- Dish type
These quick and easy pancakes are perfect for sleepy weekend mornings.
1002 people made this
- 125g plain flour
- 2 tablespoons caster sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 235ml milk
- 2 tablespoons vegetable oil
MethodPrep:5min ›Cook:10min ›Ready in:15min
- In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the centre and pour in milk, egg and oil. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 60ml for each pancake. Brown on both sides and serve hot.
Reviews & ratingsAverage global rating:(230)
Reviews in English (173)
by Farheen Khan
I love this recipe! Now, the next part may sound crazy, but I made it in the microwave, and it worked. I followed the recipe, but the batter on a plate, and microwaved it. I will definitely make it again.-19 Jan 2019
In the past, we called on boxed mixes. Not anymore. Boxed mixes are great, but everything needed to make delicious pancakes already sits in our kitchen. We said goodbye to the boxed mix and haven’t looked back since. This recipe is easy! The pancakes aren’t too sweet and are lightly scented with vanilla. They are delicious AND they are easily adapted to what you have in your kitchen. Let’s do this!
We love simple, no-fail recipes and this pancake recipe is just that. It’s quick to make, and we’re willing to bet you’ve got everything you need to make them right now. Here’s a quick breakdown of what you will need (the full recipe with ingredient amounts is shared in the recipe below):
Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too. For pancakes without all-purpose flour, use your favorite gluten-free flour blend or try buckwheat flour (here is our buckwheat pancake recipe for you to take a look at).
Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make them a little moister.
Baking Powder: Baking powder makes them light and fluffy. If you’d like to make pancakes without baking powder, I’ve shared tips in the frequently asked questions below.
Salt: We like to use 3/4 teaspoon of coarse salt (or 1/2 teaspoon of fine salt). It balances the sugar nicely and brings out lots of flavor in the pancakes. If you are using salted butter, you may want to reduce this.
Milk: We usually stick to reduced-fat milk, since that’s what we have in the fridge, but whole milk or skim milk will work, too. For pancakes without dairy milk, substitute non-dairy milk (like unsweetened almond milk or homemade oat milk). I’ve also used orange juice in place of the milk before and it worked nicely. For buttermilk pancakes, take a look at our Fluffy Buttermilk Pancakes recipe.
Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is delicious. We use unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below. For pancakes without butter, substitute melted coconut oil.
One Egg: The egg adds structure and helps with how light and fluffy they become. I’ve shared tips in the frequently asked questions below for making pancakes without egg. (You might also enjoy our recipe for vegan pancakes)
Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other extracts, too. Almond extract would be pretty delicious.
Our Step-by Step Method For The Fluffiest Pancakes
These simple pancakes come together fast! They are perfect for kids (if you scroll through the reviews so many our of readers makes these with their kids and sometimes the kids even make them!) To make them, follow these easy steps:
- Whisk dry ingredients together
- Melt butter and warm milk (we use the microwave)
- Whisk wet ingredients together
- Combine the dry and wet ingredients
- Cook on a hot buttered skillet
Here’s the secret to the fluffiest pancakes: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake — it makes them heavy and flat, not fluffy.
By the way, these tips apply to waffles and muffins, too. We use this same strategy when making our favorite blueberry muffins as well as our favorite waffles.
When we are ready to cook, we combine the two mixes with a fork or whisk. I like to stir until I no longer see dry clumps of flour. There can be some small lumps, though.
See how fluffy these pancakes are?
The recipe makes 8 pancakes, so depending on how many you eat at one sitting, this recipe could serve 2 to 4 people. If you have some leftover, you can freeze them! I love this trick for when just one of us wants pancakes in the morning. Check the frequently asked questions below for how we freeze them.
This is our basic pancake recipe. We use it often as is, but have used it as a base for other recipes. Add what you love. Here are a few suggestions:
- Sprinkle a handful of berries, nuts or chocolate chips into the batter. (We love adding fresh blueberries or mashed and sliced banana)
- Layer a few thin slices of strawberry or banana onto the wet batter once added to the skillet. Then, flip. (We added a banana to these spiced, buttermilk and banana pancakes)
- Add lemon zest or spices, such as cinnamon, nutmeg or allspice (see our cinnamon-spiced fluffy pancakes with a cinnamon roll glaze)
- Try replacing some of the all-purpose flour with whole wheat flour (see our easy fluffy whole wheat pancakes).
- Add a few spoonfuls of flax seeds, oats, or reduce the sugar.
What Our Readers Are Saying
There are lots of things you can do to make these your own. If you’d like, come back and share what worked for you. We’d love to read about it. In fact, here’s what our readers have been saying about the recipe:
“I’ve never made anything from scratch, and I was scared to death they wouldn’t turn out right but, these were the best pancakes ever!” – Stephanie
“Best pancakes we’ve made so far. Delicious!” – Leigh
“This was an amazing recipe! I make homemade pancakes with my kids and they always come out flat and rubbery, these are fluffy and my kids keep asking for more!” – Ebony
“Pancakes from heaven! So light and fluffy. I had to make a second batch, no one could stop eating them!” – Kimberly
“These are by far the BEST pancakes I have ever eaten!” – Kayla
Since posting this recipe, we’ve had some frequently asked questions. Here are the most common:
Frequently Asked Questions
Can I make pancakes without baking powder? Yes, absolutely. To use baking soda instead of baking powder, you will need to swap the milk for sour milk or buttermilk and use 3/4 teaspoon of baking soda. If you do not have buttermilk, you can make homemade buttermilk or “sour milk” by stirring 1 tablespoon of lemon juice or vinegar into the 1 1/4 cups of milk called for in the recipe and setting it aside for 10 minutes. The addition of sour milk is required because, unlike baking powder, baking soda needs acid to work in the recipe. If you go with the baking soda/sour milk combination, they will be just as fluffy as the original recipe.
How to make pancakes without egg? For pancakes without egg, we use a flax egg. To make a flax egg, mix one tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe. We also recommend that you look at our Vegan Pancakes Recipe.
Can I make the pancakes ahead of time? Can I freeze the pancakes? Yes! These are perfect for freezing and reheat nicely. This way, you can have pancakes for one, two or more any day of the week. To freeze them, cook the pancakes, and then lay them out in one layer on a baking sheet. Place the baking sheet into the freezer for 20 to 30 minutes (or until they are hard). Then divide them between freezer bags with a sheet of parchment or wax paper between them (so they don’t stick to one another). To reheat, use the microwave or oven. To microwave, place them onto a plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, package them in foil then place into a 350F oven for about 10 minutes.
Recipe updated, originally posted September 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Topping Your Gluten-Free Pancakes
Let’s talk syrups, shall we? I love topping these gluten-free pancakes with some homemade syrup. These recipes are gluten-free and make the perfect topping for your tasty pancakes!
This blueberry syrup is the real deal, not like the fake stuff you get at the pancake house. I make it with fresh blueberries in the summer and switch over to frozen berries when not in season. And yes, you can make the blueberry syrup gluten-free too!
Prefer a different fruit? Then you want my recipe for strawberry syrup! The blueberry syrup was such a hit that I switched it up and made a strawberry one –just because.
Lastly, you’ll want to be sure to keep this Cinnamon Syrup recipe handy for when you want just a little bit of extra zing on top of your pancakes. I originally made this for my Cinnamon Roll Pancakes, but I’ve started keeping it on hand for this traditional pancake recipe too. YUM!
Lastly, it’s not quite a topping, but if you’re ever wanting to change up your classic gluten free pancakes, make sure to grab this recipe for Double Chocolate Chip Pancakes. I’ve tested it out with easy gluten free modifications and shared how it’s done so no one has to miss out on the chocolate-y goodness.
Yup. We are pancake obsessed. And dietary restrictions won’t hold us back from our yummy pancakes!
How do you make pancakes step by step
- Sift/whisk all your dry ingredients (Flour+baking powder+salt) together.
- Crack a room temperature egg, add oil and creamer to it. Whisk it well.
- SECRET TO FLUFFY PANCAKES: Combine wet and dry ingredients together only till the flour disappears. A few lumps in the batter are PERFECTLY okay!
- Cook pancakes on a hot and greased griddle/pan on both sides.
- Drizzle with syrup, top with butter or your favorite toppings.
PANCAKE TROUBLESHOOTING GUIDE:
- use nonstick pan for making pancakes for best results.
- Add melted butter or oil into the pancake batter for perfect texture.
- You can melt some butter in the cast iron pan before making pancakes for best result.
- For nonstick pan you don’t need to add any oil or butter.
- Make sure the pan is not super hot. It has to be always on medium high heat for perfect colour.
- Once the batter is poured into the pan, don’t spread the pancake. Just add ladleful of batter in and leave it cook.
- Flip the pancakes only when you see bubbles appear on top.
- Adding extra baking powder makes pancakes fluffy.
- Thick batter makes fluffy pancakes. So add milk accordingly.
- Pancake batter can be made few hours in advance.
- Cooked pancakes store well in fridge and freezer.
- Pancakes are best served with maple syrup and honey or any fruit preserves.
You can serve pancakes with
STORAGE & MEAL PREP
Cooked pancakes can be stored in fridge for 4 to 5 days. You can store cooked pancakes in freezer for upto a month. Warm them in microwave for few seconds.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
German Pancake Recipes
If there's any kind of pancake that's going to get you out of bed in the morning, it's going to be coming from one of these homemade German pancake recipes. Filled with all of your favorite fruits, from apple to blueberry and everything in between, these easy pancake recipes are sure to make your kitchen more popular than any pancake house! Our recipe for Hootenanny Pancakes (page 13) is one way to get in your recommended serving of fruit! With three kinds of fruit (and counting!), this simple pancake recipe is a grand slam! For a perfect-anytime twist, you won't want to miss out on our simple pancake recipe for Dutch Apple Pancakes (page 16). It doesn't matter if you're looking to chow down morning, noon, or night &mdash these fluffy pancakes are here to stay!
- 1 cup all-purpose flour
- 2 eggs
- ½ cup milk
- ½ cup water
- ¼ teaspoon salt
- 2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Read our picks for the best non-stick cookware to make cooking your favorite recipes that much easier.
Kids Can Cook Pancakes
This pancake recipe is designed with kids in mind. Pancakes are a good candidate because the ingredients are simple, and kids can mix them together themselves. The adult(s) will have to oversee the use of the griddle and give some instruction on pancake flipping.
This easy pancake recipe for kids is a great way to get kids involved in preparing breakfast. They will build skills and cooking competence while also making family memories. Your child might even propose making pancakes for dinner. They make think it's fun to cook it may be a new interest that they'll take up and look forward to doing with you.
Discuss what toppings will be used, from good old-fashioned butter and maple syrup to fruit toppings or even peanut butter.
For kids who are just learning to flip pancakes, a griddle, if you have one, is recommended over a frying pan. Instructions are given for both methods.
Before you start, make a point of washing your hands and those of your child before you touch the clean utensils and ingredients. This will be a good life skill to cultivate.
Check It Out!
We launched a YouTube channel!
Celebrate Mom on Mother's Day and every day with these fun recipes and ideas to get the kids involved. Click through for more!
Easy Vegetable Pancakes Recipe
Why It Works
- Using a low-gluten flour like whole wheat, rice, or chickpea flour decreases the chances of overworking the dough, which can lead to tough pancakes.
- Using ice water and a cold egg in the liquid portion of the batter further inhibits gluten development.
- Adding a savory fermented bean paste like doubanjiang, gochujang, or miso to the batter gives the pancakes a little personality.
- Frying the pancakes in an ample amount of oil over medium-high heat means the pancakes cook quickly and achieve a crisp exterior without overcooking, which can make the pancakes tough.
What do you do when your child refuses to eat vegetables? Make pancakes.
At least, that's been my solution since about October of 2019, when my now-three-year-old decided, seemingly overnight, that vegetables of any kind were poison.
From what I can tell, many, many parents have a similar challenge, and resort to all kinds of tricks to fool their kids: stuffing chopped up spinach into super-cheesy quesadillas, blending greens into sweet smoothies, etc. My child, however, has turned her nose up at those vegetable delivery systems, refused loaded scrambled eggs, and has even rejected a whole Neapolitan pizza because I, like a ding dong, thought a teaspoon of minced broccoli florets wouldn't be noticeable in the sea of oozy mozzarella and tart tomato sauce.
But since she seems perfectly happy eating the gyoza I make (not exactly this recipe lighter on the pork, way heavier on the vegetables, which include Napa cabbage, carrot, the Japanese chives known as nira, and, if we have them, some chopped stir-fried pea shoot greens), I decided to try throwing those vegetables into a savory pancake. This was partly to get her to eat vegetables, but it was also partly to come up with a dish that I could throw together at a moment's notice, one that would both satisfy her dispiritingly exacting tastes and be palatable to me and my wife, thereby foregoing the need to make two entirely different dinners for a family of three.
While the idea was inspired by pajeon, savory Korean scallion pancakes, it quickly branched off into a different direction, mostly because I initially made a pancake batter with ingredients I had on-hand, and that was all-purpose flour cut with roasted chickpea flour. I added in some things that I thought would make the pancakes taste good in their own right—salt, of course, but also doubanjiang, the Sichuan spicy fermented broad-bean paste, and some minced garlic—then I added ingredients to achieve the specific batter consistency I thought would be best, one that yielded a fluffy, light pancake with crisp edges, yet also one that could stand up to being stuffed to the gills with a whole host of raw and cooked vegetables.
Over many months, I've tried this recipe using a variety of alternative flours—whole wheat, rice, roasted rice (typically used to make string hoppers, or idi appa), chickpea, roasted chickpea—and all of them work well, provided you adjust the amount of ice water used to make the batter. And that ice water is key: Between the low-gluten alternative flours and the ice water, provided the cook takes care to not overmix the batter, the result is a light, not heavy, crumb that has very little chew, an indication that the gluten within the flour mix hasn't been overdeveloped, which would make a tough, heavy, and chewy pancake.
I've come to appreciate how accommodating this recipe is. Aside from your choice of low-gluten alternative flour, you can also use whatever fermented bean paste you have on hand, whether it's miso, doenjang (Korean fermented bean paste commonly used in pajeon batter), or even gochujang, and you can use whatever raw, cooked, or fermented vegetables you have in your fridge. Chopped up kimchi works wonderfully in the batter (add in a few tablespoons of funky, fiery kimchi juice as well), as does stir-fried cabbage, or chopped up sautéed broccoli rabe. The one thing to keep in mind is that some raw vegetables, like cabbage and onions, have a fair amount of water in them, and you'll want to get rid of the excess somehow before folding the veg into the batter. In this recipe, I call for macerating the cabbage with salt as a low-effort way to do that, but you could just as easily cook the cabbage in a little bit of oil and achieve the same effect.
If you wanted to add in some kind of protein, leftover stir-fried meat works well, as does the inclusion of raw shrimp, chopped into smaller, quick-cooking pieces (this recipe can easily accommodate the addition of up to four ounces of chopped raw shrimp in addition to the vegetables listed).
The dipping sauce served alongside is entirely optional it's mostly a holdover from thinking of these like gyoza pancakes. But the savory soy sauce combined with the brightness of rice vinegar and the earthiness of sesame oil gives the pancakes an extra dimension of flavor, and my child really loves dipping foods in sauces, but don't we all, in the end?
15 Recipes for Low Carb Pancakes
I decided to put together a collection of my own pancake recipes and a few from others. All of these delicious pancake recipes are also gluten free. So, take a look around and find one that you like. You&rsquore sure to find a new favorite morning breakfast treat!
1. Coconut Flour Pancakes
If you want a pancake that&rsquos light and fluffy, try these simple coconut flour pancakes. Even the kids will enjoy them!
2. Buttermilk Low Carb Pancakes
Here&rsquos an easy way to get buttermilk pancakes that are keto friendly. They taste so good, your family may not notice the missing carbs and gluten.
3. Almond Flour Pancakes
If you want an easy paleo pancake recipe, these almond flour bases ones are sure to please. They have a slightly nutty flavor too.
4. Egg Fast Pancakes
Pancakes can even be enjoyed while egg fasting! So give these flourless pancakes a try on your next fast.
5. Peanut Butter Low Carb Pancakes
Peanut lovers are sure to enjoy this easy peanut flour recipe. It&rsquos a nice change of taste.
6. Keto Pumpkin Pancakes
You definitely want to serve up these pumpkin pancakes in the fall. It&rsquos a delicious way to enjoy the seasonal flavor for breakfast.
If you haven&rsquot given up gluten, Carbquik is a great substitute for regular flour. But this recipe also has the option for a gluten-free version made with almond flour and coconut flour.
7. Zucchini Pancakes
Most flourless cream cheese pancakes are quite flat, but this version makes a couple changes to make them fluffier.
8. Cream Cheese Keto Pancakes
9. Low Carb Lemon Ricotta Pancakes
For a filling breakfast, try these lemon flavored ricotta pancakes. They are light and fluffing and very satisfying!
10. Paleo Pancakes
These paleo pancakes have options for both low-carb and dairy-free. With the same fluffy texture as regular pancakes, you may not notice the difference!
11. Spinach Feta Pancakes
Spinach and feta are a wonderful flavor combination in these savory pancakes. They make a hearty vegetarian breakfast.
12. Puff Pancake Dutch Baby
If you&rsquove never had a puff pancake or Dutch baby, you need to grab your cast iron skillet and get baking! It&rsquos crispy on the outside and tastes great topped with berries.
13. Low Carb Cinnamon Roll Pancakes
With a few simple keto friendly ingredients and a few minutes, you&rsquoll have heavenly smelling cinnamon roll pancakes ready to enjoy!
14. Flourless Pumpkin Spice Pancakes
Start your day with a tasty flourless pancake with the perfect blend of flavors for a cool fall morning. It&rsquos a recipe that whips up quickly and is packed with protein and fiber.
15. Bananas Foster Pancakes
You&rsquoll love these fluffy banana low carb pancakes topped with a caramelized banana flavored rum sauce. It&rsquos the perfect way to start any day!
Adam and Joanne's Tips
- For the 50-50 blend of flour, use 3/4 cup (90g) buckwheat flour and 3/4 cup (90g) all-purpose flour
- For gluten-free buckwheat pancakes, use 100% certified gluten-free buckwheat flour or use a blend of 50% buckwheat flour to 50% gluten-free flour blend (like Bob’s Red Mill).
- As buckwheat pancake batter sits, it becomes thicker. If it seems too thick, stir in an extra splash of milk to thin it out.
- When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first, this aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the batter to be too thick.
- Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste