Easy pancake recipes
I picture pancakes as the perfect Sunday morning breakfast, stacked, topped with whipped cream, and drenched in copious amounts of maple syrup─only ever the real deal, no maple-flavoured imitations.
The internet is full of the complicated sciences of pancake-making. Some recipes even involve resting the batter overnight. I’m in for the quickest, easiest ways out, so here are 5 easy pancake recipes so you can whip up on a weekend morning and be back in bed with pancakes in a jiffy.
1. Mug Pancake
Image credit: @rayray_recipes
Sometimes, all you want is to pop out of bed and be back with breakfast before the sheets turn cold. Make your pancake-in-a-mug, in a microwave, all in less than 10 minutes with this extra easy Mug Pancake recipe. Go crazy with the toppings, put some Netflix on, and enjoy.
Yield: 1 mugcake
Time needed: 2 minutes
Ingredients
1 tbsp butter, melted
¾ tbsp sugar
2 tsp milk, at room temperature
3 tbsp all-purpose flour
¼ tsp baking powder
⅛ tsp vanilla extract (optional)
Optional toppings
Maple syrup
Butter
Steps:
- Melt the butter in your mug, about 20 seconds in the microwave.
- Add sugar, vanilla extract if using, and milk, and mix.
- Add the baking powder and flour, and stir to combine. Make sure you stir all the way to the bottom.
- Microwave on high for one minute.
- Top with cold butter and maple syrup, or any topping(s) of your choice.
Recipe adapted from Emma Fontanella’s post.
2. Banana Pancakes
Image credit: Emma Christensen
If I may quote Jack Johnson’s song, “Maybe we could sleep in, make you banana pancakes, pretend like it’s the weekend now”. Made with just two ingredients, these Banana Pancakes can be whipped up so easily, it’s Sunday morning any day, any time.
Yield: 8 small pancakes
Time needed: 10 minutes
Ingredients
1 ripe banana
2 large eggs
Optional mix-ins
1 tbsp cocoa powder
½ cup chocolate chips
1 tbsp honey
⅛ tsp salt
⅛ tsp baking powder
¼ tsp vanilla extract
Optional toppings
Icing sugar
Jam
Maple syrup
Nutella
Steps:
- Mash banana with a fork till no lumps remain.
- Add mix-ins if using. Baking powder gives you fluffier pancakes. If you’re adding heavy mix-ins such as chocolate chips, add them when the pancake is in the pan.
- Break eggs into mashed banana and stir till completely combined into a loose mixture.
- Melt a little butter or oil the pan on medium heat. Each requires two tablespoons of batter. Remember to leave sufficient space for the batter to spread. It should sizzle when it hits the pan. Cook for one minute.
- Sprinkle chunky mix-ins now, if using. The sides should be beginning to set, but the centre of each pancake will still be liquidy. Check if bottom is golden, and flip carefully. Cook another minute.
- Serve with toppings of your choice.
Recipe adapted from The Kitchn’s post.
3. Baked Blueberry Pancake
Image credit: Mel’s Kitchen Cafe
Skip the hassle of standing at the stove to flip pancakes one at a time, and let your oven do all the work for you with these Oven Pancakes. Replace the blueberries with Nutella swirls, chocolate chips, canned peaches, or anything you’d like!
Yield: 12 to 15 pancake squares
Time needed: 30 minutes
Ingredients
1¼ cup buttermilk
1 egg
3 tbsp melted butter
1½ cup all-purpose flour
1 tbsp sugar
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
2 tbsp coarse sugar
Optional toppings
Maple syrup
Butter
Steps:
- Preheat oven to 200ºC. Line 9×13-inch baking pan with baking paper, and lightly oil.
- Whisk buttermilk, egg, and melted butter. Add flour, baking powder, baking soda, and salt. Whisk till just combined. There should still be lumps.
- Break eggs into mashed banana and stir till completely combined into a loose mixture.
- Pour into baking pan. Top with blueberries and sprinkle coarse sugar.
- Bake 15 to 20 minutes till puffy and golden, and top of pancake springs back when pressed lightly.
- Serve with toppings of your choice.
Recipe adapted from Mel’s Kitchen Cafe’s post.
4. Kaya Pancake
If, like me, you’re drawn like a moth to a flame whenever you get a whiff of pandan waffles at the neighbourhood bakery, this Kaya Pancake was made for you. Up the kaya ante by spreading more kaya in between each pancake, and dollop even more on top for a final flourish. If you’re up for it, make your own pandan syrup too with our Kaya Pancake With Pandan Syrup recipe.
Yield: 6 servings
Time needed: 20 minutes
Ingredients
1 cup milk
1 egg
1 tbsp butter
2 tbsp sugar
1 cup plain flour
1½ tsp baking powder
4 tbsp kaya
2 tsp pandan essence
Steps:
- Add milk, egg, butter and sugar into a mixing bowl.
- Lightly whisk the mixture.
- Add flour, baking powder, kaya and pandan essence into the mixture.
- Whisk until you get a smooth mixture.
- Heat small frypan on medium-low heat.
- Add a teaspoon of butter, swirl to cover all sides.
- Add 1 ladle of batter, let cook for one minute.
- Flip pancakes and let cook for one minute, until firm.
5. Souffle Pancakes
Image credit: @indyassa_japan
Making souffle pancakes is easier than it appears, despite their gravity-defying wobbly heights. You don’t need very many ingredients to make them; it’s more important to ensure your meringue bowl is absolutely clean before making the meringue, not overbeating the meringue, and finally not overmixing the pancake batter. Give this a shot!
Yield: 3 pancakes
Time needed: 30 minutes
Ingredients
Yolk mixture
1 egg yolk
1 tbsp sugar
2 tbsp milk
3 tbsp all-purpose flour
¼ tsp baking powder
White mixture
2 egg whites
1.5 tbsp sugar
⅛ tsp cream of tartar
Optional toppings
Icing sugar
Whipped cream
Maple syrup
Cut fruits
Steps:
- Whisk egg yolk with sugar till pale and frothy, then mix milk in a tablespoon at a time.
- Add baking powder to flour, then sift into the yolk mixture and mix to combine.
- In a separate bowl, beat egg whites with cream of tartar till frothy, then gradually add sugar, and beat till glossy and holds stiff peaks.
- Whisk ⅓ of whites mixture into yolks mixture till well incorporated. Gently fold ½ of remaining whites in, then transfer the yolks mixture back into the whites. Using a spatula, fold to incorporate, being careful not to deflate batter.
- Heat a non-stick shallow pan that has a flat bottom, and lid, on low heat. Lightly oil the pan with an oiled paper towel.
- Dollop your batter in with a ladle or ice cream scoop, cover, and cook for four to five minutes. Add more batter to each pancake, cover, and cook another four to five minutes. The pancake should lift clean off the pan.
- If there is remaining batter, add it to the top of each pancake now, then flip gently, cover, and cook for five to six minutes. Remove when golden, dust with icing sugar, and top with whipped cream and maple syrup.
Recipe adapted from I Am A Food Blog’s post.
Pancakes under 30 minutes
Whether you want to make pancakes in the microwave, on the stove, or in the oven, it’s actually not that difficult. The possibilities are endless when it comes to what you want to add in, or on, your pancakes! No matter if you’re Camp Savoury, or Camp Sweet, pancakes are a versatile base for any topping at all.
Of course, if you’d still prefer to head out for pancakes, here’s our list of 11 places for souffle pancakes in Singapore, and check out our list of 12 breakfast places for pancakes and more!