How to make pancakes easy

Facebook Twitter Google+

Put away the Bisquick and serve breakfast to the whole family with this ultimate pancake recipe.

There are lots of ways to how to make pancakes, from the thin French crepe recipes to BIG fluffy pancakes American Style. Making pancakes in the Michaels household is a special weekend favourite; there is only so long you can refuse the protesting and mantra of two children shouting; ‘make pancakes! make pancakes! make pancakes!’ at 8 o’clock in the morning (actually 23 minutes is how long, by 0830 we are knee deep in flour).

Looking for the best pancake recipe that’s simple and easy to make? We have you covered. We’ve got all the most delicious homemade pancake mix recipes right here so whether you want classic pancakes, fluffy American ones or even vegan pancakes, you can make them all from scratch in no time at all. Here’s how!

Pancake Recipe Ingredients
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted

Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple, or bits of banana. Grease a griddle or nonstick pan with cooking spray or a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it, too, is brown, about two minutes. Serve immediately with butter and syrup or hold briefly in warm oven. Serves four.



  1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
  2. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
  3. Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.


Solving common pancake problems:

My first pancake isn’t browning
If your first pancake is helplessly pale, your pan is most likely not hot enough. Remember that you don’t want a smoking pan and burnt butter, but a nicely heated pan that sizzles when a drop of water hits it. Often starting at medium-high heat, then turning the heat down to medium is a sure bet when cooking pancakes in a home kitchen.

My pancakes are sticking
If your pan is old and the non-stick coating has worn off, you may indeed have issues with your pancakes sticking. Using a good non-stick pan is the best way to ensure that your pancakes won’t stick, as adding more butter will simply result in disappointingly greasy pancakes. If you don’t use non-stick pans, make sure your pan is very well seasoned.

My pancakes are stodgy
You want a thin, lacy pancake that is almost transparent in spots. If your pancakes are thick and stodgy, you are most likely adding too much batter for the size of your frying pan. Three tablespoons, or 45ml, of batter is just right for a 20cm (8 in) pan.

How to Make the Best Pancakes in the World