My ratings for this recipe
- Overall Experience: 5/5.
These pancakes are fluffy, golden perfection, and they’ll make your kitchen smell like a café in the morning.
- Difficulty level: 2/5.
If you can stir a bowl and flip a spatula, you’re already halfway there.
- Patience level required: 2/5.
These cook quickly, so the hardest part is waiting to pile them high and drench them in syrup.
Why Pancakes are the best breakfast food
Pancakes are my go-to breakfast for slow, cozy mornings. They’re simple and endlessly customizable. Want something classic? Stick to maple syrup. Feeling fancy? Add fresh berries and whipped cream. Looking for a chocolate fix? Toss in some chocolate chips.
Growing up, my dad would sometimes make pancakes on Saturday mornings, and I loved waking up to the smell of pancake batter cooking on the stove. It became one of my favorite traditions, and when I moved out of my family home, I picked it up.
When I met my boyfriend, he didn’t have this tradition, so I made it my mission to introduce him to the magic of weekend pancakes. There’s nothing better than making a stack of pancakes for us to enjoy on a Saturday morning, sipping coffee and taking our time before the day truly begins. It’s a small tradition, but it makes the weekend feel special.
So, grab your whisk and let’s make some pancakes!
The ingredients (for 4 people)
- 2 teaspoons baking powder (if not whisking egg whites)
- 300 g (2 ½ cups) all-purpose flour
- 2 tablespoons vegetable oil or melted butter
- 2 tablespoons white sugar
- 2 eggs
- 40 cl (1 ⅔ cups) milk
- Optional: chocolate chips, blueberries, or banana slices if you want to add taste to your pancakes
This recipe serves 3–4 people (or just one if you’re particularly hungry). Want to feed a crowd? Double the ingredients and get flipping.
The step-by-step guide for perfect pancakes
Step 1: Whisk, Whisk, Whisk
In a large bowl, whisk together the flour and baking powder (if using). In another bowl, mix the sugar, eggs, and melted butter or oil. Pour the wet ingredients into the dry and stir gently. Pro tip: Don’t go overboard! Lumps are totally fine—overmixing will leave you with dense, sad pancakes.
Step 2: For fluffier pancakes
Want lighter-than-air pancakes? Skip the baking powder and instead, whisk your egg whites until they form stiff peaks. Then, gently fold them into the batter. This extra step takes a little time but results in pancakes that are fluffy like a dream.
Step 3: Let’s heat up the pan!
Place a non-stick pan or griddle over medium heat and lightly grease it with butter or oil. Not too much, though—too much grease and your pancakes won’t get that picture-perfect golden crust. You’ll know it’s ready when a drop of water sizzles on contact.
Step 4: Stack ‘Em High
Scoop about ¼ cup of batter onto the pan for each pancake. If you’re adding extras like blueberries or chocolate chips, now’s the time to sprinkle them on. Let them cook for 2–3 minutes.
When bubbles start to appear and pop on the surface, you can flip your pancake on its other side. Cook the other side for another minute or so until golden brown. No need to press down—just let them do their thing.
Transfer your pancakes to a plate and keep them warm while you cook the rest. Bonus points if you pile them into an Instagram-worthy stack.
Choosing the toppings of your Pancakes
The beauty of pancakes is in their versatility. Here are some topping ideas to try different pancakes combination:
- Maple syrup and butter (classic but always a winner)
- Fresh berries and powdered sugar
- Whipped cream and chocolate drizzle
- Sliced bananas
- Nutella
- Jam of any choice
Whichever toppings you choose, these pancakes are a guaranteed win.
Fun fact about Pancakes
Did you know that you can find other kinds of breakfast food that strongly resemble pancakes?
In France, they have crêpes, which are like the sleek, sophisticated cousin of pancakes. They are thinner and more delicate and often wrapped around delicious fillings. You can eat crêpes with Nutella, or have a brunch version with ham, cheese and eggs.
In Japan, they make soufflé pancakes. Airy and jiggly, they practically defy gravity. These babies get their signature fluff from whipped egg whites, and honestly, they look too cute to eat.
Did you make this recipe?
I want to know how your pancakes turned out! Did you stick to the classic recipe, or did you go wild with toppings and mix-ins? Share your experience in the comments—or better yet, send me a photo of your stack so I can admire your pancake artistry!
Happy flipping, and bon appétit!
