Easy Fluffy Pancakes (Quick & Classic)
An incredibly easy pancake recipe for perfectly fluffy, golden pancakes every time! Made with simple ingredients, ideal for quick breakfasts or delicious desserts.
Ingredients
- 3 eggs large
- 1 cup water 250ml
- 2 cups milk full cream
- 1 cup flour
- 1 tsp baking soda
- 1 tbsp cooking oil
- pinch of salt
Instructions
- Break the eggs into a bowl.
- Add a pinch of salt.
- Add the water and milk.
- Use an electric mixer to mix thoroughly.
- Sift in the flour and baking soda little by little while mixing. The consistency of the batter should be like syrup. Add water if too thick. And flour if too thin.
- Heat the pan with very little oil in it. Have an empty cup ready to pour off the excess oil.
- Use a soup ladle to pour the batter into the heated pan. Tilt pan to spread evenly.
- When bubbles appear and the batter appears dry, flip over.
- Bake for about 15 seconds and gently slide out onto a plate.
Video
Notes
- Preventing Lumps: Whisk your dry ingredients thoroughly first. When adding wet to dry, mix just until combined. A few small lumps are okay – overmixing develops gluten and makes pancakes tough.
- Rest the Batter: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the flour to fully hydrate and the gluten to relax.
- Pan Temperature is Key: Use a non-stick pan or well-seasoned cast iron skillet. Preheat it over medium heat (not too high!) until a drop of water sizzles and evaporates quickly. Too hot and they burn; too cool and they're pale and tough.
- Greasing the Pan: Lightly grease the pan between each batch if needed, using butter or oil. Too much grease can lead to flat, crispy edges.
- Knowing When to Flip: Wait for bubbles to appear on the surface of the pancake and for the edges to look set before flipping. The first side should be golden brown.
- Even Cooking: Adjust heat as needed during cooking. The first pancake is often a "test" pancake to get the heat just right.
- Serving Warm: Keep cooked pancakes warm on a plate in a very low oven (around 80°C/175°F) while you finish the batch.
- Flour Types: All-purpose (plain) flour works best for this recipe. You can experiment with a portion of whole wheat flour for a nuttier flavour, but it may yield a slightly denser pancake.
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Add-ins & Variations:
- Stir in chocolate chips, blueberries, banana slices, or sprinkles into the batter just before cooking.
- For a touch of spice, add a pinch of cinnamon or nutmeg to the dry ingredients.
- For savoury pancakes, omit sugar and add chopped herbs, cheese, or corn.
- Leftovers: Cooled leftover pancakes can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freezing: Stack cooled pancakes with parchment paper between each, then wrap tightly in plastic wrap or place in a freezer-safe bag. Freeze for up to 1 month.
- Reheating: Reheat frozen pancakes directly in a toaster, microwave, or a warm oven until heated through.
Nutrition
Calories: 1060kcalCarbohydrates: 119gProtein: 46gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 550mgSodium: 1482mgPotassium: 1048mgFiber: 3gSugar: 24gVitamin A: 1503IUCalcium: 700mgIron: 8mg
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