For me, the perfect pancake is fluffy, has even golden colouring on the outside, and is loaded with maple syrup and in-season fruit. I’ve made countless pancakes over the years, from ricotta-style ones to blueberry-loaded ones, even some choc chip for a morning treat! This traditional pancakes recipe is the perfect base for making any kind of breakfast you like!
What goes in traditional pancakes
- Self-raising flour
- Baking powder
- Sugar
- Egg
- Buttermilk
- Butter
No bi-carb soda or even any vanilla extract needed! These traditional pancakes will turn out fluffy and gorgeous every time!
Using oil vs butter in the pan
I prefer using butter to cook my pancakes; however, it does come with a catch! Butter burns when it’s at a higher heat for an extended period of time, so I wipe the pan clean after every second batch of pancakes and add fresh butter. Otherwise, the residual butter will start to burn and start making your lovely pancakes taste bitter on the outside.
Tips for making the most fluffy pancakes
- Keep your eye on the heat: Pans and stovetops all vary with heat and heat retention; you may need to tweak the heat a few times during cooking. Heavier frying pans retain more heat – you might need to turn your heat down to avoid over-browning. Lighter, cheaper pans are the opposite, and may need a higher temp to get that nice golden exterior.
- Watch for bubbles! You’ll know when the pancake is ready to flip when you start seeing bubbles appear on the top of the pancake. When you spot these, gently ease your spatula under the pancake and flip it over.
- Get even pancakes every time with a batter dispenser: Measuring cups ensure your pancakes are all a similar size, but they can be a bit messy. A batter dispenser is a great addition to your kitchen! Simply transfer your batter into the jug and then pull the handle over the frying pan for precise pancakes. These batter dispensers are also really great for muffins and cupcakes to ease the mess of trying to get batter into individual pans.
Here are some batter dispenser options I love:
The best pancake toppings
The versatility of pancakes is what makes them so great. I love that you can create one batter and then make lots of different flavours. Sometimes I’ll divide the plain batter into thirds, add berries into one, choc chips into another and swirl Biscoff spread through one too. Here’s a list of other toppings that are ideal for pancakes:
- Butter and maple syrup – an American classic!
- Other sweet syrups – honey, golden syrup or even chocolate syrup- work wonders on top of pancakes.
- Citrus and sugar – whether you love lemon and sugar, or prefer a dash of orange zest in your pancake batter, you can’t go wrong with a little bit of added citrus.
- Berries and cream – strawberries, blueberries, raspberries and even blackberries are the perfect pair with fresh homemade cream.
- Jams and curds – think lemon curd, blueberry sauce or even a simple raspberry jam to make it extra sweet.
- Savoury toppings – yes, bacon does work on pancakes, especially when you add maple syrup. Nuts like peanuts, cashews and walnuts also add a delicious savoury balance to all the sweetness.
- Ice cream – this one is always a winner.
Ingredients
Method
Sift flour and baking powder into a large bowl. Stir in sugar. Whisk buttermilk and eggs in a large jug until smooth. Add to flour mixture. Whisk until smooth. Whisk in melted butter. Set aside for 10 minutes.
Grease a large, non-stick frying pan with a little extra melted butter on medium heat. Spoon about 1/4 cup batter into pan. Repeat to make another two pancakes.
Cook 2 minutes, or until bubbles begin to appear on the surface. Turn over. Cook for a further 2 minutes, or until lightly browned. Remove. Cover lightly with foil to keep warm.
Wipe pan clean using absorbent kitchen paper. Repeat process to make 12 pancakes in total.
To serve, stack pancakes on plates. Drizzle with maple syrup or honey. Top with yoghurt and serve with berries, figs, and pumpkin seeds.
For the fluffiest pancakes possible, there is one rule you must follow: don’t overmix the batter. Over-mixing means the raising agent cannot aerate properly, which makes your batter tough. The result will be flatter, dense pancakes.
Leaving your batter in the fridge for 30 minutes before cooking will also allow for the flour particles to expand properly, which can add height and fluff to your stack.Â
You can of course add ingredients to this pancake recipe! Our favourite additions to make your stack that extra bit special are: chocolate chips, blueberries, sprinkles, banana, Nutella or chocolate sauce.
Your pancake will actually tell when it’s ready to be flipped. The best time to flip is when small bubbles have formed on the top and edges of your pancake. This will usually take about two to three minutes.
The best way to freeze cooked pancakes is to allow them to cool completely first. Arrange them in a single layer on a baking sheet and pop in the freezer overnight to be used at breakfast tomorrow.Â
You can also freeze pancake batter. Ladle it into the right portion size in freezer bags and wrap the bags in foil. You can freeze your batter for up to a month. Thaw your batter in the fridge overnight to have fluffy pancakes for breakfast the next morning!
