This pancakes recipes is so easy and quick to make, enough time to make them for a lazy weekend breakfast or even during the busy week. 20 minutes from start to finish with ingredients readily available in most kitchens.
Pancakes are such a staple in my house, most weekends we tend to make pancakes, waffles or indian paratha for breakfast, but pancakes seem to be the top choice. I always tend to play with pancake recipes from eggless, diary free to gluten-free. The is a great egg free fluffy pancake recipe and to be honest you would even notice that they are eggless.
In our family we a split between thin crêpe style pancakes and fat thick fluffy pancakes, and these definitely hit the right spot for us ( me and my son) who love the thick fluffy ones. Hubster and daughter do like them they just prefer the crêpe style pancakes.
I love how versatile pancakes are you can top them with fresh fruit, syrups, jam, nutella, cream and even nuts…yep almost anything. To be honest you could even go down the savoury route and add sautéed veggies, salsa even some fried potatoes topped with a little sour cream!
Soft melt in your mouth pancakes remind me of my university days, eating buttermilk pancakes! I do love american style pancakes – and now making them for the kids is rather satisfying.
Now in my books pancakes and maple syrup are a perfect pair. It’s like cookies and cream and beans and toast. I’m such a fan of maple syrup not the flavoured kind but the real deal maple syrup you know the one that’s £8 for a tiny bottle.
1/2 Tsp Vinegar
1/2 Tsp Baking Soda
1 Tsp Baking Powder
2 Tbsp Sugar
200g Plain Flour
Add milk and yogurt to a mixing bowl.
Add vinegar and whisk together.
Add sugar, baking soda, baking powder and flour to the mixing bowl.
Whisk together, don’t worry too much about the little lumps.
Heat a shallow pan and spray with a little oil, then pour on a 1/4 cup full of pancake batter and allow to cook until little bubbles come to the surface.
Flip the pancake and cook until lightly golden brown.
Once both sides are cooked, continue cooking the rest of the pancakes.
Top with fruit, syrups or nutella, serve immediately and enjoy.
- 300ml Milk
- 200g Yogurt
- 1/2 Tsp Vinegar
- 1/2 Tsp Baking Soda
- 1 Tsp Baking Powder
- 2 Tbsp Sugar
- 200g Plain Flour
- Add milk and yogurt to a mixing bowl.
- Add vinegar and whisk together.
- Add sugar, baking soda, baking powder and flour to the mixing bowl.
- Whisk together, don't worry too much about the little lumps.
- Heat a shallow pan and spray with a little oil, then pour on a 1/4 cup full of pancake batter and allow to cook until little bubbles come to the surface.
- Flip the pancake and cook until lightly golden brown.
- Once both sides are cooked, continue cooking the rest of the pancakes.
- Top with fruit, syrups or nutella, serve immediately and enjoy.