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Easy pancakes recipe

Easy pancakes recipe

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  • Recipes
  • Dish type
  • Pancakes

This is a simple recipe for thin pancakes. They taste great with sweet or savoury fillings.

33 people made this

IngredientsMakes: 4 thin pancakes

  • 6 heaped tablespoons plain flour
  • 2 eggs
  • 250ml milk
  • 1 pinch salt
  • butter or oil for the pan

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Sift flour into a large mixing bowl. Add milk and mix with an electric beater or whisk. Add eggs and salt; mix until smooth.
  2. Heat butter in a frying pan and pour in 1/4 of the batter. Cook until the edges of the pancake look dry, flip and cook on the other side, until golden brown. Repeat with the rest of the pancake batter.

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Reviews & ratingsAverage global rating:(3)

Homemade pancakes shouldn’t be complicated. It doesn’t matter if they come out wonky or with a splotchy surface instead of being a beautiful, even golden brown – after all, they’ll get smothered in toppings.

But they should be soft and fluffy. And in my world, not too sweet. Because….you know. Toppings. Load up on toppings!

Any day starting with homemade pancakes is a GREAT day!

Recipe: Easy Pancakes

The pancakes can be cooked on an electric griddle set to 350 degrees. They can be held in a preheated 200-degree oven on a wire rack set in a rimmed baking sheet. Serve with salted butter and maple syrup or with one of our flavored butters: Ginger-Molasses Butter, Orange-Almond Butter, or Pumpkin Spice Butter.

  • 2 cups (10 ounces) all-purpose flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • ¼ cup plus 1 teaspoon vegetable oil
  • 1½ cups milk

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and ¼ cup oil in second medium bowl until well combined. Whisk milk and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.

Heat ½ teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.

Using ¼-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Serve. Repeat with remaining batter, using remaining ½ teaspoon oil as necessary.

Do not use buckwheat honey as its intense flavor will overwhelm the other flavors.

  • 8 tablespoons unsalted butter, cut into ¼-inch pieces
  • 2 teaspoons grated orange zest
  • 2 teaspoons honey
  • ¼ teaspoon almond extract
  • ⅛ teaspoon salt

Microwave 2 tablespoons butter in medium bowl until melted, about 1 minute. Stir in orange zest, honey, almond extract, salt, and remaining 6 tablespoons butter. Let mixture stand for 2 minutes. Whisk until smooth. (Butter can be refrigerated for up to 3 days.)

1. Banana Pancakes with Caramelized Apples

Give your regular banana pancake an apple punch. Topped with golden caramelized apples these fruity pancakes are the healthiest way to kick start your day.

(7 Wonderful Benefits of Banana: How to Include the Fruit in Your Daily Diet)Easy to make banana pancakes topped with golden caramelized apples.

2. Sour Dough Pancakes

Ingredients:For the sour dough starter:Refined Flour 200 grm
Yeast 3grm
Warm water 120 mlPancake:Sour dough starter 1 cup
Refind Flour 1 cup
Baking Soda 1 tsp
Salt 1/2 tsp
Butter 2 Tbsp
Egg 1
Castor Sugar 2 Tbsp
Milk 3/4 cup
Blueberry compote for garnish 1/2 tbsp
Whip cream 1/2 Tbsp
Honey 1/2 tspMethod:For the Sour Dough Starter:1. Mix all ingredients together. Leave in a warm place for ferment 4 to 8 days.2. when mixture is bubbly and has a pleasant sour smell, it is ready to us.For the Pancake:1. Mix all ingredients in a batter form except honey and blueberry compote.2. Warm a pan and make a pancakes on low heat to ensure cooked properly with light golden colour.3. Arrange on a plate, drizzle with honey, spread blue berry compote and topped with the whip cream.4. Serve with maple syrup.

3. Spinach Pancake

A novel way of making your kids have their due fill of spinach. Don't believe us, let the sumptuous cheese and mushroom filling do rest of the talking. Here is a healthy savory whole wheat spinach pancake that are best to prepare for kids due to ample amount of Iron.(10 Healthy Spinach Recipes)You wouldn't be disappointed with these heavily stuffed pancakes served with fresh tomato salad.

4. Ragi Pancake with Sausage Filling

Looking for a breakfast that keeps you full till lunch? Look no more! These healthy pancakes made of ragi flour, stuffed with sausages, button mushrooms, baby corns and bell peppers are all that your hungry mornings are seeking for. A delicious pancake made with ragi flour is the perfect start to the morning.

5. Coconut Pancakes

Also known as Allebelles, these traditional Goan pancakes are made with a coconut and jaggery filling. They are easy to make, and a perfect treat for your sweet buds.
A simple and quick pancake preparation packed with the delectable coconut-jaggery filling.

6. Gluten-Free Buckwheat Pancakes

(10 Best Buckwheat Recipes)Sizzling hot golden pancakes made with a range of healthy ingredients, served with oodles of marmalade

7. Banh Xeo (Vietnamese Pancakes)

Stuffed with chicken, shrimps, and bean sprouts, these rice-flour pancakes are an experiment you'd love to embark upon.

8. Eggless Pancakes

9. Cinnamon Pancakes

While your soft and fluffy pancakes turn out to be both a gastronomical and visual delight and add a tinge of cinnamon to give them that perfect aroma too.
These cinnamon pancakes are the perfect Sunday breakfast option.

10. Soya and Oat Pancakes

Try these pancakes for a healthy vegetarian start to your day. Made with a handful of oats and soya flour, these pancakes are low on ingredients, but high on energy.

(10 Best Oatmeal Recipes)Give your day a healthy start with these savory soya and oat pancakes.

11. Quinoa Pancakes

Give a healthy spin to your morning breakfast with this easy-to-make quinoa pancakes. Top it with some fresh fruits and indulge!

About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

Chocolate Chip Pancake Recipes

If there's one great pancake recipe that wins the award for "Most Kid-Friendly," it's got to go to one of these chocolate chip pancakes. We don't know if there's a kid (or adult) that can deny the irresistible allure of chocolate in the morning. You feel like you're not supposed to be doing it which is what makes it taste even better! Dessert for breakfast has never tasted so good than with this simple pancake recipe for Banana Split Pancakes (page 9). Covered in bananas, chocolate chips, strawberries, whipped cream, and cherries, you'll certainly want to make sure you savor each and every bite. For something a little more traditional, our recipe for Fluffy Chocolate Chip Pancakes (page 12) is sure to get the whole family on board. Made with a secret ingredient for some extra-fluffy pancakes, this is one recipe you won't want to miss!

Kids Can Cook Pancakes

This pancake recipe is designed with kids in mind. Pancakes are a good candidate because the ingredients are simple, and kids can mix them together themselves. The adult(s) will have to oversee the use of the griddle and give some instruction on pancake flipping.

This easy pancake recipe for kids is a great way to get kids involved in preparing breakfast. They will build skills and cooking competence while also making family memories. Your child might even propose making pancakes for dinner. They make think it's fun to cook it may be a new interest that they'll take up and look forward to doing with you.

Discuss what toppings will be used, from good old-fashioned butter and maple syrup to fruit toppings or even peanut butter.

For kids who are just learning to flip pancakes, a griddle, if you have one, is recommended over a frying pan. Instructions are given for both methods.

Before you start, make a point of washing your hands and those of your child before you touch the clean utensils and ingredients. This will be a good life skill to cultivate.

Check It Out!

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Celebrate Mom on Mother's Day and every day with these fun recipes and ideas to get the kids involved. Click through for more!

Easy Amaranth Pancakes

Our taste-testers decided that these pancakes, made from whole-grain amaranth flour, are even tastier than our original Simply Perfect Pancakes — the recipe on which this one is based. Attention, gluten-free bakers: add this tasty breakfast dish to your repertoire!


  • 2 large eggs
  • 1 1/4 cups (283g) milk (or plant-based milk)*
  • 3 tablespoons (43g) melted butter or 3 tablespoons (35g) vegetable oil
  • 1 1/2 cups (156g) amaranth flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons sugar


Beat the eggs and milk until light and foamy. Stir in the butter or vegetable oil.

Whisk the dry ingredients together to evenly distribute the salt, baking powder, and sugar.

Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating it'll thicken slightly.

Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

Perfect your technique

Easy Amaranth Pancakes

Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Easy Olive Oil Pancakes

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A favorite pancake recipe of mine. This recipe went through vigorous testing to create an amazingly fluffy and light pancake. The olive oil addition is what creates such a moist cake. Olive oil can be replaced by melted butter, or even browned melted butter, for a richer flavor. Add fresh fruit or citrus zest to your completed batter to create other versions of this beauty.


  1. 1 In a large bowl, add all dry ingredients and whisk together until well combined.
  2. 2 Measure out the milk in another large bowl and add the eggs and olive oil. Whisk until well combined.
  3. 3 Slowly add the wet ingredients to the dry ingredients while whisking to avoid any large lumps. Once well combined, stop whisking to avoid overworking the batter.
  4. 4 Over a medium-hot griddle, skillet, or pan, pour a serving and flip once the top starts to bubble up. Repeat until the batter is gone.

Easy Pancakes Recipe

I actually got this recipe from Better Homes & Gardens, but had to change it for my husband and daughter, as one is lactose intolerant, and the other allergic to milk. But both love pancakes, and I hate boxed mixes. Read more When I discovered this recipe worked just as good with water as it did with milk, I decided it was a keeper. This is a quick and easy recipe, and the pancakes always turn out perfectly! See less

  • easy
  • pancakes
  • yummy
  • stovetop

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 C. Flour
  • 1 Tbsp. Sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 beaten egg
  • 1 C. water
  • 1 Tbsp. Oil
  • 2 tsp. vanilla extract


  • 1 C. flourshopping list
  • 1 Tbsp. sugarshopping list
  • 2 tsp. baking powdershopping list
  • ¼ tsp. saltshopping list
  • 1 beaten eggshopping list
  • 1 C. watershopping list
  • 1 Tbsp. oilshopping list
  • 2 tsp. vanilla extract shopping list

How to make it

  • In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil and vanilla. (occasionally I will substitute rum, lemon, blueberry or some other extract for the vanilla) Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ C. batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
  • Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly survace and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.
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This recipe does produce fluffy pancakes, but they taste very much like flour. The milk in the original recipe is apparently very important for flavor. The pancakes can be rescued by liberal application of syrup, butter, jam, honey, or the like.

In addition to water, alternatives to milk also include apple sauce, mashed bananas, and mashed avocado. I have tried each of these with fair to decent results, although the taste is a bit one-note. Ultimately, it's tough to beat the traditional buttermilk based recipe.

sexypiratepants, 2 person household, milk goes bad! I live in a 1 person household and 4 L doesn't even last a week.

dragonflylady13, nice recipe, it tasted good:) I added an extra egg to it and jam and icing sugar when it was done:)

The Cook

The Rating

Well you weren't kidding. These were easy and delicious. I don't know why, but I always mess up when I make pancakes, but I had great success with these. My boy loved them Thanks!

Made this today but swapped plain flour for wholemeal and put berries in :D amazing for those who thought the recipe was bland. Awsome recipe for lactose intolerant people. A**


Crack 1 egg into a medium bowl. Add 1 Tbsp. kimchi brine, 1 Tbsp. soy sauce, and ¼ cup water and whisk to combine.

Whisk in ¾ cup plus 1 Tbsp. flour.

Coarsely chop 1½ cups kimchi, add to bowl, and stir to combine.

Thinly slice 4 scallions on a diagonal. Add half to batter reserve remaining scallions for serving.

Heat 1 Tbsp. oil in a medium nonstick skillet over medium-high. Drop ¼-cupfulls of batter onto opposite sides of skillet (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).

Cook pancakes until golden brown on first side, 2–3 minutes, then flip and cook until browned on second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat process in batches with remaining batter and oil you should have 8 pancakes.

Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.

Transfer pancakes to a platter. Top with reserved scallions and serve with dipping sauce alongside.

How would you rate Quick Kimchi Pancakes?

The proportions in this recipe are just off. Had to add more water and the batter was still too thick. Annoyed that BA recipes are not tested properly before publication yet it’s the first hit when googling kimchi pancake recipe. Look elsewhere…

Love because it's simple and delicious!! Would suggest to make for a fun but quick (and not messy) lunch!

I love these! I've made them twice in the past month. The dipping sauce(well, not really a sauce) is great and I usually eat the pancakes with a fried egg. I think these would taste really good with yakisoba sauce.

Wtf is with the grape seed and olive oil in white-adapted asian cooking. If youre trying to be healthy use avocado oil, but if youre feeling authentic eating asian food, use vegetable or canola oil, always top it off with sesame oil. No asian food ever really requires grape seed oil.

They were absolutely lovely! It was the first time making them and will definitely make again. Some reviewers here are saying that they found the batter a bit too thick? As it was my first time making them I don't really know what they're supposed to be like but I thought they were delicious just as they were!

perfect for a hangover, I made way to many for one person and saved then (you can drop them in a toaster the next day)

Fast, easy, comforting, crispy, full of hidden veg and ingredients I always have around. Perfect pandemic/depression food, now that I think of it! I make this at least every couple weeks - like them extra thin for crispies, up the spice and skip the sauce -- I prefer a runny egg and put the whole thing on some jasmine rice. It's so good dude, just make this recipe.

Flavor was good but the batter is way too thick with this recipe. They should be much thinner than what this recipe makes. I didn’t even try other recipes based on the rating but pass on this.

So good! Made this for breakfast and couldn’t get enough it, I would definitely make this again.

Love this recipe. I used 1Tbs of vinegar and 1 Tbs of soy sauce for the dipping sauce and that was more than adequate. Had this for dinner with rice and this was a good amount for 2 people.

So easy to make. Very good as well. Definitely will make again.

So easy to make and you can customize it any way! I added garlic powder and S&P to taste, topped it off with sesame seeds

I enjoyed these but made a few tweaks. I wanted mine spicier so would definitely add some chili flakes. Also, i found the vinegar/soy sauce dipping sauce to be too sour for my taste so i added honey to give it a sweet and sour vibe in the dipping sauce. Also, dont make them too thick or they can be a little gummy.

Awesome! Used my own homemade spicy kimchii and it came out beautifully! (Since we are on lockdown i substituted red onions for scallions. I didn’t want to go to the market for such a menial item)

Happy to join the five star party on this one. Delicious and super simple. Unique flavor/texture/look by it all works.

Watch the video: Τηγανίτες με μέλι! Cretan pies with honey! (May 2022).