Fluffy 3-Ingredient Pancakes

Golden, fluffy, and made from three things you already have, these pancakes prove you do not need a boxed mix for a good weekend stack.

Whisk, pour, flip. Ten minutes and you have a plate of pancakes worth slowing down for.

Why you’ll love it

  • Just 3 core ingredients – flour, milk, egg.
  • Genuinely fluffy with the right resting trick.
  • Kid-friendly and easy to double.
  • Blank canvas for any topping.

Ingredient notes

  • Self-rising flour is the shortcut to fluffy; with plain flour, add baking powder.
  • Milk – any dairy or plant milk works.
  • Egg binds and lifts the batter.
  • Do not overmix – lumps are fine and keep them tender.

How to make it

Whisk the batter, rest it briefly, then cook on a lightly greased pan until bubbles form and the edges set before flipping. Full quantities are in the recipe card below.

Tips

  • Rest the batter 5 minutes for a taller rise.
  • Medium heat only – high heat burns before the middle cooks.
  • Flip once, when bubbles pop across the surface.

Storage & reheating

Keep cooled pancakes in the fridge for 3 days or freeze for 2 months. Reheat in a toaster or microwave.

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Fluffy 3-Ingredient Pancakes

Light, fluffy pancakes made from three simple ingredients, ready in ten minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup self-rising flour or 1 cup plain flour
  • 2 tsp baking powder
  • 1 cup milk
  • 1 large egg
  • Pinch of salt
  • Butter or oil for the pan
  • 1 tbsp Sugar maple syrup and berries to serve

Method
 

  1. Whisk the flour, salt (and sugar, if using) in a bowl.
  2. Add the milk and egg and whisk to a smooth-ish batter; a few lumps are fine. Rest 5 minutes.
  3. Heat a lightly greased non-stick pan over medium heat.
  4. Pour about 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, 2 minutes.
  5. Flip and cook 1-2 minutes more until golden. Serve with syrup and berries.

Notes

For extra-fluffy pancakes, separate the egg, whisk the white to soft peaks, and fold it in at the end.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.

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