Indulge in the fluffy goodness of homemade pancakes with this easy-to-follow recipe. Whether it’s a leisurely weekend breakfast or a quick weekday treat, these pancakes are sure to satisfy your cravings. With simple ingredients and straightforward steps, you’ll be flipping perfect pancakes in no time.


  • 1 egg
  • 250ml (1 cup) of milk
  • 2 tbsp oil
  • 1 cup of flour
  • 1 tbsp of sugar
  • 1 tsp of baking powder


  1. In a mixing bowl, add the egg yolks and sugar. Whisk with a mixer until smooth.
  2. Add the milk, oil, and sifted flour to the mixture. Mix until well combined.
  3. In another bowl, whisk the egg whites until stiff peaks form.
  4. Gently fold the whipped egg whites into the pancake batter.
  5. Add the baking powder to the batter and mix gently.
  6. Let the batter rest for 5 minutes to allow the baking powder to activate.
  7. Heat a non-stick pan over medium heat and lightly grease it with oil or butter.
  8. Pour a ladleful of batter onto the pan and cook until bubbles form on the surface.
  9. Flip the pancake and cook until golden brown on both sides.
  10. Repeat with the remaining batter, stacking the pancakes as you go.
  11. Serve hot with maple syrup, fresh fruits, or your favorite toppings.

Nutritional Information:

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Calories: 150 kcal per serving (2 pancakes)
  • Yield: Makes 6 pancakes
  • Diet: Vegetarian
  • Method: Pan-frying
  • Cuisine: Breakfast/Brunch
  • Category: Pancakes
  • Serving Size: 2 pancakes
  • Nutritional Values (per serving):
    • Sugar: 5g
    • Sodium: 250mg
    • Fat: 7g
    • Carbohydrates: 17g
    • Fiber: 1g
    • Protein: 5g
    • Cholesterol: 55mg


Recipe for Beef Tips with Mushroom



Homemade pancakes are a classic breakfast favorite that never fails to delight. With this simple recipe, you can whip up a batch of fluffy pancakes anytime you crave a comforting and delicious treat.


  1. Can I use whole wheat flour instead of all-purpose flour?
    • Yes, you can substitute whole wheat flour for all or part of the all-purpose flour to add a nutty flavor and extra fiber to your pancakes.
  2. Can I make the pancake batter ahead of time and store it in the fridge?
    • Yes, you can prepare the pancake batter ahead of time and store it covered in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.
  3. Can I freeze leftover pancakes?
    • Absolutely! Once cooled, stack the pancakes with parchment paper between each one and place them in a freezer-safe bag or container. They can be reheated in the toaster or microwave when ready to eat.
  4. What can I substitute for oil in the pancake batter?
    • You can use melted butter or melted coconut oil instead of vegetable oil for a richer flavor.
  5. Can I make these pancakes vegan?
    • Yes, you can use plant-based milk (such as almond milk or soy milk) and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as substitutes for the egg and dairy milk.

You may also like

Classic Sugar Cream Pie Recipe

Recipe for Vegetable Beef Soup

Leave a Comment