Having a basic pancake recipe in your repertoire is always going to be a good thing.

You can pull it out when you want to make an impressive breakfast or brunch. Or you can make them in a big batch and freeze them to pull out for snacks or a quick dinner.

Based on my baking history, you just know that my recipe is going to have to be very basic and as foolproof as possible before I share it with you. I have made this recipe dozens of times and it produces delicious pancakes every time. The key is having a good non-stick pan (and reinforcing the non-stick by spraying the pan with cooking oil or butter) AND patience. Patience to wait for those bubbles to appear in the pancakes before flipping!

Being basic pancakes, the flavour is very neutral, so they lend themselves to sweet or savoury toppings.


white scalloped edged plate with a stack of basic pancakes. Scattered over the pancakes are blueberries and sliced strawberries.


pancake topping ideas

  • Sugar and lemon
  • Fresh berries
  • Sliced stone fruit or banana
  • Stewed fruit
  • Maple Syrup
  • Nutella
  • Ice cream
  • Mascarpone
  • Bacon
  • Granola
  • Grilled mushrooms
  • Jam
  • Cream
  • Fried egg
  • Smoked salmon
  • Butter
  • Nuts


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white scalloped edged plate with a stack of basic pancakes. Scattered over the pancakes are blueberries and sliced strawberries.

Basic Pancakes

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  • Author: Nina Mills
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4-6 pancakes 1x
  • Category: Breakfast
  • Cuisine: American


A basic neutral pancake batter recipe that can accommodate sweet or savoury toppings.


  • 1 cup self-raising flour
  • Salt
  • 1 cup milk
  • 1 egg
  • 25g butter, melted
  • Cooking spray or extra butter for cooking the pancakes


  1. Sift together the self-raising flour and a pinch of salt.
  2. Beat together the milk and egg and then add to the dry mixture. Add melted butter.
  3. Whisk everything together until you have a smooth batter
  4. Heat a small non-stick frying pan on a medium-high heat and either spray with cooking spray or melt some extra butter (just enough to thinly coat the pan). Drop a ladleful of the pancake batter. Swirl the pan around so that the batter covers the base evenly.
  5. When bubbles start appearing on the surface of the pancake, it is time to flip!
  6. Let the pancake cook for another 30 seconds then transfer to a covered plate to keep warm
  7. Repeat with the remaining batter then serve with your choice of toppings


  1. if you feel like you have your pancake game nailed, you can use a big frypan and cook multiple pancakes at once, rather than one at a time.
  2. You can rest the batter in the fridge for 30 minutes after whisking. This is optional but can helps the gluten in the flour to relax if the mixture has been over whisked, making for a less chewy pancake
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