I like pancakes that are soft in the middle with a little colour around the edges. This recipe makes about eight medium ones and doesn’t need any unusual ingredients.
The batter comes together quickly. The only thing worth watching is the mixing. Once the flour has disappeared, stop. Too much stirring is an easy way to end up with chewy pancakes.
Ingredients
• 200 g plain flour
• 2 tablespoons caster sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 300 ml milk
• 2 tablespoons melted butter, plus a little for the pan
• 1 teaspoon vanilla extract, optional
I usually use butter rather than oil. It gives the pancakes a better flavour, especially when a little of it browns in the pan.
Whole milk gives a slightly richer result. Semi skimmed milk is fine too.
Melt the butter and let it cool for a few minutes before adding it to the mixture.
How To Make The Pancakes
1. Mix The Dry Ingredients
Add the flour, sugar, baking powder and salt to a large bowl.
Whisk them together briefly.
That’s all. You just want the ingredients mixed through the flour.
2. Add The Wet Ingredients
In another bowl or jug, whisk the egg, milk, melted butter and vanilla.
Pour the mixture into the flour.
Stir until the dry flour has gone. The batter doesn’t have to be smooth. A few small lumps are nothing to worry about.
I used to keep stirring until it looked completely smooth. The pancakes weren’t any better for it. In fact, they were usually tougher.
The batter should be thick and should fall slowly from a spoon.
Too thick? Add a tablespoon of milk.
Looking a little thin? Leave it alone for a few minutes first. The flour will soak up some of the liquid.
3. Rest The Batter
Leave the batter for five minutes.
This gives the flour a chance to absorb the milk. It’s also a handy five minutes to get the pan warm and put the syrup on the table.
I wouldn’t make the finished batter the night before. Mix it on the day you’re cooking.
If breakfast is for several people, measure the dry ingredients ahead of time and keep the wet ingredients separate.
4. Heat The Pan
A non stick frying pan is easiest. A flat griddle works too.
Put it over medium heat and let it warm up.
Add a small knob of butter. When it melts, spread it around the pan and wipe away most of it with kitchen paper.
You only need a thin coating.
Drop a tiny bit of batter into the pan to check the heat. A gentle sizzle is about right.
If it turns brown straight away, lower the heat. Nothing much happening? Give the pan another minute.
5. Cook The Pancakes
Pour about 60 ml of batter into the pan.
Let it spread naturally. I don’t bother trying to make every pancake perfectly round anymore. It makes no difference once the syrup goes on.
After a couple of minutes, bubbles will appear on the surface. When some of them stay open and the edges look set, check the middle.
The wet shine should have mostly gone.
Slide a thin spatula underneath and flip the pancake.
The second side usually takes about a minute. It should be golden and the middle should feel soft when pressed lightly.
Transfer it to a plate and continue with the rest.
Add more butter when the pan needs it. You don’t need to butter the pan before every pancake.
For a batch of eight, keep the cooked pancakes warm with baking paper between them. Don’t wrap them tightly. The trapped steam makes the edges soft.
When Should You Flip A Pancake?
The bubbles are the easiest thing to watch.
When they stay open and the edges look set, the pancake is getting close. The middle shouldn’t look wet anymore.
That’s when I normally turn it.
If the underside is already very brown, the pan is running too hot. If the pancake is still pale after several minutes, it may need a little more heat.
The first pancake is usually the one I use to figure this out. It doesn’t always look great, but it tells you what to change.
After flipping, leave it alone. One turn is enough.
Why Are My Pancakes Flat?
The baking powder is worth checking first, particularly if the packet has been open for a long time.
Mixing can also be the problem. Pancake batter doesn’t need to be beaten until smooth. Once the flour is mixed in, stop.
I’ve had flatter pancakes after overmixing, even though the batter looked perfect in the bowl.
The pan can affect them too. A cold pan lets the batter spread before it starts cooking. A very hot pan browns the outside quickly and can leave the centre undercooked.
Medium heat is a good starting point.
How Do You Get Fluffy Pancakes?
Fresh baking powder helps, and the batter should be fairly thick.
It should fall slowly from the spoon rather than pour like milk.
For a lighter pancake, separate the egg. Add the yolk with the milk and butter. Whisk the egg white until softly foamy, then fold it into the batter.
I’ve done this when I had time on a weekend. The pancakes were lighter, but I also had another bowl sitting in the sink.
Most mornings, I don’t bother.
Don’t add extra baking powder to compensate. Too much can give the pancakes a bitter taste and a weak centre.
Pancake Topping Ideas
Butter and syrup are hard to beat, but pancakes work with plenty of other things. I usually add fresh fruit when I want something lighter, and prickly pear can be an interesting choice if you’re looking beyond the usual berries and bananas.
Try:
• Banana with tahini and honey
• Greek yoghurt, berries and crushed pistachios
• Butter, date syrup and toasted walnuts
• Warm apples with cinnamon
• Strawberries and lightly sweetened cream
• Fried eggs, avocado and chilli flakes
For a UAE inspired version, add a small pinch of ground cardamom to the flour and serve with date syrup.
A small pinch really is enough. I once added too much and the cardamom completely took over the batch.
Add the toppings just before eating. Syrup left on the pancakes for too long will soak in and soften them.
If you’re using blueberries as one of those toppings, I usually add them just before serving rather than cooking them into the pancakes. They’re also an easy fruit to have around when making breakfast for the family, especially if you have a dog that tends to investigate whatever is being prepared in the kitchen.
Can You Make Pancakes Without Eggs?
Yes.
Replace the egg with two tablespoons of plain yoghurt, or use one tablespoon of oil mixed with one tablespoon of water.
The pancakes will be slightly less rich but should still hold together.
For dairy free pancakes, use an unsweetened plant based drink and oil instead of butter.
Soy and oat drinks tend to work better here than very thin rice drinks.
Make the pancakes smaller than usual. They’re easier to turn and less likely to break.
Storing And Reheating Pancakes
Let leftover pancakes cool completely.
Put baking paper between them and store them in a covered container in the fridge. Eat them within two days.
The toaster is my favourite way to warm them up. The edges get a little colour again while the middle stays soft.
A dry frying pan works too. The microwave is quicker, but the pancakes will be softer.
For a larger batch, use a low oven and cover them loosely.
To freeze them, put baking paper between the pancakes and freeze them flat. Once they’re firm, transfer them to a freezer bag.
They can go straight from the freezer into the toaster or frying pan.
Pancake Recipe FAQs
Why Are My Pancakes Rubbery?
Too much mixing is a common reason. Leaving them over low heat for too long can cause the same problem.
Mix only until the flour disappears and cook them over medium heat.
Should Pancake Batter Rest Before Cooking?
Five minutes is helpful, but you can cook it straight away.
The short rest gives the flour time to absorb some of the milk.
I wouldn’t leave the mixed batter sitting for hours. Make it and cook it the same day.
Can I Make The Batter Ahead Of Time?
Prepare the dry and wet ingredients separately. Mix them shortly before cooking.
If the batter is already mixed, use it the same day.
What Is The Best Pan For Pancakes?
A good non stick frying pan is the easiest option. A heavy based pan is good too because it holds heat well. Very thin pans can have hot spots, which makes it harder to get an even colour.
Why Does The First Pancake Look Wrong?
Usually, it’s the heat. It can also be too much butter or batter that’s slightly too thin. Make the adjustment and cook the next one. There’s no need to throw the first pancake away.
Final Kitchen Notes
I wouldn’t overthink these. Get the batter mixed, give it five minutes, warm the pan and cook. The first pancake will tell you if the heat needs changing. After that, the process gets much easier.
Serve them while they’re warm. Add butter, syrup, fruit, yoghurt or whatever happens to be in the kitchen. And if one comes out oddly shaped, that’s fine. It still tastes like a pancake.
FAQs
What makes pancakes soft and fluffy?
Fresh baking powder, thick batter, gentle mixing, and medium heat help create soft, fluffy pancakes. Overmixing develops gluten, making pancakes chewy, dense, or rubbery.
How long should pancake batter rest?
Let pancake batter rest for about five minutes before cooking. This allows the flour to absorb milk and gives the batter a better consistency for soft pancakes.
Why are my pancakes flat instead of fluffy?
Flat pancakes can result from old baking powder, thin batter, overmixing, or incorrect heat. Use fresh baking powder, avoid excessive stirring, and cook over medium heat.
How do you know when pancakes are ready to flip?
Flip pancakes when bubbles appear and stay open, the edges look set, and the wet shine on the surface has mostly disappeared. Cook the second side briefly.
Can you make pancakes without eggs?
Yes, replace the egg with two tablespoons of plain yoghurt or a mixture of oil and water. Make smaller pancakes because egg free batter can be more delicate.
