Servings: Makes about 10–12 medium pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 300g all-purpose flour (approximately 2 1/2 cups)
- 3 large eggs
- 60g sugar (about 1/4 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 350ml milk (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- Butter or oil for cooking (about 2 tablespoons, or as needed)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, add the all-purpose flour, sugar, baking powder, and salt. Whisk them together thoroughly until the ingredients are evenly distributed. This helps to ensure an even rise and consistency in the pancakes.
Step 2: Prepare the Wet Ingredients
In a separate bowl, crack in the three eggs. Beat them lightly until the yolks and whites are well combined. Add the milk and vanilla extract to the eggs and mix again until the liquid is smooth and uniform in colour.
Step 3: Combine the Wet and Dry Ingredients
Make a well in the centre of the dry ingredients. Pour the wet mixture into the centre and stir gently using a whisk or spoon. Mix until the batter is just combined. It is perfectly fine if there are a few small lumps left; overmixing can make the pancakes tough.
The consistency of the batter should be thick but pourable. If it seems too thick, add a splash of milk to loosen it slightly.
Step 4: Rest the Batter (Optional but Recommended)
Let the batter rest for about 5 to 10 minutes. This allows the flour to hydrate fully and helps the gluten relax, which contributes to fluffier pancakes.
Cooking the Pancakes
Step 5: Preheat Your Pan
Place a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and swirl it around to coat the surface evenly. Allow the pan to heat until the butter begins to foam or until a drop of water sizzles when it hits the surface.
Step 6: Cook the Pancakes
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the pan for each pancake. Leave enough space between each one to allow for spreading.
Let the pancake cook for about 2 to 3 minutes on the first side. You will see bubbles forming on the surface and the edges will begin to look set and slightly dry.
Carefully flip the pancake using a spatula. Cook the second side for another 1 to 2 minutes, or until golden brown and fully cooked through.
Repeat the process with the remaining batter, adding more butter or oil to the pan as needed.
Serving Suggestions
Serve the pancakes hot and fresh off the griddle. You can enjoy them plain or top them with a variety of favourites such as:
- Maple syrup or honey
- Fresh fruit like sliced bananas, berries, or peaches
- A dusting of powdered sugar
- A dollop of whipped cream or yoghurt
- Chocolate chips, nuts, or caramel sauce for a dessert twist
Tips for Success
- Consistent Size: Use a ladle or measuring cup to ensure all pancakes are roughly the same size and cook evenly.
- Heat Control: If the pancakes brown too quickly, lower the heat slightly to allow the insides to cook through without burning the outside.
- Keeping Warm: Place cooked pancakes on a plate in a warm oven (around 100°C or 210°F) to keep them warm while you cook the rest.
- Flavour Twist: Add cinnamon, nutmeg, or citrus zest to the batter for an extra burst of flavour.
Storage
If you have leftover pancakes, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a dry pan, toaster, or microwave.
You can also freeze them by placing sheets of parchment between the pancakes and storing them in a freezer-safe bag for up to 2 months. Reheat straight from frozen in a toaster or oven.