Pancakes are a timeless breakfast favourite, especially loved by kids for their soft texture and mild sweetness. This easy pancake recipe uses straightforward metric measurements and simple ingredients, making it perfect for cooking with children or busy mornings when you want a quick, satisfying start to the day.
Ingredients
- 125 g all-purpose flour (plain flour)
- 1 tablespoon (15 g) granulated sugar
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1/4 teaspoon (1.5 g) salt
- 250 ml milk (whole or semi-skimmed)
- 1 large egg (about 50 g)
- 30 g unsalted butter, melted, plus extra for cooking
- 1 teaspoon (5 ml) vanilla extract (optional)
Instructions
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. This ensures the dry ingredients are well combined and aerated for fluffy pancakes.
- In a separate bowl, whisk the egg with the milk and vanilla extract (if using) until fully blended.
- Slowly pour the wet mixture into the dry ingredients, stirring gently with a whisk or spoon. Add the melted butter and mix just until combined. Some small lumps are okay; overmixing can make pancakes tough.
- Preheat 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 per pancake onto the pan. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Flip the pancakes carefully using a spatula and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter.
- Serve immediately with your choice of toppings or keep them warm in a low oven (around 80°C) until ready to eat.
Tips
- Substitutions: Use oat milk or almond milk instead of dairy milk for a lactose-free option. For gluten-free pancakes, substitute the flour with a gluten-free blend but note the texture may vary slightly.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 1 month. Separate pancakes with parchment paper to prevent sticking.
- Common Mistakes: Avoid overmixing the batter to keep pancakes light and fluffy. Also, make sure the pan is not too hot to prevent burning the outside while leaving the inside undercooked.
- Measuring Tips: Use a kitchen scale for accuracy, especially when baking powder and soda amounts are small; too much can affect rise and taste.
Serving Suggestions
This easy pancake recipe is versatile and pairs well with a variety of toppings. Classic options include maple syrup, honey, or fruit preserves. Fresh berries like strawberries, blueberries, or sliced bananas add natural sweetness and colour. For a fun twist, try a dollop of yogurt or a sprinkle of powdered sugar. Nut butters such as peanut or almond butter can add protein and richness. For a savoury option, serve with a little grated cheese and ham.
Variations
To keep kids interested or suit different dietary needs, try these variations on the basic recipe:
- Banana Pancakes: Mash one ripe banana and add it to the wet ingredients for natural sweetness and moisture.
- Blueberry Pancakes: Fold 50-75 g fresh or frozen blueberries into the batter just before cooking.
- Chocolate Chip Pancakes: Add 30 g mini chocolate chips to the batter for a sweet treat.
- Whole Wheat Pancakes: Replace half or all of the all-purpose flour with whole wheat flour for a nuttier flavour and more fibre.
- Vegan Pancakes: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel) and use plant-based milk and oil instead of butter.
Storage and Reheating
Cooked pancakes can be refrigerated for up to 2 days when stored in an airtight container. For best texture, reheat pancakes gently in a non-stick pan over low heat for 1-2 minutes per side or in a microwave for 20-30 seconds per pancake. Avoid overheating to prevent drying out.
For longer storage, pancakes freeze very well for up to 1 month. Place parchment paper between each pancake and store in a freezer-safe bag or container. To reheat, defrost pancakes overnight in the fridge or briefly in the microwave, then warm on a pan or toaster.
Frequently Asked Questions
Can I make the batter the night before?
Yes, you can prepare the batter the night before and keep it covered in the refrigerator. However, baking powder and soda start reacting as soon as they are wet, so the batter may lose some rise. For fluffier pancakes, it’s best to mix the dry and wet ingredients just before cooking.
What if I don’t have baking soda?
Baking soda helps pancakes rise and become fluffy when combined with an acid like buttermilk or yogurt. If you don’t have baking soda, increase baking powder to 2 teaspoons (10 g) but the texture might be slightly different. Avoid leaving it out completely as the pancakes will be denser.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges starting to look set or dry. The underside should be golden brown when you lift the pancake with a spatula. Flipping too early or too late can cause uneven cooking or breakage.
Can I add ingredients like nuts or seeds to the batter?
Yes, finely chopped nuts (like walnuts or pecans) or seeds (like chia or flaxseeds) can be added for texture and nutrition. Stir them in gently to avoid weighing down the batter. Keep in mind nuts may pose allergy risks for some children.
Why are my pancakes turning out tough?
Tough pancakes usually result from overmixing the batter or cooking at too high a heat. Mix just until combined to keep some lumps, and cook on medium heat. Using too much flour or old leavening agents can also affect texture.
Can I prepare pancakes without eggs for kids allergic to them?
Yes, you can substitute eggs with mashed banana, unsweetened applesauce (about 60 g), or commercial egg replacers. These alternatives add moisture and binding but may slightly change the flavour and texture.
With these straightforward steps and tips, you can easily make delicious pancakes that your kids will love. This recipe’s simplicity and flexibility make it a great base for experimenting with flavours and toppings, ensuring breakfast is always fun and tasty.
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