Foolproof Fluffy Pancake Recipe

Foolproof Fluffy Pancake Recipe

Pancake day is coming up soon (surely it’s the best Tuesday of the year?!) and yet I always dread making pancakes.

I have never been able to perfect the simple pancake recipe. Until now of course. Before now, the first pancake would always go straight into the bin. Usually burnt to a crisp. Then the second one would fall apart in the pan and that would go straight into the bin. And so on and so on until I threw a massive strop and gave up.

The days of me throwing strops though, are over. I mean, I obviously still throw tantrums but not about pancakes.

This recipe has been a life saver for me. Sunday mornings are fluffy pancake galore since I started making them this way. Am I over hyping my technique a little? Maybe. Maybe this is the most common way to make American pancakes. But I didn’t know how to do it this way so I’m just going to assume somebody else might learn from this too.

That’s enough from me. Into the pancake recipe…

Ingredients | Makes 6 pancakes | Takes 15 mins

  • 3 large eggs
  • 115g plain flour
  • 1 tbsp baking powder
  • 140ml semi-skimmed milk


  1. The worst bit. Separate your egg yolks from the whites into two bowls. I’m gagging just thinking about it.
  2. Whip your egg whites until they form stiff peaks. I have to do this by hand because I don’t have an electric mixer but feel free to use whatever makes this process easier!
  3. Add the flour, baking powder and milk to the yolks and mix to form a batter.
  4. Slowly fold in the egg whites.
  5. Heat a pan with a little bit of oil and gently ladle in the mixture, cooking one pancake at a time!
  6. These cook very quickly so as soon as you see bubbling in the centre flip them over.
  7. Cook until golden brown and serve with your choice of topping!

What’s your go-to pancake topping? I prefer sweet, usually opting for bananas with maple syrup but Josh is a lover of the classic bacon combo.