Easy Breakfast Pancakes

Ingredients

• 185 g (about 1½ cups)plain white flour
• 10 ml (2 tsp)baking powder
• 250 ml (1 cup)milk
• 125 ml (about 140 g; ½ cup)Greek yoghurt
• 2eggs
• 10 ml (2 tsp)maple syrup
• 5 ml (1 tsp)vanilla extract
• Up to 15 ml (1 tbsp)olive oil

Instructions

1. 1

   Warm the pan

   Set a non-stick frying pan over very low heat to preheat.

2. 2

   Mix the batter

   Whisk all the ingredients together in a large bowl until the batter is smooth and free of lumps. If it seems a little thick, whisk in an extra tablespoon of milk.

3. 3

   Cook the pancakes

   Turn the hob up to medium-low and add 1–2 teaspoons of olive oil. Once the oil is hot, pour 80 ml (⅓ cup) of batter into the centre of the pan.

4. 4

   Flip the pancake

   Cook for about 1½ minutes, until several bubbles appear on the surface, then turn the pancake over.

5. 5

   Brown the other side

   Cook for a further 45 seconds, or until golden brown, then transfer the pancake to a plate.

6. 6

   Use the remaining batter

   Repeat with the rest of the batter. Add a teaspoon of olive oil when the pan starts to look dry and the pancakes begin to stick as you turn them.

7. 7

   Add toppings

   Serve the pancakes with your favourite toppings.

What are breakfast pancakes?

Pancakes are a familiar breakfast across many Western food traditions, with plenty of regional styles. This version uses a simple flour-and-egg batter, lifted with baking powder and enriched with Greek yoghurt.

The yoghurt gives the pancakes a soft, tender quality and adds protein, while a little maple syrup and vanilla keep the flavour gently sweet.

Nutrition and macros by portion

The nutrition label shows one serving as written: 247 calories, 11g protein, 36g carbs, 7g fat.

The flour supplies most of the carbohydrates, while the eggs and Greek yoghurt contribute much of the protein. Fat comes mainly from the eggs, yoghurt and olive oil used for cooking. Pair a serving with fruit for freshness, or add eggs if you want a more substantial meal.

Why yoghurt works here

Greek yoghurt: Its thickness makes a substantial batter and helps give the cooked pancakes a tender centre.

Milk: This loosens the mixture so it can be poured; add the optional extra tablespoon only if the batter seems too thick to ladle easily.

Getting the batter smooth

Whisk the ingredients until no floury lumps remain, scraping around the sides and bottom of the bowl as needed. Stop once the mixture is smooth rather than continuing to beat it for a long time.

Choosing the heat

Begin warming the non-stick pan over very low heat, then raise it to medium-low before cooking. This gives the pan time to warm without making the first pancake brown too quickly.

Bubbles: Wait until several appear on top before flipping. If the underside is colouring too fast, lower the heat; if the pancake is still pale after the bubbles form, give it a little longer.

Cooking in batches

Portion: Use 80 ml of batter for each pancake and let it spread from the centre of the pan.

Oil: Add a teaspoon or two to start, then add another teaspoon when the pan looks dry or a pancake begins to catch as you turn it. Cook the pancakes in succession until the batter is used.

Toppings and serving

Serve them with your preferred toppings, such as fruit, yoghurt or a drizzle of maple syrup. For a more filling plate, add a side of fruit or eggs.

Recipe notes & tips

• Measure the batter to keep the pancakes a similar size and help them cook at the same rate.
• Use a non-stick pan and add oil when the surface starts to look dry.
• Wait for several surface bubbles before turning each pancake.
• Keep the hob at medium-low so the outside has time to colour without rushing.
• If the batter is difficult to pour, whisk in the optional extra tablespoon of milk.

Variations

• Add berries: Fold a handful of fresh berries into the batter just before cooking.
• Use cinnamon: Whisk a little ground cinnamon into the dry ingredients for a warm spice note.
• Try another oil: Use a neutral cooking oil in place of the olive oil.
• Top with fruit: Add sliced banana or berries when serving.
• Add extra yoghurt: Spoon Greek yoghurt over the cooked pancakes for a creamy topping.

Common mistakes to avoid

• Pan too hot: Lower the hob to medium-low if the outside colours before the middle cooks.
• Flipping too soon: Wait until several bubbles are visible on the surface.
• Batter too thick: Whisk in an extra tablespoon of milk as directed.
• Skipping the oil: Add a teaspoon when the pan dries out or the pancakes start to stick.
• Overmixing: Stop whisking once the batter is smooth and the lumps are gone.

How to store

Cool leftover pancakes, then store them in a covered container in the fridge for up to 2 days. Reheat in a frying pan over low heat or in the microwave until warmed through.

Frequently asked questions