How to make pancakes

Looking for the perfect pancake recipe? We’ve got it right here, plus three delicious flavour twists. Let the flipping begin!

1. Use a balloon whisk

To make sure the milk and egg are well combined, use a balloon whisk to whisk them together. Do this in a large jug to avoid any spills and for easy pouring.

A bowl of pancake mixture with an whisk and cracked eggs on the side

2. Stir thoroughly

For fluffy pancakes, the bicarbonate of soda needs to be evenly distributed, so stir until it’s well combined with the flour and sugar. Then make a well in the centre.

A bowl of pancake mixture

3. Slow and steady

Keep your batter smooth and free of lumps by using the whisk in a stirring motion to gradually incorporate the flour mixture into the milk mixture.

Whisking pancake mixture

4. Give it a rest

To get thick pancakes with a light texture, cover the batter and set aside for 30 mins to rest. During this time, the batter will thicken slightly.

Pancake batter covered with plastic wrap

5. Butter up

You don’t want the pancakes to stick to the pan, so use a pastry brush to brush the base of the pan with melted butter before cooking each pancake.

Brushing the base of the pan with melted butter

6. Look for bubbles 

The best way to tell if your pancake is ready to turn is to look for small bubbles on the surface. These indicate the batter is starting to cook through.

Flipping the pancake