Making Delicious Pancakes should be fun, easy and a favourite among the whole family.
Start your morning with a stack of light, fluffy, and irresistibly delicious pancakes made from simple ingredients you already have at home. This easy pancake recipe is perfect for beginners and experienced cooks alike, delivering consistent results every time. Whether you’re preparing a quick weekday breakfast or a leisurely weekend brunch, these classic homemade pancakes come together in minutes and can be customized with your favorite toppings—from fresh fruit and maple syrup to chocolate chips and whipped cream. If you’re searching for the best pancake recipe that’s reliable, versatile, and family-approved, you’ve just found it. Let’s get cooking!
How to make pancakes from scratch:
Servings: about 8–12 pancakes (depending on size)
Prep time: 10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes
Ingredients
- 100 g plain flour
- 1 large egg (or 2 small eggs)
- 300 ml milk (semi-skimmed or full fat)
- 1 tbsp sunflower or vegetable oil (plus extra for frying)
- A pinch of salt
Optional (for serving):
- Lemon wedges and caster sugar — for a traditional sweet finish.
- Other toppings of your choice: syrup, fruit, chocolate, jam, etc
Directions
- Make the batter — In a mixing bowl, combine the flour and a pinch of salt. Crack in the egg, add a little of the milk and the oil. Whisk together, gradually incorporating all the flour. Once smooth, whisk in the rest of the milk until the batter is the consistency of single cream.
- (Optional) Rest the batter — If you have time, leave the batter to rest for about 30 minutes before cooking. This helps make smoother pancakes.
- Heat the pan — Warm a non-stick frying pan over medium heat. Lightly grease it with oil or a little butter.
- Cook the pancakes — Pour in a ladleful of batter, tilting the pan so the mixture spreads thinly and evenly. Cook for about 1 minute, or until the underside is lightly golden. Then flip and cook the other side for another 1 minute until golden and cooked through.
- Serve warm — Stack them on a plate and serve with lemon and sugar, or your favourite toppings (fruit, syrup, jam, chocolate, etc.).
- Optional: freeze for later — Once cooled, you can layer pancakes between sheets of parchment paper, wrap in cling film, and freeze for up to 2 months. Great for quick breakfasts later.
Commonly Asked Questions
Why are my pancakes too thin?
The batter being too runny is the most common cause. If there’s too much milk (or any liquid) compared to flour, the batter won’t hold structure, and the pancakes spread out too much in the pan. Fix: Add a little more flour, 1 tablespoon at a time, until the batter reaches a pourable but slightly thick consistency.
Why are my pancakes not thick like American style pancakes?
Classic American pancakes rely on baking powder for lift. If there’s too little, or if your baking powder is old, the pancakes won’t rise and will look thin and flat. Follow our American Style pancake recipe to achieve the perfect fluffly conistency.
Why are my pancakes not fluffy?
Whisking too much develops gluten in the flour, resulting in a dense, flat batter with less rise. Fix: Mix only until the dry ingredients are just incorporated—lumps are normal.