How to make pancakes

Hold it right there! Yes, you. Put down that store-bought pancake mix and back away slowly.

Now. See right there on the next shelf, where items such as ‘flour’ and ‘eggs’ are available for sale? Go there and put these things in your trolley. …Now! Do as I say and no one gets hurt, okay?

You too, can prevent food crimes. Here is Best Home’s Chef guide to making pancakes from scratch, guaranteed to earn you kitchen cred, and keep you out of trouble!

You will need:

•    A stovetop (or flat BBQ surface – just put greaseproof baking paper down before you cook)
•    A frypan (heavy-based is best)
•    A spatula
•    A whisk
•    Measuring cups and spoons
•    An oven to keep pancakes warm (optional)
•    Pancake ingredients (see recipe below)

Basic pancake recipe

(Serves 4)

2 cups plain flour
2 tspn baking powder
100g unsalted butter (melted)
3 tspn sugar
2 x eggs
2 cups milk

(15 mins prep time, 20 mins cooking time)

1. Combine flour, baking powder and sugar in a bowl. (Your pancakes will be extra fluffy if you sift the flour first).

2. Add eggs, milk, and butter and whisk:

3. For best results, let your batter thicken up in the fridge for 1 hour. (You can even make the batter ahead of time and store overnight). However, this step is not strictly necessary – it’s a matter of personal preference.

4. Heat your pan and add a little extra butter to make sure the pancakes don’t stick. Ladle about 1/3 cup of pancake batter into the pan. When you see the bubbles come through, flip the pancake over with a spatula, then cook for a further 3 minutes, or until both sides are evenly brown.

5. Repeat with remaining batter. Cooked pancakes can be placed on a plate and wrapped in a tea towel to keep warm. Alternatively, place in the oven on a low heat (about 100°C) until ready to serve.

See how it’s done here:

Note: in this recipe 3 cups of buttermilk is used instead of 2 cups of regular milk. The buttermilk will make your pancakes richer and give them a wonderful flavour, for an extra-delicious pancake experience!

Different types of pancakes


A crêpe is just like a pancake except thinner. This is achieved by making a thin liquid batter with less flour. (In the recipe above, you could reduce the flour by 1 cup, add 1 egg, and omit the sugar to make crêpes).

Not just for breakfast, you can serve crêpes as a delicious dessert (with double cream and Grand Marnier, mmm!) or even as a savoury entrée.

Check out Phoodie’s amazing Thousand Layer Crêpe cake here:


Just like a pancake except smaller, pikelets are perfect for morning tea served with jam and cream. (They’re also great with honey, golden syrup, or served plain with butter. Yums!)

Savoury pancakes

Basically, all you need to do to make savoury pancakes is omit the sugar and voila! You are now ready to eat pancakes for every meal in your day. Or week! Or life!! Why not, you only live once.

To get you inspired, here are Stuart Talman’s awesome Red Braised Pork Pancakes:

Pancake toppings


High in fibre, potassium and Vitamin B6 – and fat-free – the banana is a wonder food that also happens to taste amazing.

For best results, grill your banana and serve dusted with icing sugar. *drools*

See how it’s done:


A delicious fresh blueberry sauce can be made by reducing blueberries on the stovetop with a little lemon juice and sugar. (If blueberries are out of season you can use frozen blueberries instead).

Alternatively, you can sprinkle blueberries over the uncooked side of your pancake right before flipping. Tastes great with a good quality vanilla bean ice-cream!

Any other kind of fruit

Okay, so if we were to list every single type of fruit that tastes good on pancakes, we will be here all day! Suffice to say, fruit + pancakes = yum. Try fresh strawberries with whipped cream, or passionfruit and yoghurt for a tropical twist.

We at Best Home Chef particularly love the caramelised pineapple in Courtney Perks’s pancakes recipe – original and exciting!


Similarly, nuts and pancakes go together extremely well – plus they’ll give you an important protein boost. For best results, try toasting your nuts in a frypan or under the grill before serving – it’ll enhance the flavour.

Try macadamias with maples syrup, or toasted almonds with vanilla and cinnamon, or crushed peanuts and chocolate sauce for a deliciously decadent treat.


Can’t decide whether you want a savoury or sweet breakfast? Satisfy both cravings at once by topping off your pancake stack with a couple of rashers of crispy bacon. Bacon goes together weirdly well with maple syrup, creating a heady combination of salty and sweet that’ll keep you going for the rest of the day and beyond.

Stop… pancake time!

Now you know how to make pancakes from scratch, so it’s time for you to go forth and get your cook on!

And if you come up with any tasty twists on the original, be sure to share with the community at Best Home Chef. Sharing is caring, people!

Louise Carter
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Louise Carter

Best Home Chef's resident writer and sweet tooth, Louise once decorated ice cream cakes for a living. Although this job had several health consequences, osteoporosis was not one of them. Louise is also an ex barista whose biggest pet peeve is burnt milk. She loves travelling, and has recently returned from a pasta-eating excursion to Italy. One day she hopes to grow vegetables and make her own cheese and wine. She lives in Sydney. Google+

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