Go Back
–+ servings
maple syrup being poured over fluffy pancakes.
Print

Classic Fluffy Pancakes

Foolproof recipe for timeless, classic fluffy pancakes. Everyone's favourite weekend breakfast & brunch!
Course Breakfast
Cuisine American
Keyword american pancakes, breakfast pancakes, fluffy pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 pancakes
Calories 117kcal
Author Anna Wierzbinska
Cost £3.50

Equipment

  • 1 large mixing bowl
  • 1 Non- stick frying pan

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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
Storing and freezing instructions:
The pancakes are best eaten on the day they are made. Store any leftovers in the airtight container in the fridge for up to three days.
To freeze, place pieces of kitchen paper towel or baking paper between each pancake, then transfer to freezer-friendly bag or container. Store in the freezer for up to three months. Thaw at room temperature or in the fridge overnight.
To reheat the pancakes: Place them in the microwave, oven or toaster.

Nutrition

Serving: 30g | Calories: 117kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 240mg | Potassium: 48mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Calcium: 55mg | Iron: 1mg