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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; melted butter. I’m not sure why, but I think the fact that the butter is melted makes all the difference.
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 smother it with maple syrup. And my daughter eats them as they are with her hands.


Perfect Pancakes

Course Breakfast, Snack


  • 1 1/2 cup self raising flour
  • 1/4 cup white sugar
  • 1 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 3 tbs melted butter plus eaxtra for greasing


  1. In a bowl use a wire whisk to combine the flour and sugar.

  2. Add the milk, egg, vanilla and melted butter to the flour mixture.

  3. Use the whisk to mix everything together until just combined.

  4. Add some butter to frypan 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.

Pretty perfect pancakes