How to make perfect fluffy pancakes

How to make perfect fluffy pancakes

Happy Pancake Day! Today is the day our pancake-loving hearts have all been waiting for; Shrove Tuesday has finally arrived and it’s time to tuck into a plate of perfect fluffy pancakes.

First let’s take a look at our recipe.

pancakesPancakes (makes about 9 pancakes)


  • 1 egg
  • 130g self-raising flour
  • 180 ml milk
  • 2 tbsp oil
  • 1 tbsp sugar
  • ½ tsp salt

If you don’t have self-raising flour, use plain flour and add 3 tsp of baking powder.


1. Beat egg until fluffy, then beat in remaining ingredients until smooth. Use a whisk for this so you don’t get any lumps, or a hand blender. If you like your pancakes thinner (crepe-style not American-style) then add an additional 60ml milk.

2. Next, test your pan to make sure it’s hot enough. Sprinkle a few drops of water on the surface. If bubbles skitter around, then it’s just right.

3. Use a ladle to spoon out around 3 tbsp of batter onto the frying pan. Once that side of your pancake is covered in bubble marks, flip it over and cook the other side until both are golden brown.


Want something a little fancier? While there’s nothing wrong with classic pancakes smothered in butter and maple syrup, sometimes we like something a little special.

For banana pancakes: beat in 1 medium banana, cut into 1 cm pieces, plus a dash of ground nutmeg and a generous dash of cinnamon.

For blueberry pancakes: stir in a large handful of fresh or frozen blueberries (thawed and well-drained) and 1 tsp vanilla.

For peach pancakes: beat in ¼ tsp ground cinnamon and stir in 1 medium peach, peeled and cut into small cubes.

For cheese pancakes: skip the sugar in the recipe and add a large handful of shredded Swiss or Cheddar cheese.

For ham pancakes: leave out the sugar and still in a large handful of fully cooked ham, like the kind you use for making sandwiches.

Now, all you’ll need to do is decide what to put on top! Maple syrup, jams, yoghurt, whipped cream are our favourite sweet toppings… and Nutella if you’re feeling cheeky.

For something savoury, butter with some bacon on the side would do just fine, or some cream cheese spread.


Tips & Tricks

What’s the key to making the perfect pancakes? Well, two things actually: a whisk and a perfectly hot pan. It’s really important to get all your lumps out of your batter when making pancakes. Use a sieve to sift your ingredients, especially the flour.

The other secret to perfectly fluffy pancakes: the right pan at the right temperature. Growing up we had a griddle, which we only used on Sundays for making pancakes. A frying pan works just as well; just make sure you butter it between batches. Keep an eye on those bubbles popping on the surface so you know just when to flip them.

Good luck!

Katie spent lots of afternoons as a kid learning to bake with her Dad. From tarts to pies, cookies and cakes… Her passion for baking brought her to Cookie Crumbles where she shares her passion with kids at workshops.

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