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Skip the supermarket pancake mix and try my easy and delicious pancake recipe instead! These EASY Fluffy Pancakes are not only quick and simple, but you’ll also get perfect, thick and fluffy pancakes every time. These pancakes make a delicious breakfast or snack, and they freeze well too! Whether you’re serving them immediately or saving them for another day, these fluffy pancakes are sure to be a hit with everyone. Add your favourite pancake toppings and enjoy.

Easy Fluffy Pancakes Recipe

Can EASY Fluffy Pancakes be made ahead of time?

Cooked pancakes can be refrigerated for up to 3 days in an airtight container or frozen for up to 2 months. Thaw completely overnight in the fridge. Reheat in the microwave or eat cold.

Are EASY Fluffy Pancakes suitable for leftovers?

Yes, cooked pancakes can be refrigerated for up to 3 days in an airtight container and frozen for up to 2 months.

Easy Fluffy Pancakes Recipe

EASY Fluffy Pancakes

Author: Nicole
5 from 6 votes
“Wow, these are amazing! So easy to make and so fluffy.”
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There's no need to resort to supermarket pancake mix when you can make these EASY Fluffy Pancakes in just 15 minutes. The recipe is foolproof and results in small, thick pancakes with a beautiful fluffy texture. Great for breakfast, brunch or a snack, the pancakes are also freezer-friendly. Drizzle them with maple syrup or your favourite toppings.
Prep 5 minutes
Cook 10 minutes
Total 15 minutes
Servings: 4 servings

Ingredients

  • 150 g (1 cup) self-raising flour
  • ½ tsp baking powder
  • 250 ml (1 cup) full-cream (whole) milk
  • 1 egg
  • 2 tbsp unsalted butter, melted (I melt it in 20-second bursts in the microwave)
  • 2 tsp natural vanilla extract
  • 1 tsp olive oil or olive oil spray

Instructions

  • Add the self-raising flour and baking powder to a large bowl (if you want to add sugar, see note 1).
  • In a separate bowl, whisk the milk and egg. Add the butter and vanilla extract. The butter may go a little lumpy in the mixture as it cools, but that’s okay.
  • Add the wet ingredients to the flour and whisk until combined.
  • Preheat a non-stick frying pan over medium–low heat. (The lower heat stops the pancakes from browning too quickly on the outside.) Add a drizzle of olive oil to the pan if it needs it.
  • Use an ice-cream scoop to dollop the mixture into the pan. The pancakes will need to cook for 1–2 minutes per side. Place a lid on the pan halfway through cooking to help the pancakes cook through.
  • Serve immediately with your favourite toppings. This recipe will make 8 pancakes.

Nutrition information

Nutrition Facts
EASY Fluffy Pancakes
Amount per Serving
Calories
273
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
69
mg
23
%
Sodium
 
156
mg
7
%
Potassium
 
155
mg
4
%
Carbohydrates
 
31
g
10
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
401
IU
8
%
Calcium
 
123
mg
12
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – This recipe does not include sugar. The pancakes are sweetened with toppings. Add ¼ cup (55 g) of caster (superfine) sugar to your dry mix for a sweet batter.

MAKE AHEAD

Refrigerate cooked pancakes for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely overnight in the fridge. Reheat in the microwave or eat cold. 

LEFTOVERS

Refrigerate cooked pancakes for up to 3 days in an airtight container. Reheat in the microwave or eat cold.  Freeze the pancakes in an airtight container or sandwich bag, for 2–3 months with baking (parchment) paper between the layers to stop them sticking together.

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Course Breakfast, brunch, easy pancakes, pancakes, Snack
Cuisine American