Pancakes are a classic breakfast favorite that anyone can master with just a few simple ingredients and steps. This easy metric pancake recipe is perfect for beginners because it uses straightforward measurements and techniques, ensuring fluffy, tender pancakes every time. Whether you’re cooking for one or a family, this recipe is a reliable base to build on.
Ingredients
- 125 grams all-purpose flour (plain flour)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 250 milliliters milk (whole or semi-skimmed)
- 1 large egg
- 30 grams unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This ensures your dry ingredients are well combined and aerated for fluffier pancakes.
- In a separate bowl or jug, whisk the milk, egg, melted butter, and vanilla extract until fully combined. The melted butter adds richness and prevents sticking.
- Pour the wet ingredients into the dry ingredients. Using a whisk or spoon, gently mix until just combined. It’s okay if the batter is a little lumpy; overmixing can make pancakes tough.
- Let the batter rest for 5 minutes. This allows the baking powder and soda to activate and the flour to hydrate, creating lighter pancakes.
- Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or oil.
- Pour approximately 60 ml (about 1/4 cup) of batter onto the pan for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges look set.
- Flip the pancake carefully with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
- Transfer to a warm plate and repeat with the remaining batter, adding more butter to the pan as needed.
- Serve immediately with your favorite toppings.
Tips
- Substitutions: You can replace all-purpose flour with whole wheat flour for a nuttier flavor, though pancakes will be denser. Use plant-based milk like almond or oat milk if you prefer a dairy-free option.
- Storage: Cooked pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat in a toaster or microwave until warm.
- Common Mistakes: Avoid overmixing the batter; it should be lumpy for tender pancakes. Also, make sure your pan isn’t too hot or the pancakes will burn on the outside while remaining raw inside.
- Measuring: Use a kitchen scale for flour and butter for accuracy. Liquid measuring jugs with milliliters marked help keep milk quantities precise.
Serving Suggestions
Classic pancakes are delicious with a drizzle of maple syrup and a knob of butter. For extra indulgence, add fresh fruit like sliced bananas, strawberries, or blueberries. A dollop of Greek yogurt or whipped cream adds creaminess. For savory options, serve pancakes with smoked salmon and cream cheese or crispy bacon and a fried egg.
Variations
Once you’ve mastered the basic recipe, try adding mix-ins like chocolate chips, blueberries, or chopped nuts directly into the batter before cooking. For a healthier twist, replace half the flour with oat flour or add a tablespoon of ground flaxseed. To make vegan pancakes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and oil instead of butter.
Storage and Reheating
Cooked pancakes keep well when stored in a sealed container in the refrigerator for up to 2 days. For longer storage, freeze pancakes in a single layer on a baking tray, then transfer to a freezer bag for up to 1 month. Reheat refrigerated pancakes in a toaster or microwave until hot. For frozen pancakes, thaw briefly in the fridge or microwave, then reheat in a pan with a little butter or oil for best texture.
Frequently Asked Questions
Can I use self-raising flour instead of all-purpose flour?
Yes, you can substitute self-raising flour for all-purpose flour and omit the baking powder and baking soda. However, you may want to reduce the salt slightly and be aware that the texture might be a bit different since self-raising flour contains leavening agents in fixed amounts.
Why are my pancakes turning out flat?
Flat pancakes usually result from expired or insufficient leavening agents (baking powder/soda) or overmixing the batter, which deflates the bubbles needed for rise. Also, letting the batter rest for a few minutes before cooking helps activate the rising agents.
How can I tell when to flip the pancake?
Wait until you see bubbles forming and popping on the surface and the edges look set and slightly dry. The bottom should be golden brown before flipping. Flipping too early can cause the pancake to break or cook unevenly.
Can I make the batter in advance?
The batter can be made and kept in the refrigerator for up to 24 hours, but it may thicken as the flour absorbs liquid. Stir gently before cooking and add a splash of milk if needed to loosen the batter.
Is it necessary to melt the butter?
Melting the butter ensures even distribution throughout the batter and prevents clumps. It also helps the pancakes stay moist and prevents sticking during cooking. If you don’t have butter, a neutral oil like vegetable or sunflower oil works well too.
Can I make gluten-free pancakes with this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Keep in mind that some gluten-free flours absorb more liquid, so you may need to adjust the milk quantity slightly. Also, check your baking powder to ensure it is gluten-free.
With these tips and a simple approach, you’ll be flipping perfect pancakes in no time. Enjoy experimenting with flavors and toppings to make this easy metric pancake recipe your own!
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