These classic American pancakes make for a quick, unfussy, and crowd-pleasing breakfast. They're easily adaptable too—just add a handful of blueberries, chocolate chips, porridge oats, or other fill-ins when you mix the wet ingredients with the dry. If you like your pancake on the fluffier side, add 1 tbsp of baking powder. Stack them up and top with butter and maple syrup, fresh fruit, jam or honey. 

Makes 12 mini or 4 large pancakes


  • 200g plain flour
  • 1 tbsp baking powder, optional
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 large egg
  • 300ml milk
  • 50g butter, melted but not hot, plus more for frying
  • For a fluffier pancake, add 1 tbsp baking powder


  1. Sift together flour, baking powder, salt, and sugar; in a separate bowl mix together eggs, milk, and butter
  2. Pour the wet ingredients into the dry ingredients and stir just until mixture is combined; do not over-mix as this will result in tough pancakes
  3. Melt enough butter in a frying pan to lightly coat the bottom of the pan
  4. Pour 1/3 cup of batter into the pan to make small pancakes, or 1 cup to make large pancakes; fry on medium-high heat until the edges of the pancakes are set, then flip and fry until the bottom is golden

    BK Tips

    • To keep pancakes warm before serving, placed cooked pancakes on a tray in a warm oven at 120°C (100°C fan)