Basic pancakes

Everyone needs a go-to pancake recipe in their repertoire. These recipes will give you fluffy pancakes that can be finished off with your choice of topping.

American style pancakes

Also known as hotcakes, griddlecakes and flapjacks, these pancakes are all about their wonderful fluffy volume. The key to a great pancake is the addition of a raising agent, such as self raising flour or baking powder, while yoghurt or buttermilk keep them deliciously moist.

Pikelets

Also known as drop scones in the UK, pikelets are a favourite for young cooks to master, and make an ideal after-school snack. As a plus, you can make several pikelets in the same pan, so there's no waiting for them to cook one by one. Top them with anything from jam and cream, to avocado and toasted corn, and don't forget to make a few extra to throw into lunch boxes the next day.

Crepes

These delicious wafer-thin pancakes can be made in a jiffy and are a great quick-dinner option or special breakfast treat. Originating in France, they are ideal for wrapping around fillings in both sweet and savoury dishes. Try an Argentine version by spreading them with dulce de leche, or make a Japanese variety by filling them with berries, cream, ice cream and a range of sweet sauces. If you struggle to get the right texture, try this simple tip: substitute ½ cup of the liquid in your recipe for beer. The resulting crepes will be lacy, light and irresistibly silky.

Sweet flavoured pancakes

Pancakes make a great sweet treat, and can be served as an afternoon snack or a fancy dessert. For the ultimate dessert try making the classic crepe suzette: crepes bathed in a rich caramelised sugar, butter, orange juice and liqueur sauce. The piece de resistance is when the whole thing gets flambéed tableside.

Savoury flavoured pancakes

Don't think all pancakes need to be sweet – savoury pancakes are just as good as their sugar-coated counterparts. Think corn hotcakes topped with sizzling bacon and avocado, wafer thin crepes filled with ham and oozing cheese or zucchini pancakes paired with salted butter and eaten straight from the pan.

Tips and tricks

No matter what recipe you choose, these tips will ensure your pancakes are perfectly flipped every time.

  • Always sift your dry ingredients together before adding any liquids. This will ensure the mix is well combined and will help keep the batter light.
  • Avoid over-mixing the batter, as this will result in rubbery pancakes.
  • Give the batter time to rest, as this will let the flour particles expand and will give you light, airy pancakes. Aim to give the mix 30 minutes in the fridge, although it can be made a few hours in advance and left to rest until needed.
  • Use a non-stick frying pan heated over a medium heat for fuss-free results.
  • Allow a tablespoon of butter to melt in the hot pan before adding the pancake mix, taking care not to let it burn. Don't let the pan get too hot as this will cause the pancakes to burn before they're cooked through.
  • Flip your pancakes as soon as you see bubbles on top and light browning around the edges.
  • Think of your first pancake as a test to ensure the pan is the right temperature.

Add something on top

Let's face it, sometimes the hardest part of the whole process is choosing the toppings to finish them off! Maple syrup, whipped cream, mixed berries and chopped banana are all favourites. Or, you can follow the Canadian lead and team bacon with maple syrup for a unique flavour combination. Try experimenting with the toppings to turn your perfect pancake recipe into a thousand flavoursome dishes.

Still want more? Check out our Pancake and pikelet recipes collection.