Easy fluffy American-style pancakes. This is my go-to recipe that I use all the time. Perfect for weekend breakfasts, holiday breakfasts, sleepover breakfasts or even for a quick dinner that the kids will LOVE. Change them up with different toppings – I’ve added a nice big list of topping ideas in the recipe card.
As much as I would love cosy morning breakfasts around the table every day, the fact that my kids are both teenagers now means the only way I get more than a grunt is by bribing them with pancakes or cinnamon rolls.
That perfectly fluffy interior really absorbs the flavour of whatever topping you choose! You could even go an entirely different direction and go with savoury toppings like these Dinner Pancakes with Chilli Butter or this sweet-savoury hybrid of taco pancakes, the sky is the limit!
📋 Ingredients
Milk – You can use half-fat or full-fat.
Oil – Use a neutral oil like vegetable, sunflower or avocado.
Toppings – There are so many topping combinations to choose from, see the serving suggestions below for some ideas.
How to make pancakes
***Full recipe with detailed steps in the recipe card at the end of this post***
- Make sure you have a warm oven with a tray or plate in it to keep the pancakes warm.
- Mix all the pancake ingredients together in a bowl and whisk until combined, meanwhile, heat a large pan and brush on a little oil (oil is better then butter in this case, as the butter can burn with multiple rounds of pancakes).
- Use a ladle to scoop the batter into the pan in little rounds. Once the top of the pancake starts to form bubbles that burst, then you can flip it over and cook for another 1 -2 minutes.
- Continue until all the batter is used, placing the cooked pancakes in the oven to keep them warm until they’re all ready.
- Serve with your choice of toppings!
Pro Tip
Make extra, then refrigerate or freeze between pieces of baking parchment. They heat up brilliantly in the toaster for a quick breakfast another day.
Something we like to do as a family is have all of our toppings laid out like a buffet table so we can create our own combinations!
My personal favourite is Nutella, banana and chopped nuts (and a little bit of syrup too).
Pin this now to find it later
🍽️ What to serve it with
There’s an endless amount of topping combinations for pancakes. Here are some of our favourites:
- 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
So many different ways to serve them! I LOVE golden syrup with fresh berries and cream. Golden syrup is thicker than maple syrup or honey and it doesn’t disappear into the pancakes like maple syrup does.
🍲 More fantastic breakfast treats
? Frequently Asked Questions
Pancakes are best served fresh, especially when you’re making a big batch of them.
However! They still taste really good reheated in the toaster for an individual breakfast. I always save a few for the freezer.
– Make the pancakes, cool and place in between small pieces of baking parchment (to stop them sticking together).
– Place them in an airtight bag or container in the refrigerator (for up to 2 days) or the freezer.
– Remove the parchment paper and reheat in the toaster straight from the fridge or freezer.
You can increase or decrease this recipe in any way you would like, as long as you stick to the same ingredient ratios. If you increase the recipe, you may have to work in more batches.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
-
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
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.
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 | Potassium: 184mg | Fiber: 1g | Sugar: 5g | Vitamin A: 90IU | Calcium: 91mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.