> Skip to content

Recipe  •  13 February 2025

 

One-Bowl Fluffy Pancakes

These pancakes are fast, fluffy, and don't make a huge mess of your kitchen.

You can serve each batch of pancakes as you make them, or you can keep finished pancakes warm while you're cooking the rest: Place them on oven-safe plates, an oven-safe platter, or a baking tray in a 90°C oven. Make sure to use oven gloves to take them out of the oven when you're ready to serve (the plates, platter, or baking tray will be hot). Serve with extra butter and maple syrup, a dusting of icing sugar, or drizzled with Strawberry Sauce (page 229). 

MAKES: 12-14 pancakes

INGREDIENTS

  • 240g plain flour
  • 55g granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • ½ teaspoon ground cinnamon (optional)
  • 400 ml milk
  • 2 large eggs
  • 2 tablespoons vegetable oil, plus more for cooking
  • ¼ teaspoon vanilla extract

Optional Pancake add-ins:

  • 1 tablespoon of fresh or frozen blueberries
  • 1 tablespoon of chocolate chips
  • 3-4 slices of banana
     

METHOD

  1. Preheat the oven to 180°C (160°C fan-forced) and line a 12-hole regular muffin tin with paper cases.

  2. Add the milk, eggs, oil, and vanilla. Use the whisk to break the egg yolks, then whisk until the ingredients are just combined and the eggs are evenly distributed but the batter is still a little lumpy. Let the batter sit for 10 minutes to thicken up. 

  3. Add ½ teaspoon of oil to a 30cm nonstick frying pan. Heat the frying pan on the hob over medium heat until the oil is hot but not smoking (see page 17), 2 to 3 minutes. 

  4. Using oven gloves, pick up the handle of the frying pan and carefully swirl the oil so it evenly coats the pan. Set the frying pan back down on the hob. 

  5. Use a ladle to scoop 3 portions of batter into the frying pan, leaving some space between them, then use the measuring cup to spread each portion into a circle. If you're adding fillings (see Pancake Add-Ins), sprinkle them evenly over each pancake while the batter is still wet. 

  6. Cook the pancakes until bubbles pop on the surface and the bottoms are golden brown (slide a spatula underneath a pancake and lift up a little bit to peek underneath to check), 2 to 3 minutes. 

  7. Use the spatula to flip each pancake. Cook until the second side of each pancake is golden brown, 1 to 2 minutes. (If your pancakes start to get too dark too quickly, turn the heat down a little bit.) 

  8. Use the spatula to transfer the pancakes to serving plates (to keep them warm, see the introduction). Repeat steps 5 to 7 with the remaining batter, adding ½ teaspoon oil to the frying pan and swirling it to coat the pan evenly in between batches - you'll make 4 or 5 batches total. When you're done with your last batch, turn off the hob. Serve. 

 

FUN FOOD FACT: You can add all kinds of mix-ins and flavours to a basic pancake recipe. Famous freedom fights Rosa Parks swore by a pancake recipe that used peanut butter!

Feature Title

More features

See all recipes
Recipe
Fairy Bread

Fairy bread is a treat traditionally served at birthday parties in Australia, but you can make it for yourself as a snack anytime.

Recipe
Chickpea arrabbiata

Fast, spicy and delicious, this is the perfect midweek meal to put a smile on your face.

Recipe
Spinach, mushroom and goat cheese toast

There’s something timeless about a tartine – a rustic slice of golden, toasted sourdough bread topped with simple yet vibrant ingredients. Just three ingredients have the power to create flavours that are earthy, tangy and satisfyingly rich.

Recipe
Candied Orange Peel Chocolate Babkas

This babka recipe brings together the classic combination of chocolate and orange, creating a sweet, comforting dessert bread. The candied orange peel adds a delightful contrasting texture to this sweet and soft loaf.

Recipe
Onigiri (rice balls)

Onigiri is real soul food. It’s perfect for picnics, weekend activities and family car journeys. Use this recipe to make as many onigiri as your heart desires, with filling or without (shio-nigiri).

Recipe
Jamie Oliver’s Meatball Traybake

Hidden in these meatballs from Jamie Oliver are cannellini beans for an added fibre bonus. Using an old friend like meatballs to get some beans into your life is a tasty, nutritious win.

Recipe
Gimme S'more Cake

Britney sang it and I (mis)heard it.

Recipe
Olive Oil Cake with Peaches and Cream

Make this stunning cake and wow your guests at your next summer gathering; the cake is moist from the olive oil and stacked high with your choice of either whipped cream or buttercream, and fresh peaches.

Recipe
Basil, Courgette and Pistachio Pasta

The perfect quick summer meal, this simple pasta dish uses only a few simple ingredients but is packed with bright, herby flavours.

Recipe
Triple Garlic Crispy Chicken with Green Rice and Sauce

Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.

Recipe
Tropical Prawns with Plantain and Pickled Shallots

This colourful Brazilian recipe from Ixta Belfrage combines juicy prawns with plantain in a rich and deeply flavourful prawn oil. If you're looking for the perfect starter for hosting, look no further.

Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image