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A square shot of a stack of six fluffy pancakes on top of a black plate. On top of the stack is two slices of butter and there is syrup being poured from a dark green jug above the pancakes. In the left of the background, there is a black napkin tucked beside the plate, on top of the napkin is a small circular sieve just behind the plate. This is all on a wooden surface with a black background.
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5 from 2 votes

Fluffy Pancakes Recipe

My go-to recipe for fluffy pancakes - perfect for weekend, holiday and sleepover breakfasts or for a quick dinner that the kids will LOVE.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: pancake day, Pancake recipe ideas
Servings: 10 - 12 pancakes
Author Nicky Corbishley

Ingredients

  • 240 g (2 cups) plain flour (all-purpose flour)
  • 1 tbsp baking powder
  • 1 tsp baking soda (bicarbonate of soda)
  • 3 tbsp light brown muscovado sugar
  • 2 medium eggs
  • 1 ½ tsp vanilla extract
  • 1 pinch of salt
  • 300 ml (1 1/4 cups) milk half fat or full fat
  • 2 tsp oil for oiling the pan

To serve:

  • sifted confectioners' sugar
  • pats of butter
  • maple syrup, honey or golden syrup

Instructions

  • Before you start, have a warm serving tray or plate ready in a very low oven, as we're going to be cooking in batches.
  • Place the flour, baking powder, baking soda, sugar, egg, vanilla extract, salt, and milk in a large bowl. Use a balloon whisk to stir until JUST combined.
    Note: You want a thick mixture for fluffy pancakes. It should be just about pourable like the thickness of custard. If it's looking too thick, add an extra splash of milk.
    240 g (2 cups) plain flour (all-purpose flour), 1 tbsp baking powder, 3 tbsp light brown muscovado sugar, 2 medium eggs, 1 1/2 tsp vanilla extract, 1 pinch of salt, 300 ml (1 1/4 cups) milk, 1 tsp baking soda (bicarbonate of soda)
  • Pour half a teaspoon of oil into a large frying pan (skillet) or flat griddle and brush it on with a pastry brush to coat the pan. Heat the pan on a medium heat until hot.
  • We're going to cook two to three pancakes at a time depending on the size of your pan. Use a small ladle or cup measure and scoop up approx. 1/3 cup (approx. 80ml) of batter and pour into the pan. Repeat twice more, so you have 3 pancakes in the pan.
  • Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 1-2 minutes). Cook on the other side for another 1-2 minutes.
  • Remove from the pan and place on the warm tray in the oven.
  • Repeat with the rest of the mixture - oiling the pan each time - until all the pancakes are cooked.
  • Serve the pancakes sprinkled with a little sifted confectioners' sugar, a pat or butter or two per serving and a drizzle of syrup or honey.
    sifted confectioners' sugar, pats of butter, maple syrup, honey or golden syrup

Notes

Topping ideas

  • Chopped strawberries and whipped (or canned squirty) cream
  • Sliced banana with drizzled Nutella and chopped toasted hazelnut
  • Mini marshmallows, fresh raspberries, crushed digestives and chocolate sauce
  • Blueberries and melted white chocolate
  • Warmed peanut butter mixed with honey and drizzled over with chopped nuts and chocolate chips
  • Poached apple or pear pieces in cinnamon, sugar and butter with cream or ice cream
  • Warmed biscoff spread, whipped cream and crushed biscoff biscuits
  • Crispy bacon and golden syrup
  • Crispy chicken strips with hot honey
Nutritional information is per pancake, not including toppings.

Nutrition

Calories: 122kcal | Carbohydrates: 20g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 119mg | Fiber: 1g | Sugar: 5g

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