes you can use frying ring
- The quantity of the pancakes may vary, depending on how big is your measuring spoon/ scoop