Easy Fluffy Pancakes

Minimal ingredients, five minutes of effort, and you’ve got a stack ready for whatever mood you’re in; sweet, savoury, or somewhere in between.

Fluffy pancakes stacked with syrup

Ingredients You Need

This recipe uses common kitchen staples, so you probably have everything on hand:

• 100g plain flour

• 2 large eggs

• 300ml milk

• 1 tbsp oil (I suggest olive oil)

• Extra oil for frying

  
  

Tools You Need

• Mixing bowl

• Measuring jug

• Measuring scales

• Whisk (I use an electric whisk)

• Ladle

• Non-stick frying pan

• Spatula

  
  

How to Make the Batter

Mixing the batter correctly is key to fluffy pancakes. Follow these steps:

1. Add the 100g flour, 2 eggs, 300ml milk to a bowl or jug. Whisk until completely smooth. It should be the consistency of single cream; thin but not watery.

   
   

2. Place a frying pan over medium to low heat and lightly cover with oil, you want it lightly coated, not swimming.

4. Once the pan is hot, pour in about half ladle of batter. You can either swirl it around to get thin pancakes, or let it form its own shape for thicker pancakes. Pour in the same place for a perfect circle.

5. Cook for around a minute until the edges lift and the underside is golden, when you see little bubbles on your top side, flip.

   
   

6. Flip and cook for another minute.

7. Stack on a plate and keep warm in a low oven while you cook the rest.

   
   

Tips for Perfect Pancakes Every Time

• Don’t press down on the pancakes while cooking; this flattens them.

• Adjust the heat if pancakes brown too quickly or cook unevenly.

• Add mix-ins like blueberries or chocolate chips to the batter for variety.

Around 60–70 calories per pancake, with roughly 3g protein. Low in sugar and easy to adjust depending on your toppings.