This Easy Pancake Recipe is the kind of recipe that you know you can depend on. Delicious, homemade, soft, fluffy, staple ingredients, simple and reliable method. Make these pancakes in a blender or a bowl, you can find both methods in this post.
This recipe will take you less than a minute in a high powered blender, and a couple more minutes if you are using a bowl and whisk/spoon. Either way, these pancakes are an absolute delight! You can make and cook them immediately or make the batter and rest it in the fridge before cooking.
Why Make These Pancakes?
- easy to make
- every day ingredients
- you can get as creative as you like with the toppings
- light and fluffy
These are the ingredients you will need to make these fluffy pancakes. Same ingredients, two different methods of making this easy pancake recipe.
A few steps to making these pancakes, full recipe card can be found at the bottom of this post.
Step One: Add all the ingredients to the blender, starting with the wet ingredients and half the flour.
I find that not adding the flour all at once, gives the blender a chance to mix all the ingredients into a smooth consistency without any lumps.
Step Two: Add the remaining flour and blend for a couple of seconds to a smooth consistency. These ingredients have been accurately measured so you really shouldn't need to adjust. If necessary, you can add a little more milk and vice versa to adjust the consistency.
Batter below with half the flour added.
Add the remaining flour.
Step Three: The batter is ready to be cooked so you can make the pancakes straight away or you can leave the batter in the fridge for 30 minutes to an hour.
The pancake batter becomes thicker the longer it sits.
Step Four: Cooking the pancakes. You can use a pan, griddle or skillet to cook the pancakes, one of the important factors to successful pancakes is a non-stick surface. Whatever you use, needs to be non-stick.
A three quarter cup measure for the batter gives you perfect size pancakes.
Should you oil the surface of the pan/skillet when making pancakes?
Yes! even if your pan is non-stick. Personally I find oil or butter makes the pancakes too oily and cooking spray gives the best result. The reason you need cooking spray or a brush of butter or oil is not only for the non stick effect, it's also to add a supple texture to the pancakes.
Tip: Leaving the batter in the fridge for anything from 30 minutes to an hour, results in much better pancakes.
How do I know this for sure?
When my children were still really young, there was a time I was making a lot of pancakes! First because everyone loved them, and second because the toppings were so varied and everyone was happy. The demand was there, so I started making the batter in advance to ease the breakfast before school pressure. Each time I left the batter in the fridge, the pancakes would be somehow lighter and more fluffy. I eventually learnt that it was because the gluten in the flour had time to relax hence the better result!
Making Easy Pancakes Without A Blender
It's exactly the same recipe except that you add the ingredients into a bowl and into a measuring jug, then combine everything together.
Why is it necessary to use two different pieces of equipment?
It's not. You can add all the ingredients into one bowl BUT you probably will not get a smooth batter! It's not only a smooth batter, it's the texture that's important in the end result and you don't want to over mix the batter trying to smooth it out!
Pancake Bowl and Whisk Method
- Add the dry ingredients into a bowl.
- Whisk the wet ingredients into a jug.
- Make a well in the center of the dry ingredients.
- Pour the wet ingredients into the dry ingredients and mix together into a batter but probably not as smooth but that's fine, don't over mix!
Below are the results for high powered blender vs bowl and a whisk and both very delicious!
This is where the fun and creativity come in because you can make them extra delicious and appetizing! When the pancakes are done they are a clean canvas ready for the toppings and sometimes the topping can be as simple as butter and maple syrup.
Fresh fruit is always my first choice from raspberries, blueberries, pomegranate, grapes, figs and strawberries. Use a jam or compote to cream them together or even chocolate spread and sprinkle some sugar on top. Or simply ice cream and fresh fruit.
Cinnamon and sugar another classic way to eat or serve pancakes.
Lemon A light lemon and sugar sprinkle another way that I love to eat pancakes!
Bacon This is probably the best way to eat pancakes fresh fruit, bacon and maple syrup.
More Breakfast/Brunch Recipes
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- 1 cup flour
- ½ teaspoon Salt
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla essence
- 1 egg
- 1 ¾ cups milk
- 2 teaspoons Buttermilk
- Add all the ingredients starting with the milk, egg, vanilla, buttermilk followed by the dry ingredients using half the flour.
- Blend till combined and add the remaining flour. Blend to a smooth pancake batter consistency, a couple seconds in a high powered blender.
Bowl And Spoon Method
- Flour, sugar, baking powder and salt into a bowl. Mix to combine.
- In a measuring jug, beat the egg and add the milk, vanilla, buttermilk and half the milk. Whisk together.
- Pour in the remaining milk gradually as you fold and combine all the ingredients into a smooth pancake batter.
For Both Methods
- Heat a non stick pan on medium to high heat.
- Give the pan a thin layer of fat with either butter or a cooking spray.
- Using a ¼ cup measurement, scoop the batter and drop into the pan.
- When the bubbles appear and the sides are set it's time to flip.
- Cook the opposite side until done. About a minute depending on the thickness.
- Serve with your favorite toppings.