There's nothing quite like the smell of fresh pancakes on a Saturday morning, is there? Whether you love them thick and fluffy or thin and savoury like we do in Nigeria, getting them right is a special kind of joy. I've made hundreds of pancakes in my life, and I've learned all the secrets—from the perfect batter consistency to the perfect flip.
In this guide, I'm going to share everything with you. We'll start with a super simple, can't-fail easy pancake recipe, then we'll cover how to make fluffy pancakes, and finally, I'll share my personal recipe for classic Nigerian pancakes. You'll be a pancake pro in no time!
The Essential Pancake Ingredients: What You'll Need
Here are the basic pancake ingredients you'll need to get started. These form the foundation for the perfect batch.
- All-Purpose Flour: The foundation of your pancakes.
- Eggs: This binds everything together. Use fresh, room-temperature eggs if possible for better results. They mix more evenly into the batter, preventing pockets of unincorporated egg.
- Milk: Whole milk makes for a richer pancake, but you can use any kind. We'll discuss using water later!
- Sugar: Just a little for sweetness. You can adjust this to your taste.
- Baking Powder: This is the secret to fluffy pancakes! Make sure yours is fresh for that light and airy texture. Chemically, it reacts with the liquid and heat to create tiny bubbles of carbon dioxide gas, which is what makes the pancakes rise and become fluffy.
- Salt: A pinch of salt brings out all the other flavours.
- Melted Butter or Oil: For a rich, moist pancake.
How to Make Simple, Fluffy Pancakes in 5 Easy Steps
This section covers how to make pancakes step by step. It's a foolproof method for achieving light, fluffy results every time.
Printable Recipe Card
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
Step-by-Step Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. My trick is to whisk for a full 30 seconds to make sure the baking powder is evenly distributed. This is key for a consistent rise!
- Mix the Wet Ingredients: In a separate, smaller bowl, crack the egg and whisk it lightly. Then, add the milk and melted butter (or oil) and whisk until just combined.
- Combine Wet and Dry: Pour the wet mixture into the bowl of dry ingredients. Now, here's the secret to tender pancakes: Do not overmix! Mix only until you no longer see dry streaks of flour. Every time you stir, you're developing gluten, the protein network in flour. A little gluten is good for structure, but too much makes pancakes rubbery and chewy instead of light and tender. That's why lumps are your friend—they're a sign you haven't overworked the batter!
- Heat Your Pan: Place a non-stick pan or griddle over medium heat. To test if it's ready, flick a drop of water onto the surface. If it sizzles and evaporates, you're good to go. Add a small amount of butter or oil to the pan.
- Cook the Pancakes: Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot pan for each pancake. Cook for about 2-3 minutes, or until you see bubbles forming on the surface and the edges look set. This is the sign it's ready to flip! Flip carefully with a thin spatula and cook for another 1-2 minutes on the other side until golden brown.
The Classic Nigerian Pancake Recipe (Savoury & Delicious)
Now for a taste of home! For this Nigerian pancake recipe, you will need flour, eggs, and milk (or water), but also finely chopped scotch bonnet pepper for a savoury kick. The Nigerian pancake is quite different from the American-style fluffy version. It's thinner, more like a crepe, and often has a savoury flavour. Here is how we make it in my family.
Ingredients for Nigerian Pancakes
- 1 cup all-purpose flour
- 1 ½ cups water or milk (or a mix)
- 2-3 tablespoons sugar (or to taste)
- ½ teaspoon salt
- 1 egg
- 1 small onion, very finely chopped
- 1 scotch bonnet pepper (ata rodo), finely chopped (optional, adjust for heat)
- Oil for frying
Instructions
- In a bowl, whisk the flour, sugar, and salt together.
- Add the egg and about half of the water/milk, whisking until you have a smooth, thick paste. This helps prevent lumps.
- Gradually whisk in the rest of the water/milk until the batter is thin and runny—much thinner than American pancake batter.
- Stir in the finely chopped onion and scotch bonnet pepper.
- Heat a generous amount of oil in a non-stick skillet over medium heat.
- Pour a thin layer of batter into the pan, swirling it to cover the bottom.
- Fry for 2-3 minutes. You'll know it's ready to flip when the edges start to pull away from the pan and become lacy and crispy. Flip and cook the other side for another minute.
In Nigeria, we often eat these as a popular street food or a quick breakfast snack. Simply sprinkle with sugar, roll it up tightly while it's still warm, and enjoy it on the go. No fork or knife needed!
Quick Variations: 3-Ingredient & Homemade Mix
The Ultimate 3-Ingredient Pancake Recipe (Banana Pancakes)
For a quick, healthy, and gluten-free option, try this 3 ingredient pancake recipe.
- Mash one ripe banana in a bowl.
- Whisk in two eggs until well combined.
- Add a pinch of cinnamon (optional).
- Cook in a lightly oiled pan as you would regular pancakes. They are more delicate, so flip with care!
How to Make Pancake Mix at Home
Want to make your own pancake mix at home? It's simple and saves time. Mix these dry ingredients and store them in an airtight jar.
- 6 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
To use, just mix 1 cup of the dry mix with 1 egg and 1 cup of milk.
FAQs
Here we answer all your common questions. For more great tips, check out our Kitchen Hacks.
Why was my first pancake a disaster?
Don't worry, the first pancake is almost always a test. It's the one you use to get the pan temperature and oil amount just right. Think of it as a sacrifice to the pancake gods!
My batter seems too thick/thin. What do I do?
If your batter is too thick and won't pour easily, whisk in a little more milk, one tablespoon at a time, until it reaches the right consistency. If it's too thin, sprinkle in a tablespoon of flour and gently mix.
How do I keep pancakes warm while I cook the whole batch?
Preheat your oven to a low temperature (around 90°C / 200°F). As you finish each pancake, place it on a baking sheet in a single layer in the warm oven. This keeps them hot and ready to serve all at once.
How do I make pancakes extra fluffy?
The secret is twofold: 1) Fresh baking powder, and 2) Don't overmix the batter! A lumpy batter means you haven't overworked the gluten, which results in a tender, fluffy pancake. Some people also add a splash of vinegar or use buttermilk instead of regular milk to react with the baking powder for extra lift.
Do you cook pancakes in oil or butter?
You can use either! Butter adds a richer flavour and helps the pancakes brown nicely. Oil has a higher smoke point, which can be better for preventing burning if your pan is very hot. My personal choice is butter for flavour, but I use a neutral oil (like groundnut oil) for Nigerian pancakes.
Can I use water instead of milk for pancakes?
Yes, you can absolutely make pancakes with water and flour. Pancakes made with water will be lighter and have a crispier edge, much like a crepe. Pancakes made with milk will be richer, more tender, and have a softer texture. For the classic Nigerian style, water is often used.
How do I make pancakes for just one person?
It's easy! Just halve the simple recipe above to create a pancake recipe for 1 person. Use 1 small egg, and adjust the other ingredients accordingly. This should give you about 3-4 perfect pancakes, just for you. This is a perfect option for students, and you can find more ideas in our ultimate Nigerian student foodstuff list.
What are the most common pancake mistakes?
- Overmixing the batter: This makes pancakes tough and rubbery. Remember, lumps are your friend!
- Incorrect pan temperature: A pan that's too hot burns the outside before the inside is cooked. Too cold, and you get a pale, greasy pancake. Medium heat is your goal.
- Flipping too soon: Be patient and wait for the bubbles to appear across the surface before you even think about flipping.
- Pressing down with the spatula: This is the #1 sin of pancake making! It deflates all the air you worked so hard to create. Never, ever do it.
What is the best syrup for pancakes?
While classic maple syrup is popular, don't be afraid to try other things! Honey is a wonderful choice. In Nigeria, we often just sprinkle on some sugar. You can also serve them with fresh fruit like mangoes and pineapples, or a drizzle of chocolate sauce.
.jpg)
.jpg)
.jpg)
){kind=link}
0 Comments