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One bowl · one pan · 25 minutes

Fluffy pancakes

A cup of flour, ¾ cup of milk, an egg and a hot pan: six fluffy pancakes for two, golden outside and soft inside. Below you can make them yours — for one or for four, grams instead of cups, buttermilk or oat milk, no egg, blueberries.

Ingredients

Makes1 serving2 servings4 servings
Measure in
  • all-purpose flour
  • white sugar
  • baking powder
  • a pinch ofsalt
  • milk
  • unsalted butter, melted
  • 1large egg
Add-ins

Before you start

Steps

  1. Whisk the dry ingredients

    In a big bowl, whisk the flour, the sugar, the baking powder and the salt for 10 seconds, so the baking powder spreads evenly.

  2. Pour in the milk, the melted butter and the egg

    Make a well in the middle and pour in the milk and the melted butter, then add the egg.

    warm butter, not hot ✓

  3. Stir — lumps are fine

    Stir with a whisk or a fork just until no dry flour is left — 10 to 15 strokes. Leave the lumps: beaten smooth, the pancakes come out tough and flat.

    Look at the batter: what do you see? — tap what you see

    Stop here — lumpy is right.

  4. Rest 5 minutes, heat the pan

    Leave the batter for 5 minutes: it thickens and starts to bubble. Meanwhile, heat a large frying pan over medium heat — a drop of water should sizzle on it. Making them for breakfast? Mix the dry and the wet in two bowls the night before (the wet one in the fridge) and stir them together in the morning: batter left overnight comes out flatter.

    Lift a spoonful: how does it fall? — tap what you see

    Just right.

  5. A small ladle each, flip at the bubbles

    Brush the pan with a little butter or oil. Pour in a small ladle of batter (¼ cup, 60 ml) for each pancake, a hand’s width apart. When bubbles rise and pop on top and the edges look dry — about 2 minutes — flip them, then cook 1 minute more.

    the first one is a test ✓

    Look at the top: time to flip? — tap what you see

    Flip now: slide the spatula all the way under and turn it in one go.

    Peek under the edge: what colour is it? — tap what you see

    Just right — keep this heat for the rest.

  6. Stack and serve

    Stack them on a warm plate as they come off the pan, with a little butter between them, and serve with maple syrup, honey or fruit. Keep the first ones warm under a clean towel while the rest cook. Leftovers freeze well: reheat them in the toaster.

The recipe as written

Nothing changed yet — try grams, pancakes for four or blueberries above.

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Other ways to make it

Buttermilk pancakes

  • ¾ cup buttermilk instead of the milk — tangy and extra fluffy; add ¼ tsp baking soda
  • + ¼ tsp baking soda
  • Whisk in the baking soda too: buttermilk needs it to lift.

Blueberry pancakes

  • + ½ cup blueberries
  • Scatter the blueberries over each one right after pouring.

Chocolate chip pancakes

  • + ¼ cup chocolate chips
  • Scatter the chocolate chips over each one right after pouring.

Vegan pancakes

  • ¾ cup oat or soy milk instead of the milk — same amount; a little less golden
  • 1¾ tbsp neutral oil (sunflower, canola) instead of the butter — lighter, less buttery
  • 1 tbsp ground flaxseed, mixed with 3 tbsp of water instead of the egg — mixed 5 minutes ahead; a little flatter
  • Mix the flax with its water 5 minutes ahead: it thickens like egg white.

Pancakes for one

  • 3 pancakes (1 serving)
  • ½ cup all-purpose flour
  • 1½ tsp white sugar
  • 1 tsp baking powder
  • a pinch of salt
  • ⅓ cup milk
  • 1 tbsp unsalted butter, melted
  • 1 large egg

Oat flour pancakes

  • 1⅓ cups rolled oats, ground fine in a blender instead of the flour — gluten-free if the oats are; a little denser
  • Oats drink up the milk slowly, so this batter rests longer.

Eggless pancakes

  • 1 tbsp ground flaxseed, mixed with 3 tbsp of water instead of the egg — mixed 5 minutes ahead; a little flatter
  • Mix the flax with its water 5 minutes ahead: it thickens like egg white.

Pancakes without baking powder

  • ½ tsp baking soda instead of the powder — no baking powder? Use this, with lemon juice in the milk
  • + 1 tbsp lemon juice or vinegar
  • First stir the lemon juice into the milk and leave it while you whisk: it sours a little, and the soda needs that to lift.

Dairy-free pancakes

  • ¾ cup oat or soy milk instead of the milk — same amount; a little less golden
  • 1¾ tbsp neutral oil (sunflower, canola) instead of the butter — lighter, less buttery

Pancakes for four

  • 12 pancakes (4 servings)
  • 2 cups all-purpose flour
  • 2 tbsp white sugar
  • 4 tsp baking powder
  • 2 pinches of salt
  • 1½ cups milk
  • ¼ cup unsalted butter, melted
  • 2 large eggs