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Flour, eggs, and milk are all you need to whip up these delicious Easy Pancakes. They’re incredibly fluffy, super soft, and surprisingly low in calories since they don’t require any oil or butter! Wondering where the trick is? There isn’t one—just pure pancake magic.
These 3-ingredient Easy Pancakes have become our weekend ritual. They’re so light and fluffy, you’ll never feel weighed down after enjoying them. Perfect for any sweet tooth who’s watching their calories!
What Sets Easy Pancakes Apart?
With so many pancake recipes online, it’s hard to find one that is quick and easy, and guarantees you perfectly fluffy pancakes every time. We have awesome pancake recipes of our own, like our Buttermilk Pancakes and our The BEST Fluffy Pancakes. While they are delicious, they aren’t exactly quick.
Most pancake recipes you’ll find online consist of more than eight steps and a million different ingredients, making the preparation stage unnecessarily stressful. There’s no need for that, especially when you’re in a rush to feed teenagers or young kids. They don’t care about vanilla extract, buttermilk, or chilling batters. They just want pancakes… YESTERDAY. During the school holidays, these Easy Pancakes are my go-to. They’re ready, steaming hot, and on the table before my kids even realize it.
Quick and Easy Pancakes: Key Ingredients
The secret to these Easy Pancakes lies in their simple yet powerful ingredients. Each one brings something unique to the table, creating a fluffy, delicious pancake that’s sure to impress. Let’s dive into what makes this recipe truly exceptional.
- Flour: Choose high-quality all-purpose flour for the best results. Opt for unbleached flour to retain more nutrients and flavor. When measuring, be sure to spoon the flour into the measuring cup and level it off with a knife to avoid over-packing, which can lead to dense pancakes.
- Milk: Use fresh, whole milk for a richer, creamier texture. If you’re looking for a lighter option, low-fat or skim milk will work just fine. For a dairy-free alternative, try almond milk or oat milk—they add a unique flavor twist while keeping the pancakes soft and fluffy.
- Eggs: Always use fresh, large eggs. The fresher the eggs, the better the pancakes will turn out. Look for eggs with a bright orange yolk, which indicates high-quality and freshness. Room temperature eggs mix more easily into the batter, creating a smoother consistency.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Making Perfect Easy Pancakes: Step-By-Step Guide
Ready to whip up some delicious and fluffy Easy Pancakes? Follow these simple steps with images to guide you through the process. You’ll achieve perfectly fluffy pancakes using just three main ingredients: flour, eggs, and milk. It’s an effortless recipe that’s sure to become a family favorite!
- Whisk the eggs and milk together to combine. Add in the flour, and beat until the batter is smooth and lump-free. Add in any optional add-ins you like, such as fresh fruits, cinnamon, yoghurt, or chocolate chips here.
- Heat a nonstick pan over low-medium heat with cooking oil spray. Wipe over excess; pour the batter per pancake. Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown.
- Flip and cook until golden; transfer to a warmed plate. Repeat with remaining batter, spraying or greasing the pan between every second or third pancake if needed.
- Serve immediately with yoghurt, ice cream, whipped cream, maple syrup, berries, or any other toppings you like. Enjoy your fluffy and delicious pancakes!
Once you’ve mastered the art of making these Easy Pancakes, the fun doesn’t stop there. You can add, mix, or top your pancakes with some of your favorite flavors like our Blueberry Sauce, or Homemade Nutella Spread. You can even turn these easy pancakes into Pancake Roll-ups with a variety of fillings as in these French Toast Roll Ups!
Don’t think the pancake adaptations are over! I love seeing creative pancake dishes, that’s why I’ve created Zebra Marble Pancakes, Nutella Stuffed Banana Pancakes, and even Blueberry Ricotta Pancakes. Or have some fun with the kids and try my Mini Pancake Cereal Recipe!
Recipe FAQ’s
Flip the pancakes when you see bubbles forming on the surface and the edges look set and golden brown
Yes! Use plant-based milk and an egg substitute like flaxseed or chia seed to make the pancakes vegan.
Yes! Use plant-based milk and an egg substitute like flaxseed or chia seed to make the pancakes vegan.
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Easy 3 Ingredient Pancakes
Ingredients
Pancakes:
- 2 large eggs
- 2 cups milk skim, low fat or full fat
- 2 1/4 cups white self raising flour
Instructions
- Whisk the eggs and milk together to combine. Add in the flour, and beat until the batter is smooth and lump free. Add in any option add-ins you like here.
- Heat a nonstick pan over low-medium heat with cooking oil spray. Wipe over excess; pour about 1/3 cup of batter per pancake. Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden; transfer to a warmed plate; repeat with remaining batter (spraying/greasing pan between ever second or third pancake if needed).
- Serve immediately with yoghurt, ice cream, whipped cream, maple syrup, berries, or any other toppings you like.
Notes
*2-4 tablespoons sugar
*2 teaspoons baking powder (for extra fluffiness)
*1 teaspoon pure vanilla extract
*Pinch of salt
*1/3 cup chocolate chips
*1/2 cup blueberries or raspberries *Substitute with plain or all purpose flour if you don’t have self raising. Add 1 tablespoon of baking powder when adding the four and whisk until smooth. You can also use whole wheat or wholemeal flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
made these today and they tasted bomb!! so easy and quick to whip up.. the only thing i added was abit of sugar. so fluffy!! thanks heaps !
Hi! I’m looking to try these in the UK and adapt them for Weight Watchers. When you say serves 12 is that 12 pancakes or 12 people?
Thanks in Advance!
Two cups of all purpose flour or self rising makes 8 good size. I use the quarter cup measuring for one pancake or waffles. Often I use fruits that are puréed..the best bet is a jar of baby foods any fruit purée. Warming tray helps to serve more .
WOW DELISH! These pancakes were so good! We even used Bob’s red Mill one to one gluten free flour, Added a dash of sugar, and added blueberries They were perfect! Tasted like a cross between a pancake and crêpe. ????
Me and my best friend loved them we had a sleepover and my parents had gone out they were the best pancakes we had ever had and they were DELISH! Thanks for the amazing recipe xx??
Great recipe. I used Almond milk.
OMG thank you
woke up this mopening with a craving for pancakes, could remember that they were simple, but you are right, everything i could find online had 50million ingredients and 50 million steps, lol, so thank you for this!! delicious 🙂
The BEST Pancakes that I have EVER MADE and EATEN ???? SO FLUFFY AND DELICIOUS !!!!!!! 10+ ????⭐? A BLUE RIBBON RECIPE ?
Isn’t this how everyone makes pancakes? (I mean I’ve made this ‘recipe’ for 30 yrs) or have people just forgotten how to cook? It’s standard batter mix… at least in the uk it is – pancakes need only be those three things plus add ins / golden syrup over the top / sprinkle of sugar and lemon juice
I’m sure it’s a revelation though to international friends!
i think people just try and be fancy and add too much e.g baking soda/powder vanilla extract etc,
You’re dead on the money
Can I use buttermilk instead of milk?
Hi Chrystal. Absolutely!
THANK YOU soo much for this yummmmy easy pancake recipe!! With my busy schedule in running a business I was looking for a fast way to make homemade pancakes. I made some this morning and it was a DELISH success!! Pancakes came out fluffy and crispy golden edge – yum!
Love the recipe and so simple!