Simple, soft, fluffy pancakes, an essential that everyone should know. You’ve been good all week. Go on. You deserve these for brekki tomorrow!
Pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.
But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings!
STANDBY PANCAKE MIX!
Pancakes aren’t complicated to make, even from scratch, but sometimes it’s that much more appealing if there’s a ready made mix in the cupboard, just like the ones you can buy at the store!
Just measure out the dry ingredients and pop them in a ziplock bag, jar or airtight container, then when you want to make fresh pancakes, just add the wet ingredients!
To make a handy shake ‘n pour bottle like pictured below, you’ll need a 1.5L/1.5Qt+ bottle to leave enough headroom for the required liquids + shaking. I mix the wet ingredients in a jug then pour it in then shake away!
There are many pancake recipes in this world, and this one is a fuss free one that you can make with pantry essentials. It’s made with just flour, baking powder (or self raising flour), sugar, milk, eggs and vanilla. No buttermilk, no baking soda / bi carb, no yoghurt. I know you can make “better” ones that are ultra thick, but this is my go-to that I make 99% of the time because it’s simple, I always have the ingredients, it’s soft and fluffy enough for me (too thick gets a bit much, in my opinion).
Some will come out beautifully golden, like you see in the photos above. Some will come out splotchy. It doesn’t matter! See? Can’t even tell what colour these pancakes are…..↓↓↓ – Nagi xx
PS Food styling tip: A very observant reader commented that the maple syrup doesn’t look like maple syrup and he is half right! It is actually maple syrup but I placed it in the freezer to thicken (it doesn’t freeze hard) so it would form nice thick drips down the side of the pancakes and sit on the surface of the top pancake. It’s a food styling trick! If I used normal room temperature maple syrup, it is much thinner so I would not get those drips and it sinks almost instantly into the surface of the pancake. 🙂 I once tried honey but the colour isn’t deep enough, and golden syrup is too dark.
WATCH HOW TO MAKE IT
Simple Fluffy Pancakes recipe video!
Simple, Fluffy Pancakes
- 2 cups / 300g plain / all purpose flour (Note 1)
- 4 tsp baking powder (Note 1)
- 1/4 cup / 55g white sugar (caster / super fine is best but not essential)
- Pinch of salt
- 1 egg
- 1 3/4 cups / 435 ml cups milk (any type, any fat %)
- 1 tsp vanilla extract or essence
- 4 tsp butter , for cooking
- Place flour, baking powder, sugar and salt in a bowl, whisk to combine.
- Add egg, milk and vanilla. Whisk until lump free - no longer than 30 seconds.
- Heat a non stick skillet - use medium heat if you have a strong stove, medium high if you have a weak one. Add a tiny bit of butter (about 1/2 tsp) and swirl to melt. Use paper towel to mostly wipe the butter off (this is the trick to avoid a dodgy 1st pancake).
- Pour 1/4 cup batter into the middle of the fry pan (I use a slightly heaped ice cream scoop with lever, standard is 1/4 cup).
- Swirl pan lightly to spread or use the ice cream scoop edge to spread into 11cm / 4.5" circle (ruler is a must) (joking!).
- When bubbles rise to the surface (see video), flip and cook the other side until golden.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes - depends how good your non stick coating is.
- Serve with toppings of choice!
LIFE OF DOZER
I’m surprised there isn’t a massive drool hanging from his mouth.
Oh wait. I don’t want to gross you out, but after I wrote this post, I almost slipped on a puddle of drool when I was cleaning that area. Ewwwwww!