How to Make Fluffy Pancakes From Scratch (Easy Recipe)

Homemade pancakes are quicker than you think and taste far better than any boxed mix. With a few simple rules, they come out tall and fluffy every time.

Ingredients (makes about 8)

• 1 cup (125 g) plain flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (240 ml) milk
• 1 egg
• 2 tablespoons melted butter, plus extra for the pan

Method

1. Whisk the flour, sugar, baking powder and salt in a large bowl.
2. In another bowl, whisk the milk, egg and melted butter.
3. Pour the wet ingredients into the dry ones and stir just until combined. Small lumps are fine.
4. Let the batter rest for 5 minutes while the pan heats.
5. Heat a non-stick pan over medium heat and brush with a little butter.
6. Pour about ¼ cup of batter per pancake.
7. Flip when bubbles appear on the surface and the edges look set, then cook for 1–2 minutes more.

Why pancakes go wrong

• Flat pancakes: old baking powder or overmixed batter.
• Burnt outside, raw inside: the pan is too hot. Turn it down to medium.
• Pale and rubbery: the pan isn't hot enough. Test with a drop of water — it should sizzle.

Easy variations

Add blueberries or chocolate chips after pouring the batter into the pan. For banana pancakes, mash one ripe banana into the wet ingredients.

Keep cooked pancakes warm in a low oven while you finish the batch, and leftovers freeze well for quick weekday breakfasts.