Fluffy Pancakes
Honestly, fluffy pancakes on a lazy weekend morning are one of life's great joys, and we've been making this version so much lately we've basically lost count. They come out tall, pillowy and golden with that perfect little crisp edge, and they taste like a proper treat without being complicated. The vanilla-scented batter is really simple to pull together and the results are genuinely impressive, stacked high and begging for maple syrup. We love this one for slow Saturday mornings when you want something that feels special but you're still in your pyjamas. Make these this weekend. You won't regret it.
Before You Start
- Large mixing bowl
- Whisk
- Large frying pan
Ingredients
- 150g self raising flour
- 30g caster sugar
- 1 tsp baking powder
- pinch of flakey salt
- 180ml plant-based milk
- 1 tsp vanilla extract
- vegetable oil
- plant-based butter
- maple syrup
- plant-based yoghurt
- berries
Method
Make the batter
- Put the flour, sugar, baking powder and salt in a large mixing bowl and mix to combine. Slowly pour in the milk and whisk to a smooth batter. Stir in the vanilla extract
Make the pancakes
- Heat 1 tbsp of oil in a large frying pan over medium heat. Spoon 4 heaped tbsp of batter into the pan, spacing them out evenly. Cook for 3-5 minutes, until bubbles appear on the top and the pancakes are browned on the bottom. Flip and cook for another 3 minutes then transfer to the warm plate in the oven. Repeat to use up all the pancake mixture
Serve
- Stack 2 or 3 pancakes on each plate. Top with yoghurt, berries and finish with a drizzle of maple syrup
Tips & Variations
- Get the heat right: We find medium heat works best here. If the pan's too hot the pancakes brown way too fast on the outside and stay raw in the middle. Take your time with it.
- Stack and rest: Once your pancakes are cooked, stack them and loosely cover with foil while you finish the batch. They stay warm and actually get even fluffier as they sit.
- Add your favourites: Henry always adds a handful of blueberries into the batter just before cooking, they burst in the pan and it's next level. Sliced banana works brilliantly too.
Why This Works
The trick here is patience with the heat. Medium is your friend because too hot and the outside browns before the inside has time to cook through and get that fluffy lift. What really makes these sing is waiting for those bubbles to properly form on the surface before you flip, that's the moment they're ready and it makes all the difference between a flat pancake and a proper cloud-like stack.