Simple Fluffy Pancakes
Prep time
Cook time
Total time
This has been my go-to recipe for years for the lightest, fluffiest, easiest and best pancake recipe ever
Recipe type: breakfast
Serves: 8
  • 1½ cups whole milk
  • 2 teaspoons fresh squeezed lemon juice
  • 2 tablespoons sugar
  • 1½ cups self-raising flour
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 1 large egg
  • 1½ tablespoons butter, melted
  • Melted or softened butter, for greasing pan
  1. Measur milk in large measuring cup, add sugar and lemon juice - mix and set aside for about 5 minutes. Don't worry if it starts to curdle, that's what we want.
  2. Mix flour and bicarbonate of soda together well in a large bowl to combine.
  3. Add egg to the milk mixture and stir the mixture until the egg has combined with the milk.
  4. Add the milk and egg mixture to the flour mixture and whisk until almost smooth.
  5. Add the melted butter and stir to combine. The batter should still have a few small lumps. Don't overmix the batter you don't want to activate the gluten in the flour which may make the pancakes tough.
  6. Heat the skillet or griddle pan til it's medium-hottish (about 2-3 minutes) and wipe with butter or oil.
  7. Scoop ½ cup of the batter into the pan and use the bottom of the measuring cup to spread the batter out to form circle.
  8. Turn the pancake once when bubbles form on the top and the edges look dry. Don't overcook.
  9. Serve with maple syrup, fruit syrup, sauteed apples, fruit - these pancakes will go with anything.
Recipe by Orgasmic Chef at