Waking up to the scent of pancakes sizzling on a hot griddle feels a bit like stepping into a sunlit café in Paris—familiar, indulgent, and just a little bit magical. These pancakes blend Southern comfort with a touch of global flair.
Inspired by my time tasting soft Japanese hotcakes in Osaka and rustic crepes in Brittany, this recipe uses a light folding technique to trap air, giving each pancake that pillowy rise.
Pair them with a Chocolate Peanut Butter Smoothie for a decadent breakfast twist or a frothy Whipped Coffee for that trendy, caffeine-kissed edge. Whether you’re feeding a crowd or enjoying a solo weekend treat, these pancakes promise comfort, flavor, and a little bit of travel-daydream magic.
What’s So Great About This Dish?
- I first made these pancakes during a rainy weekend at home, and the smell alone transported me to a cozy B&B in the English countryside—it’s comfort in every bite.
- I love how easily they adapt to my morning mood—add blueberries one day, chai spices the next, and suddenly they feel brand new.
- They’ve become my go-to pre-workout breakfast when paired with the Chocolate Peanut Butter Smoothie—satisfying without feeling heavy.
- Over time, I’ve learned to let the batter rest for ten minutes, which really boosts the fluff—chef trick worth keeping.
- Best of all, they’re light enough to support my wellness goals while still feeling like an indulgence.
Homemade Pancake Recipe
Fluffy, golden, and delightfully simple—these homemade pancakes are a breakfast classic made with everyday ingredients. The batter comes together quickly and cooks into tender rounds with crisp edges. Perfect for drizzling with maple syrup, topping with berries, or enjoying plain straight from the pan.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk or fork
- Measuring cups
- Measuring spoons
- Sifter or fine mesh sieve
- Nonstick skillet or griddle
- Spatula
Instructions
- Sift the flour, baking powder, sugar, and salt into a large bowl.
- Create a well in the center and pour in the milk, melted butter, and egg.
- Mix everything together until the batter is smooth.
- Preheat a lightly oiled griddle or nonstick pan over medium-high heat.
- Once hot, pour about 1/4 cup of batter for each pancake onto the surface.
- Let the pancakes cook for 2 to 3 minutes, until bubbles form and the edges look dry.
- Flip and cook the other side until it turns golden brown.
- Continue the process with the remaining batter.
Notes
- Use room temperature ingredients to help the batter mix more evenly.
- Don’t overmix the batter—some small lumps are okay and lead to fluffier pancakes.
- Let the batter rest for 5–10 minutes before cooking for a better texture.
| Nutrition | Value |
| Calories | 155kcal |
| Carbohydrates | 22g |
| Fibre | 2g |
| Fat | 6g |
| Protein | g |
| Cholesterol | g |
