How To Make Fluffy Pancake Recipe Australia Easy

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Pancakes are a breakfast staple around the world, and Australia is no exception. Here, we love them light, fluffy, and bursting with flavour. This recipe delivers just that, with simple ingredients and easy-to-follow steps. So, ditch the boxed mix and whip up a batch of these beauties for a taste of Aussie sunshine!


Basic pancakes recipe
Basic pancakes recipe

1 ¾ cups (230g) plain flour

  • 3 tablespoons (45g) caster sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups (310ml) milk
  • 1 egg, lightly beaten
  • 2 tablespoons (30ml) melted butter

  • Instructions:

    1. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

    2. Combine the wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter.

    3. Wet meets dry: Make a well in the centre of the dry ingredients. Gradually pour the wet ingredients into the well, while gently whisking until just combined. Don’t overmix! A few lumps are perfectly fine.

    4. Heat your pan: Preheat a large non-stick frying pan or griddle over medium heat. Lightly grease the pan with butter or cooking spray.

    5. Pour and cook: Pour ¼ cup batter scoops onto the preheated pan, leaving space between each pancake for them to spread.

    6. Bubble watch: Cook for 2-3 minutes, or until bubbles appear on the surface of the pancakes and the edges begin to set.

    7. Flip it! Once bubbles appear, use a spatula to carefully flip the pancakes. Cook for another 1-2 minutes, or until golden brown on the bottom.

    8. Serve and enjoy: Remove the pancakes from the pan and serve immediately. Stack them high on a plate and top with your favourite toppings!

    Nutrition Facts (per pancake):

    Calories: 200

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 50mg
  • Sodium: 230mg
  • Carbohydrates: 28g
  • Sugar: 12g
  • Protein: 5g

  • Please note: These are approximate nutrition facts and may vary depending on the specific ingredients you use.


    There you have it! With this recipe, you can create fluffy, delicious pancakes that will rival any cafe breakfast. They’re perfect for a weekend brunch, a quick weekday breakfast, or even a fun dessert. So ditch the packet mix and get cooking!

    Frequently Asked Questions (FAQs)

    1. Can I use self-raising flour instead of plain flour and baking powder?

    Yes, you absolutely can! Self-raising flour already contains baking powder, so simply omit the baking powder in the recipe and use 2 cups (250g) of self-raising flour instead.

    2. My pancakes aren’t fluffy! What am I doing wrong?

    There are a few reasons why your pancakes might not be turning out fluffy.

    Overmixing: This is a common culprit. Be gentle when whisking the batter – a few lumps are okay! Overmixing develops the gluten in the flour, resulting in tough pancakes.

  • Incorrect heat: If your pan is too hot, the outside of your pancakes will cook too quickly before the inside has a chance to rise. Conversely, if the heat is too low, your pancakes will take forever to cook and won’t rise properly.
  • Not enough leavening: Double-check you’ve added the correct amount of baking powder.

  • 3. What are some delicious topping ideas for these pancakes?

    The possibilities are endless! Here are a few Aussie favourites:

    Fresh berries and whipped cream

  • Maple syrup and chopped nuts
  • Sliced banana and a drizzle of honey
  • Lemon wedges and a sprinkle of icing sugar
  • Spread of Nutella and sliced strawberries

  • 4. Can I make these pancakes ahead of time?

    Yes, you can! Simply cook the pancakes according to the recipe. Once cooked, let them cool completely on a wire rack. Then, store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan over low heat or in the microwave until warmed through.

    5. Can I make these pancakes vegan?