Breakfast/Brunch · Corn-Free · Dairy-Free · Egg-Free · Gluten-Free · Gluten-Free All-Purpose Flour · Main Dishes · Nut Flour Blend · Nut-Free · Peanut-Free · Soy-Free · Vegan ·Nov 10, 2021
Pancakes with All-Purpose FlourMake pancakes using our All-Purpose Flour Artisan Blend. These can be made dairy-free also! NOTE: This recipe was retested and updated July 2017.
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Pancakes with All-Purpose Flour
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Servings
Twelve 4" pancakes
Make pancakes using our All-Purpose Flour Artisan Blend. These can be made dairy-free also!
Ingredients
1 cup Pamela's All-Purpose Flour Artisan Blend (140g)
- 3 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup milk or milk alternative, water or soda water
- ¼ cup water
- 1 tsp white vinegar (optional, adds a tang like buttermilk)
- 2 TBSP sugar or agave
- 1 TBSP coconut oil, melted
- 2 eggs, large
- Optional: ½ tsp vanilla
- Optional: ¼ tsp cinnamon
Optional: 3 TBSP Pamela's Nut Flour Blend or almond meal
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Directions
Mix dry ingredients together. In separate bowl mix liquid ingredients. Whisk together wet and dry. Batter thickens as sits. Batter should be thick but pourable. Add additional water if batter becomes too thick. PANCAKES: Pre-heat griddle to medium low. Oil griddle with paper towel and pour 1/4 cup batter onto griddle and cook until bubbles surface all over the pancake, and edges dull. Flip once and cook until the pancakes puff and are browned on the second side. WAFFLES: Pre-heat waffle iron. Pour batter on hot greased iron. Use of coconut oil is important for helping waffles to crisp. Pancakes and waffles may take longer to cook.
Recipe Note
This recipe was retested and updated in July 2017.
When scooping flour instead of weighing, there might be more flour from heavy scooping and batter might need to be thinned with additional water.
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Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.Ingredients
Method
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.
When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
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…
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 for my kids. They’re ready, steaming hot on the table before my kids are.
No complicated steps. No beaters. No separating eggs and 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.
Pour in your favourite add-ins just before frying…and good morning to you.
Easy 3-Ingredient Pancakes
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Serves: 12
Ingredients
Pancakes:
- 2 large eggs
- 2 cups 250ml 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
Optional Add-ins:
*2-4 teaspoons 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.