These Easy 3-Ingredient Pancakes is our ritual weekend pancake recipe. Fluffy and super soft with the added bonus of no oil or butter!
There are so many ways to convert these 3-ingredient pancakes with whatever you like! With this pancake base, you can’t go wrong…
EASY PANCAKE RECIPE
With so many pancake recipes on-line, most of them consist of over 8 ingredients and 82 steps, there’s no need. Especially when you’re in a rush to feed a mad crowd of people — teenagers or any child under 12 included. They don’t care about vanilla extract or buttermilk or chilling batters or whatever. They just want pancakes….YESTERDAY.
Being school holidays right now, these are my go-to pancakes. They’re ready, steaming hot and on the table before my kids are.
HOW TO MAKE A PANCAKE BASE
No complicated steps, beaters, separating eggs or beating egg whites for fluffier pancakes. No sifting flour with a cloud of flour dust flying all over your bench tops. Just one bowl. One spoon. And about 2 minutes mixing 3-ingredients together.
All you need is self raising flour, eggs and milk: the essential base for any pancake recipe.
Pour in your favourite add-ins included in the recipe box just before frying…and good morning to you!
TOPPINGS
Homemade blueberry sauce isn’t the same as eating normal blueberries out of their punnet. Drizzle the sauce all over your stack for a top quality dining experience. Fresh cut fruits, mixed berries and chocolate chips are just as good, as is a good ol’ traditional pour of maple syrup.
Try this pancake recipe for crispier edged pancakes, or for a complete  alternative try our Fluffy Pancake recipe here! Banana pancakes are just as good. Or have some fun with the kids and try my mini pancake cereal recipe!
Looking for more breakfast recipes? Try my Belgian Waffles Recipe, Chocolate Cake Waffles
Ingredients
Pancakes:
- 2 large eggs
- 2 cups /500ml 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.
Debi says
My mom was born in Germany and was raised in A!Erica by her grandmother.. They were poorer than most and her pancakes were Madre with all purpose flour which made for flat pancakes. I loved them and disliked the cake type that the syrup would soak into them,making mush. So I made your recipe, with all purpose flour, added a pinch of salt and a teaspoon and 1/2 of sugar. I FELLT LIKE MY MOM WAS HERE!!! Thank you for finding my history.
Michelle in Heber says
My self rising flour has a purpose in life: Pancakes. We were at our cabin in the woods with limited staples on hand. Added cinnamon, vanilla & chopped bananas. They turned out great.
Served 2 hungry adults.
Thank you for a simple recipe that tasted great!
Rhonda G. Adams says
I tried this simple recipe, and it is good. I add cinnamon, clove, and nutmeg to the batter and boy is it good! So flavorful, so aromatic when cooking. The scent fills the kitchen and it leaves you with a spicy, fresh breath! Delicious!
Sonia says
I am planning on making these for a work fundraiser, and wanted a basic and winning recipe to maximise our outcome; so I decided to make these for my family first.
It was a winner for sure! Although I need to work on the thickness of my pancakes as my husband says that two were too much for him (meanwhile I ate 3…). Overall it was a hit, but I know no to be a bit more frugal with the batter serving sizes.
Thank you for this simple and successful recipe.
Maliha says
thank you so much <3
worked like a charm.
Irawo says
Karina another recipe that doesn’t disappoint. I’ve tried your fluffy pancakes which is my go to recipe but I was feeling meh today and wanted pancakes without the faff. This one is amazing. Quick, simple, got the job done. I’ve put half the batter away as after the 5th Pancake (I was eating each one straight off the stove) I realised I was stuffed! I only added a dash of sugar but next time I’ll try to make them when I’m not h-angry so I promise to be more creative. 2 thumbs up!!!!!
Irawo says
Also to add I had these with sausages on the side so I’m off to take a nap now
Lily says
yes yes yes It was absolutely amazing I added sugar and vanilla extract it was just perfect.
Steph says
I know this recipe has been up for several years but I just recently discovered it and am so glad I did! I have made this several times and it is such a great base pancake recipe – quick, tastes good, and always a hit. Our best “add-ins” are a tsp of pure vanilla extract and chocolate chips. Absolutely wonderful with melted butter on top and a side of scrambled eggs. I can attest to the fact that the freshness of your self rising flour is key to this recipes success – the fresher your flour, the fluffier the pancakes. I have used a few different brands of flour & they all did well. I usually use whole milk and large sized eggs. In the pan, I use air driven spray avocado oil (think Pam brand spray without the lecithin that damages your pans and avocado oil inside the bottle). The avocado oil has a 500F degree smoking point so it doesn’t burn like butter and the mild taste does not overpower the taste of the pancakes themselves. The avocado oil also help me to achieve the golden brown color for the pancakes as well. One full sized batch of these makes about a dozen chocolate chip pancakes for me (using 1/4 cup of batter for each pancake). These also freeze very, very well for a quick breakfast. Oh, and if you are trying to feed a crowd (like on Christmas morning) double the amount of batter you make and use 2 pans on the stove top at once or use an electric griddle that will accommodate making several pancakes at once and keeps a consistent temperature. I keep the cooked pancakes warm in our toaster oven while the others are cooking. I will be using this recipe for many years to come and my teenage son has already expressed and interest in learning how to make them – now if that isn’t the sign of a great recipe, I don’t know what is. Karina – Thank you so much for sharing this with us!!! 🙂
Claudia says
I can’t wait to make these as it sounds like it would be super delicious. I keep forgetting to buy Aunt Jemima pancake mix so since o always have these ingredients in my cupboard as well as loads of fruits, making will be easy.
Moyah says
This was amazing! I did add 2 teaspoons of baking powder, nutmeg, cinnamon and vanilla extract and my go to self rising flour is White Lily. I will definitely be making again!
lybhall says
Enjoyed the easy pancake recipe! Less ingredients, quicker to eat