Soft & Fluffy Pancakes
Give those rubbery old shake-and-bake pancakes the flick!
These Soft and Fluffy Pancakes are quick, easy and made with simple pantry ingredients you already have at home.
Whether it’s a lazy Sunday morning, a special birthday breakfast, brunch with the girls or Pancake Tuesday, there’s always a good reason to make a fresh stack. Serve them warm with maple syrup, Nutella, jam, fresh berries, sliced banana, the options are endless.
They’re soft, fluffy and so easy to make without spending ages in the kitchen. Once you see how simple homemade pancakes are, you’ll never want to use the shake-and-bake mix again!
If your family loves pancakes as much as mine does, you might also enjoy my Mini Dutch Pancakes
or Raspberry and White Chocolate Oven Baked Pancake.
Other Pancake Recipes You Might Enjoy:
Mixed Berry Oven Baked Buttermilk Pancake
Why You’ll Love This Recipe
Soft and fluffy: No flat or rubbery pancakes here!
Simple ingredients: Made with everyday ingredients you already have.
Quick and easy: The batter comes together in just a few minutes.
Perfect for the whole family: Let everyone choose their favourite toppings.
Great for any occasion: Enjoy them for weekend breakfasts, brunch, birthdays or Pancake Tuesday.
Freezer-friendly: Make an extra batch to keep on hand for busy mornings.
Tips for Perfect Fluffy Pancakes
Use lukewarm milk, as cold milk may cause the melted butter to solidify.
Don’t overmix the batter. Mix only until the wet and dry ingredients have just come together.
A few small lumps in your pancake batter are perfectly fine.
Keep the pan over medium heat so the pancakes cook through without becoming too dark.
Wait until bubbles appear and the edges begin to look set before flipping.
Flip each pancake only once and avoid pressing it down with the spatula.
Keep cooked pancakes warm on a covered plate or in a low oven while you finish the batch.
Pancake Topping Ideas
These pancakes are delicious served with:
Maple syrup
Nutella
Jam
Honey
Fresh berries
Sliced banana
Whipped cream
Ice cream
Lemon juice and caster sugar
Yoghurt and fresh fruit
Peanut butter
Chocolate chips or sprinkles
You could also place a few toppings on the table and let everyone create their own pancake stack.
Variations
Blueberry pancakes: Sprinkle a few fresh or frozen blueberries over each pancake before flipping.
Chocolate chip pancakes: Add chocolate chips to the batter or sprinkle them over the pancakes as they cook.
Banana pancakes: Add sliced banana to the top of the batter once it has been poured into the pan.
Cinnamon pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.
Mini pancakes: Use a teaspoon or tablespoon of batter for each pancake to create a fun, bite-sized version for children or brunch platters.
Storage
Allow leftover pancakes to cool completely before placing them in an airtight container. Store them in the refrigerator for up to three days.
Reheat them briefly in the microwave or a warm frying pan before serving.
Can You Freeze Pancakes?
Yes! Place the cooled pancakes in a freezer-safe container or bag, with baking paper between the layers to stop them from sticking together. Freeze for up to three months.
Reheat them from frozen in the toaster or microwave, or allow them to thaw in the refrigerator overnight.
Frequently Asked Questions
Why are my pancakes rubbery?
Pancakes can become rubbery when the batter is overmixed. Gently mix the wet and dry ingredients until they have only just combined.
Why do you add vinegar to the milk?
The vinegar slightly sours the milk and reacts with the bicarbonate of soda. This helps give the pancakes their soft and fluffy texture.
Should pancake batter be completely smooth?
No. A few small lumps are fine. Continuing to whisk until the batter is completely smooth can lead to tougher pancakes.
How do I know when to flip a pancake?
Flip it when bubbles appear on the surface, the edges begin to look set and the underside is golden.
Can I make the batter ahead of time?
These pancakes are best when the batter is cooked soon after mixing because the raising agents begin working straight away. For an easier morning, measure the dry ingredients the night before and mix in the wet ingredients when you’re ready to cook.
Fluffy Pancakes
Ingredients
- 1 ½ cups milk
- 1 teaspoon vinegar
- 2 eggs
- 2 teaspoon vanilla
- 2 ¼ cups SR Flour
- 1 teaspoon bicarbonate of soda
- Pinch salt
- ⅓ cup caster sugar
- 50g unsalted butter, melted
- Extra butter for oiling the pan
Instructions
- Measure the milk into a jug and heat it in the microwave for 20–30 seconds until lukewarm (not cold). Stir in the vinegar and set aside to curdle slightly.
- In a large bowl, sift together the flour and bicarbonate of soda. Add the sugar and salt, stirring to combine.
- To the milk mixture, add the eggs, vanilla, and melted butter. Whisk until smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Be careful not to overmix!
- Heat a frying pan over medium/medium-low heat and lightly grease it with butter. Pour ¼ cup of batter onto the pan for each pancake. Cook for 1–2 minutes, or until bubbles form on the surface. Flip and cook the other side until golden brown. Transfer to a serving plate and continue with the remaining batter, greasing the pan as needed.
Notes
- Serve with your favourite toppings - Nutella, jam, honey, maple syrup, ice cream, or fresh berries or fruit salad. The choice is yours!
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
