Homemade Pancake Recipe

Let’s Talk Pancakes (& Why They’re Kind of Magic)

Oh, pancakes. Is it just me, or does the smell of pancakes on a lazy morning instantly make everything feel okay—even if you burnt the first batch (which I do almost every time; guess my coffee hasn’t kicked in yet)? I remember as a kid thinking pancakes were pure wizardry. My dad would whip them up ridiculously fast and always manage to flip them in some sort of circus fashion that, to be honest, I’ve never totally mastered. Anyway, I’ve been making these since I moved out, and they’ve seen me through rainy Sundays, friends in pajamas on the sofa, and that one spectacular pancake-tower birthday breakfast that should really have been a cake.

Why You’ll Absolutely Love This (Or: Why I’m Obsessed)

I make these pancakes whenever I need an easy win. Like, when someone stays over unexpectedly (you know who you are) or my niece insists pancakes are the only proper holiday breakfast. There’s just something about that first warm, fluffy bite straight from the pan—it almost makes up for the fact that the kitchen looks like a flour bomb went off. My family has been known to hover around the stove, forks in hand, waiting for the next one to land. (Don’t worry if you get a bit of grumpiness from the waiters, it’s par for the course.) And honestly, if you have a griddle, it’s easier (but a regular pan does the trick).

Here’s What You’ll Need – And Some Handy Swaps

• 1 cup (130g) all-purpose flour (sometimes I use half whole wheat if we’ve run out, but it’s a bit denser—actually not bad with loads of syrup!)
• 2 tbsp white sugar (or brown sugar in a pinch, adds a hint of caramel)
• 2 tsp baking powder (not baking soda—yep, learned that one the hard way)
• 1/4 tsp salt (my gran swore by Maldon, but regular table salt is fine honestly)
• 1 cup (240ml) milk—any kind works, including oat or almond if that’s your jam
• 1 large egg (fun fact: don’t bother separating whites unless you’re getting very fancy)
• 2 tbsp melted butter (I almost always substitute oil when I run out of butter—coconut oil makes them taste a bit exotic, no complaints)
• Optional: 1 tsp vanilla extract, handful of blueberries, sliced bananas, or a sprinkle of cinnamon (I never measure the cinnamon—just go by vibe)

How I Make These (Followed by the Bits I Don’t Always Follow)

1. Mix all your dry stuff: flour, sugar, baking powder, salt—in a bowl that’s big enough for a little enthusiastic whisking (I’ve accidentally worn flour as a shirt more than once).
2. In another jug or bowl, beat the egg into the milk and add in your melted butter. I sometimes forget the order, it doesn’t really matter as long as you get it reasonably mixed. Add your vanilla here if you’re feeling it.
3. Pour the wet into the dry. Now here’s a thing—just stir until combined. Lumps are fine. Overworking makes pancakes tough (ask me how I know). I usually stop just before it feels fully mixed, then give it a couple lazy turns after.
4. Let it rest for 5 minutes. Or don’t. To be fair, I skip this when I’m hangry and it still comes out tasty, just slightly less puffy.
5. Heat a nonstick skillet or griddle over medium heat; a dab of butter or oil is nice but not compulsory if your pan’s good. Ladle about 1/4 cup batter per pancake (ish—eyeballing is a national sport in my kitchen).
6. Wait until you see bubbles on top and the edges look… non-shiny? (technical term). Flip! If it’s pale, give it another minute; if it flops, well, first pancake is a sacrifice to the breakfast gods anyway.
7. Cook the other side for another minute or so. This is where I usually sneak a taste, burning my tongue 1 out of 3 times.
8. Pop them on a warm plate (or straight into hands—speed is key if there are hungry people lurking). Repeat with the rest of the batter.

Notes from a Pancake Fiend

• If you’re doubling the recipe, use a bigger bowl than you think—or you’ll end up doing some tricky whisk acrobatics. Been there.
• Pancake edges getting too crispy? Turn the heat down a bit; my stove is a drama queen and needs babysitting.
• Batter too thick? Splash in a little more milk. Too thin? Bit more flour. This is not rocket science, thank goodness!

Tinkering & Mishaps: My Pancake Experiments

• Blueberry pancakes: just chuck a handful of berries into the batter. Don’t overthink it; yes, they sometimes burst and stain your spatula—adds character.
• Chocolate chip: not my favourite actually (shocking, I know!), but the kids go wild for them.
• Trying to make these gluten-free with random flour blends was a disaster once. If you want gluten-free, try Sally’s Baking Addiction recipe—she knows her stuff.
• Oh, and once I used yogurt instead of milk (was low on supplies)—it made the pancakes tangier, which I sort of liked. Probably not for everyone.

Do You Need Fancy Gear?

If you have a griddle—great, it fits more, and flipping is easier (unless you have spatial awareness like me and drop one every time). But a regular frying pan, preferably not the one with a dodgy handle, works too. I’ve even made these campfire style on a dodgy skillet when we had a power cut. Just goes to prove, pancakes are for everyone, fancy gear or no.

How Long Do These Actually Last?

If you’re somehow not eating them all at once, leftovers will keep in the fridge for 1-2 days in a lidded container (though honestly, in my house, it never lasts more than a day!). You can freeze them with parchment between layers and pop ‘em in the toaster the next morning—kind of a game-changer for busy weekdays.

Want to Know How I Serve ‘Em?

Just a stack, generous drizzle of maple syrup (the real stuff, if you have it—one time I mixed in honey and got no complaints). Some weekends I add a pile of sliced strawberries, or you know what’s underrated? Lemon juice and a sprinkle of sugar, classic British style (thanks, Auntie Jean). My niece prefers peanut butter and banana — kids these days have good taste.

Lessons from the Trenches: Pro Pancake Tips

• I once tried to rush heating the pan—it wasn’t hot enough and the pancakes were, let’s just say, a bit sad. Wait till your pan feels hot before you start.
• Don’t overmix! Seriously, once I beat the batter smooth and they had the texture of old bread—never again.
• Use a ladle for portioning or just pour carefully (I always overfill and end up with monster pancakes… not the worst).

FAQ – Real Questions (and Some I Wish I’d Asked Sooner)

• Can I use self-raising flour? Sure, just skip the baking powder and maybe add a pinch less salt. Might turn out a tiny bit softer but honestly, tasty either way.
• How do I keep pancakes warm? Oven at 90°C/200°F with a clean tea towel over the plate works. But, everyone’s always too eager in my house, so they rarely get cold.
• What if they’re not fluffy? Old baking powder can be the culprit. Or I’ve found if you stir too much—trust me, just leave some lumps.
• Can I make the batter ahead? I’ve mixed it the night before. It’s denser in the morning—maybe add a splash of milk to wake it up. Or just make fresh, it’s honestly faster than scrolling TikTok for breakfast ideas.
• Best toppings? Depends. I’m classic—maple syrup and butter. But Nutella, sliced bananas, or for a wild twist, a scoop of vanilla ice cream (don’t judge until you try) are all good too. Inspiration comes form everywhere, right?
• Any must-have pancake tools? Maybe a fish slice (spatula), but your standard kitchen flipper is fine. No need to faff about buying one specially.

By the way, if you want ideas for savory toppings, BBC Good Food has some crackers. And for more crazy pancake lore, there’s an actual Wikipedia entry—though it’s a rabbit hole, fair warning!

Anyway, that’s my pancake spiel! Hope you try it and, if you do, let me know how it goes—bonus points if you manage a triple flip without making a mess, which I’ve decided is actually impossible.