Easy Homemade Pancakes

Easy Homemade Pancakes

Jump to Recipe

These easy homemade pancakes are light, fluffy and full of flavour, while still being sturdy enough to hold their shape. They are delicious served immediately with your favourite toppings, but they are also ideal for batch cooking, freezing and perfect for back to school and adding to lunchboxes.

Go here for more back to school recipes

I make these pancakes slightly smaller than traditional American pancakes. Their size and firm structure make them similar to the ready-made pancakes available in UK supermarkets, but they are made from scratch using simple ingredients.

Fluffy Pancakes That Hold Together

These pancakes have a lovely soft, cake-like centre, but they do not fall apart easily. This makes them particularly useful when you want pancakes that can be packed into a lunchbox or reheated later.

Serve them warm with butter and golden syrup, or layer them with chocolate spread and sliced banana for a more indulgent breakfast or dessert. Or, like my kids when they were young, just toasted them and ate them as a snack with nothing on!  (my kids loved dry food when they were young?!)

Can You Make Pancakes Ahead of Time?

Absolutely, yes. You can prepare the pancake mixture in advance and keep it covered in the fridge overnight. This makes it easy to cook fresh pancakes in the morning without measuring all the ingredients first.

And then you can also cook the whole batch and freeze the some or all of pancakes for later.

How to Freeze Homemade Pancakes

Allow the pancakes to cool completely on cooling racks. Arrange them in a single layer on a greaseproof-paper-lined tray and freeze for approximately one hour.

Once firm, transfer them to a labelled freezer bag. Freezing the pancakes individually first helps prevent them from sticking together.

How to Reheat Frozen Pancakes

We usually put these pancakes directly into the toaster from frozen. You can also reheat them briefly in the microwave.

Make sure the pancakes are piping hot throughout before serving. Enjoy them plain or add your favourite toppings, including fruit, yoghurt, maple syrup, golden syrup or chocolate spread. But it takes no time to reheat them. I reckon they cost a fraction of the price of the store bought ones so, win-win.

If you make them, let me know in the comments. I’m thinking of trialing some gluten free ones…do you think it is worth it?

Aldi Style Pancakes (Big Batch)

This is a larger recipe for a big batch of pancakes to freeze. These pancakes are small and firm making them perfect for lunchboxes.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 3 minutes mins

Course: Breakfast, Lunch, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 480 grams Self raising flour
• 1.5 tsp Baking powder
• 1.5 tsp Salt use to taste
• 2 tbsp Golden syrup Use any sugar or sweetener you prefer
• 390 ml Milk
• 3 eggs
• 6 tbsp oil

Equipment

• Ice cream scoop or a 1/4 cup measure.

Method

 

1. NOTE!! be accurate in your baking powder measurement as it can be very unpleasant if you use too much! Err on the side of caution and use less if in doubt.
2. Mix the dry ingredients together.
3. Beat the eggs on their own.
4. Combine the wet ingredients including the beaten eggs.
5. Combine the wet and dry mixtures together. You do not need a mixer but you can use one if you wish.
6. You can leave this in the fridge overnight or use it immediately.
7. Heat a dry non stick pan to a medium heat

   (If you do not have a good non stick pan you may need to use oil on the pan)
8. Use an ice-cream scoop or a ¼ cup measure to portion the pancake batter onto the pan
9. Cook for approximately 1.5 minutes each side or until the middle of the pancake has a cake like texture and appearance.
10. Keep warm easily on a plate in a warm oven or let cool on racks to freeze.