Always perfect pancake recipeWe all know that the first pancake you make is always a test pancake. It’s usually overcooked or even a little bit burnt. But there are a few secrets to cooking pretty perfect pancakes.

The temperature

The temperature the pancakes are cooked at plays a large part. I like to start with a hot pan, add some butter, then turn down the heat. The best time to flip your pancakes is after the bubbles have stopped forming and the edges have turned matte.

The size

I like to make my pancakes roughly the size of a bread plate. This makes the pancakes easy to flip and helps them cook evenly without taking too long. This also means that they are the perfect snack size. Hello left-overs!

The recipe

In the end, it’s the recipe that will make or break your experience with pancakes. I have tested numerous recipes. Both from scratch and store-bought, even the mix from pancake restaurants. And I have found my holy grail pancake recipe.
I think the trick with this recipe, is one particular ingredient; the melted butter. I’m not sure why, but I think the fact that the butter is melted makes all the difference.
This recipe calls for self-raising flour. So you don’t need to worry about how much baking soda or baking powder to all-purpose flour like old-fashioned pancakes.
I also love that the whole recipe only contains 1/4 cup of sugar. I generally won’t make a recipe if it calls for more than 1/2 cup of sugar. It’s just not necessary. My three ingredient protein pancakes actually have no added sugar!

Save them for later

This might seem strange, but you can easily freeze any of the leftover pancakes. I know, why would I have leftover pancakes? Trust me it does happen sometimes.

How do you like your pancakes?

I serve mine with fruit and maple syrup.

My husband likes to add a knob of butter to each layer in the stack, then smothers it with maple syrup.

And my daughter likes them cut into triangles, like slices of pizza. Then she dips them in maple syrup.

Pretty Perfect Pancakes

Pretty Perfect Pancakes

The beauty of this recipe is that you don't have to follow the recipe exactly to get these perfectly made pancakes. I often eyeball the amount of butter needed.


  • 1 1/2 cup self raising flour
  • 1/4 cup white sugar
  • 1 1/4 cup milk or buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbs melted butter

Optional extras

  • chocolate chips
  • sprinkles
  • thinly sliced strawberries


    1. In a bowl use a wire whisk to combine the flour and sugar
    2. Add the wet ingredients (milk, egg, vanilla, and melted butter) to the dry ingredients
    3. Use the whisk to mix everything together until just combined, be careful not to over mix
    4. Add some butter to fry pan over medium-high heat
    5. Add the pancake batter to the centre of the frypan. I like to use a 1/3 measuring cup
    6. Cook for approximately 3-5 minutes or until the bubbles stop forming and the edges turn matte
    7. Flip the pancake and cook for another 2-3 minutes.

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Pretty perfect pancakes


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