The Lightest, Fluffiest Pancake Recipe

The Lightest, Fluffiest Pancake Recipe


My son Harry and I make these pancakes for the girls every other weekend, and in our opinion, we find them to be the lightest, most fluffiest pancakes! Soft, luxurious in texture, and utterly irresistible, they’ve certainly become a cherished staple in our household. We, of course, had to share the recipe with you!


Pancake Recipe

What sets these pancakes apart is not just their heavenly texture, but also the ease of their preparation. With a simple requirement of scales, you can effortlessly add the ingredients to the bowl one after the other, streamlining the process and minimising cleanup at the end.

Pancake Recipe

The magic touch? A secret addition of oil to the batter, which works wonders in imparting a tender, melt-in-your-mouth quality, ensuring each bite is soft and light, rather than a chewy disappointment. But the joy doesn't stop there. When it comes to toppings, we've got you covered with a plethora of ideas to elevate your pancake experience. From classic maple syrup to decadent roasted bananas and ice cream, the possibilities are endless!

Pancake Recipe

Here's our topping ideas for adding the final flourish:

Simple but sweet - butter and honey or maple syrup
Blueberries, maple and chocolate sauce
Grilled or roasted bananas, honey and cinnamon
Vanilla whipped cream with raspberries
Roasted stone fruit and vanilla ice cream
Caramel sauce and stewed apple
Whipped cream cheese and strawberries
Coconut flakes, mascarpone and crushed pineapple
Chocolate spread and toasted nuts
Peanut butter and berry jam

Pancake Recipe

Is your mouth watering yet? Let’s get started on the batter!

Wet ingredients:
113 g plain yogurt
113 g water
2 large eggs
40 g vegetable oil
3g vanilla extract

Dry ingredients:
225g all purpose flour
30g white sugar
12g baking powder
5g salt


Place a mixing bowl on your scales, then press the tare button to bring the weight to zero. Add each wet ingredient, then whisk until thoroughly combined. Place aside.

Place a seperate bowl on top of your scales, then proceed to weigh and add each dry ingredient. Pour the wet ingredients into the dry, then whisk until you have a smooth batter. Be careful not to over-mix. At this stage, you can add a little more water if needed - you’ll find the perfect consistency should be smooth and pourable, but not too runny.

Heat a greased pan over low heat. Spoon 3-4 tablespoons of the batter into the pan, and cook for 1-2 minutes on each side until golden brown. Repeat with the remaining batter until cooked.

Serve immediately with your choice of toppings.

Makes enough to serve 4.

This recipe is slightly adapted from this one here.

Pancake Recipe


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