Basic Pancake Recipe (serves 2–3, makes 8 pancakes)

  • 1 cup (150g) plain flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 large egg
  • 1 cup (250ml) milk
  • 2 tablespoons melted butter (plus extra for the pan)
  • 1 teaspoon vanilla extract (optional but good)
  1. 1

    Mix dry ingredients

    Whisk flour, sugar, baking powder and salt together in a large bowl.

  2. 2

    Mix wet ingredients separately

    In a jug or small bowl, whisk egg, milk and melted butter together.

  3. 3

    Combine and do not overmix

    Pour the wet ingredients into the dry. Stir with a fork until just combined — lumps are completely fine and actually desirable. Overmixing develops gluten and makes tough, rubbery pancakes. Stop as soon as you cannot see dry flour.

  4. 4

    Rest the batter 5 minutes

    Let the batter sit for 5 minutes while the pan heats up. This allows the baking powder to activate and gives fluffier pancakes.

  5. 5

    Cook on medium heat

    Heat a non-stick pan over medium heat. Add a small knob of butter and swirl to coat. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set — about 2–3 minutes. Flip once and cook another 1–2 minutes until golden.

  6. 6

    The first pancake is always a test

    The first pancake is almost universally imperfect — it calibrates your pan temperature. Eat it yourself and adjust the heat if needed before making the rest.

ToppingsClassic: maple syrup + butter. Fruity: fresh berries + whipped cream. Indulgent: Nutella + banana + crushed nuts. Summer: lemon juice + caster sugar (squeeze and sprinkle). Savoury: crispy bacon + maple syrup.

Frequently Asked Questions

Most likely causes: overmixing the batter (develops gluten, making them tough), baking powder that has expired (test by dropping a teaspoon into hot water — it should bubble vigorously), or the pan not being hot enough before adding batter.
You can mix the dry and wet ingredients separately the night before and combine in the morning. Fully mixed batter can be refrigerated overnight but will be slightly less fluffy as the baking powder partially activates. For best results, mix and cook immediately.