Simple Fluffy Pancakes

This recipe makes simple fluffy pancakes that are so soft and delicious. Make this fluffy pancake recipe and enjoy these pancakes with syrup and fruit for a sweet breakfast or bacon and eggs for a sweet savoury breakfast. 

Pancakes are one of my favourites breakfasts though I eat them anytime of the day. It’s one of those foods that I’m always in the mood for. I always have a batch of these simple pancakes in my fridge so we can have pancakes whenever we fancy them. We reheat them in the microwave and they’re just as good as freshly made. 

What Toppings to Serve with Pancakes? 

These pancakes are so good that you can simply enjoy them with a drizzle of syrup and some butter. For a savoury breakfast, you can serve them with eggs and bacon or sausage. For a sweet breakfast, you can serve them with berries particularly strawberries, blueberries and raspberries. They also go great with some sliced bananas and nutella or caramel sauce. You can even serve them with a berry compote or some jam.

Ingredients for Simple Fluffy Pancakes

Please find the full list of ingredients and quantities in the recipe card at the end of the post. 

• Butter - I use salted butter but use unsalted if you don’t take salt in your diet. 
• Oil - use a flavourless oil such as sunflower oil. A mixture of oil and butter is used to cook these pancakes.
• Flour - I use self-raising flour but you can use plain flour or all-purpose with 1 teaspoon baking powder. 
• Sugar - I use golden caster sugar. You can also use regular caster sugar. 
• Milk - I semi skimmed milk. You can use full fat milk but I find it makes the pancakes more dense than fluffy. 
• Egg - use a medium egg. I buy organic or free range.

How to Make Simple Fluffy Pancakes

1. In a small microwaveable bowl, melt the butter in the microwave at 20 second increments until fully melted. Once melted, take out 1 tablespoon of the butter and add to another bowl with the oil then mix together and set aside. This will be used to cook the pancakes. Also set aside the bowl with the rest of the butter to cool. 

2. Add the flour and sugar to a large bowl, mix and set aside. To another smaller bowl, add the milk and egg then whisk together.  Pour the whisked milk and egg into the dry ingredients and whisk until smooth.  Mix in the main bowl of cooled butter and combine until smooth. Cover the bowl with some cling film and refrigerate for 1 hour.

3. When you’re ready to cook the pancakes. Place a non-stick frying pan on a low to medium heat then add a little of the oil butter mixture that you set aside earlier. Allow to heat until slightly sizzling then take ¼ cup of batter and pour into the pan in a circle shape. Allow to cook for around 3 minutes or until the top of the pancake begins to bubble. Flip the pancake over and cook for another two minutes until both sides are golden brown. If the pancakes are browning too quick then reduce the heat.

4. Remove the pancake and place on a plate then repeat the process until all the batter is used up. If your frying pan is large, you can do two at a time. Grease the pan with the butter oil mixture as required.

Serve with your favourite topping.

Recipe Tips

• This recipes makes approximately 6 - 8 pancakes dependant on the size of the pancakes.

Nutrition

Nutrition based on 1 serving - Calories: 148kcal | Fat: 7.4g | Saturates: 3.5g | Carbs: 17.0g | Sugar: 5.1g | Fibre: 0.5g | Protein: 3.2g | Salt: 0.26g.

Storage

Store leftover pancakes in an airtight container and store in the fridge for up to 3 days. You can also store them on the freezer for up 2 months.

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