Classic Fluffy Pancakes
Soft, golden stovetop pancakes with maple syrup and berries — the simple weekend classic, built from storecupboard basics.
Per serving, as written.
The weekend classic, made from things you already have in the cupboard. Flour, milk, egg and a little butter give you a soft, tall stack — nothing fancy, just the version everyone actually wants.
A big spoon of Greek yogurt and a drizzle of honey — the way a stack gets eaten across Greece and Cyprus — turns a light, flour-heavy breakfast into a properly protein-rich one without touching the fluffy pancakes themselves. If you’re chasing a leaner morning, the honey and the butter are the first things to give; for even more protein, part of the flour can make way for a scoop of whey without hurting the fluff.
Want them even fluffier? Separate the egg, fold the whisked white through the batter at the end, and cook straight away.
Ingredients
For the batter
- 200 g plain flour
- 2 tsp baking powder
- 2 tbsp caster sugar
- 1 pinch fine salt
- 300 ml milk
- 1 large egg
- 30 g butter, melted
- 1 tsp vanilla extract
To finish
- 400 g Greek yogurt
- 2 tbsp honey
- 160 g mixed berries
Method
- Whisk the flour, baking powder, sugar and salt together in a large bowl.
- In a jug, beat the milk, egg, melted butter and vanilla until combined.
- Pour the wet mix into the dry and whisk just until you have a smooth, thick, pourable batter — a few small lumps are fine, and overmixing makes tougher pancakes. Rest it for 5 minutes while the pan heats.
- Warm a non-stick pan over medium heat and wipe it with a little butter. Ladle in rounds of batter and cook until bubbles form and pop across the surface and the edges look set, about 2 minutes, then flip and cook the other side until golden, about 1 minute more.
- Stack the pancakes and serve topped with a big spoon of Greek yogurt, a scatter of berries and a drizzle of honey.
Free to start · no credit card required.