Ingredients
- 200g plain flour
- 2 tsp baking powder
- 1 tbsp sugar (optional but recommended)
- Pinch of salt
- 2 large eggs
- 300ml milk
- 2 tbsp melted butter (plus extra for cooking)
- Splash of vanilla (optional but elite)
Method
- Mix dry first
Flour, baking powder, sugar, salt. Whisk to get air in = fluffier pancakes. - Add wet ingredients
Crack in eggs, pour in milk, butter, vanilla.
Whisk until just combined. Lumpy batter is good — smooth batter = tough pancakes. - Rest the batter (secret move)
Leave it 10 minutes if you can. This relaxes the gluten and makes them lighter. - Pan heat = medium, not hot
Lightly butter the pan. If it sizzles aggressively, it’s too hot. - Cook gently
- Pour batter (about a ladle per pancake)
- Cook until bubbles form and edges look set (1–2 mins)
- Flip once, cook another 1 min
Do not press them down (this kills fluffiness)
Pancake upgrades
- Extra fluffy: replace 50ml milk with yogurt or buttermilk
- Crispy edges: cook in butter + tiny splash of oil
- Chocolate chip: sprinkle chips after pouring batter
- Blueberry: add berries on top before flipping
Serving ideas
- Butter + maple syrup
- Lemon + sugar
- Greek yogurt + berries + honey
- Bacon + syrup
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