Make these Easy Fluffy Pancakes with Blueberry Syrup for the perfect brunch or breakfast. These easy pancakes use everyday pantry ingredients and takes 10 minutes to prepare!
Although my husband is French and crêpes make a common appearance at both breakfast and dinner (savoury crêpes are among my favourite dishes), these American pancakes are what we like to have for brunch on weekends.
Why This Recipe Works
- Make fluffy pancakes using basic pantry ingredients – flour, sugar, eggs and milk!
- There is no need to rest the batter.
- Jazz up plain maple syrup with some fresh blueberries to make a blueberry syrup.
Fluffy Pancake Recipe
The following pancake recipe has been my go-to recipe for as long as I can remember. Well, not entirely true.
My earliest memories of making pancakes involved a pancake mix in one of those plastic containers, and that is probably how I made pancakes until I moved out of home!
Easy Pancake Recipe
But this easy fluffy pancake recipe is almost as easy as a pancake mix, especially since it uses everyday pantry ingredients – flour, sugar, eggs, milk.
No fancy ingredients here; no buttermilk, nor ricotta. Just good, old-fashioned basic ingredients.
How to Make Pancakes
- Don’t over-work the batter – The trick to making fluffy pancakes like the ones shown in these photos is to not over-work the batter, otherwise you will over-develop the gluten and this will make the pancakes dense and chewy. As soon as you see that all of the ingredients have come together in a smooth batter, immediately stop whisking.
- Use a small pan – Another tip for making thick fluffy pancakes is to use a small blini pan or small non-stick frying pan. This not only produces a batch of pancakes of the same size, but the sides of the small pan forces the batter to rise up, thus producing higher and thicker pancakes. If you were to use a much larger pan to make several pancakes at once, the batter will spread out more and be thinner in height.
- Make a thick batter – Speaking of the batter, the consistency is also important, and this is something where practice makes perfect. Generally speaking, a thick batter produces thick pancakes, but it still needs to be thin enough to spread in the pan.
How to Make Pancakes From Scratch
Start by measuring the dry ingredients into a medium-sized mixing bowl. If I want to get a head start on breakfast the night before, I will do at least this step.
I don’t sift the dry ingredients, but I always give them a good whisk which has a similar effect in aerating the flour.
Measure the milk into a large measuring jug, and then whisk in the eggs and the melted butter.
Slowly whisk the wet ingredients into the dry ingredients, smoothing out any lumps as you do so.
Once you have added all of the wet ingredients, you can give the pancake batter a vigorous whisk to remove any small lumps.
The resulting pancake batter should be smooth and quite thick.
Melt some butter in a non-stick pan, and then wipe off the excess with some kitchen paper so that the pan is only lightly greased with the butter.
I tend to start cooking the pancakes on medium-high heat, and will turn the heat down gradually as the pan warms up.
Once bubbles start to appear on the surface, it is time to flip the pancake. Cook for a few more minutes on the other side until it has browned nicely.
Repeat with the remaining batter.
What to Serve With Pancakes
The children love their pancakes with just maple syrup, but sometimes I like to make a Blueberry Syrup just for a bit of variety.
This Blueberry Syrup, courtesy of Nigella Lawson, is essentially maple syrup warmed through with lots of blueberries to produce a dark purple sauce. It will stain your pancakes in a dramatic way, but it tastes absolutely delicious.
Anyway, the toppings are endless! What’s more important is that these are the best fluffy pancakes, however you choose to serve them.Print
Easy Fluffy Pancakes
Make these Easy Fluffy Pancakes with Blueberry Syrup for the perfect brunch or breakfast. This recipe uses everyday pantry ingredients and takes 10 minutes to prepare!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Makes about 14 pancakes
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
For the Pancakes
- 45 g (3 tablespoons) unsalted butter
- 340 g (2 1/4 cups) plain flour (all-purpose flour)
- 3 heaped teaspoons baking powder
- 2 teaspoons caster sugar (superfine sugar)
- 1/4 teaspoon fine salt
- 450 ml (1 3/4 cup) full-cream milk
- 3 eggs
For the Blueberry Syrup
- 125 ml (1/2 cup) maple syrup
- 1 cup of blueberries
For the Pancakes
- Melt the butter in a small saucepan, and set it aside to cool slightly.
- Measure the flour, baking powder, sugar, and salt into a large mixing bowl.
- Whisk the dry ingredients to aerate the flour.
- Measure the milk into a large jug, and whisk in the eggs and slightly cooled melted butter.
- Place a wet cloth under the mixing bowl to stop it from moving around on the kitchen surface.
- Pour most of the liquid ingredients into the dry ingredients, reserving about 2-3 tablespoons of the mixture.
- Whisk quickly until you have a smooth and thick pancake batter. You should aim to have a fairly thick batter, but still wet enough to swirl in a saucepan. If the pancake batter is too thick, whisk in some of the reserved liquid ingredients.
- Heat a large non-stick frying pan over medium-high heat. Alternatively, if you wish to make pancakes of the same size and which are thicker, I recommend using a blini pan or small non-stick frying pan.
- Melt a small amount of butter in the pan and wipe it off with some kitchen paper.
- Use a 1/4 cup (60 ml) measure to dollop the batter onto the pan.
- When you see bubbles appear on the surface, flip the pancake over and continue cooking for a few more minutes until lightly golden.
- As these are fairly thick pancakes, they will need more time to cook through than your average pancakes. You may want to test the centre of a pancake with a skewer to make sure that it has cooked through completely. In addition, you may need to play around with your heat settings to make sure that the pancakes are cooked through without browning too much.
- Serve the pancakes warm with toppings of your choice.
For the Blueberry Syrup
- Pour the maple syrup into a small saucepan and add the blueberries.
- Bring the mixture to the boil.
- Simmer for 1-2 minutes, or until the blueberries start to burst.
- Pour the Blueberry Syrup into a small jug for serving.
Prepare the pancake batter the night before by measuring the dry ingredients into a mixing bowl. Whisk the milk and eggs together in a large jug and keep this in the fridge. When you are ready to cook the pancakes, melt the butter and let it cool slightly before proceeding with the recipe above.
CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: Nutritional info per pancake
- Calories: 144
- Sugar: 2.3g
- Sodium: 73mg
- Fat: 4.3g
- Carbohydrates: 21.2g
- Fiber: 0.7g
- Protein: 4.9g
- Cholesterol: 48.9mg
This recipe was first published on 30 March 2018. It has been updated with new photos and more comprehensive recipe notes.