Crispy Pancakes will be calling your name every Sunday morning once you have made them once and want to over and over again! Quick and easy to make with effortless pancake toppings such as maple syrup and butter, this is a reader favourite recipe.
My Halloween Pancakes are fun, creative and something a bit different for a special time of year.
These are the reasons why you will love this recipe and want to make it over and over again!
- Everyday ingredients: there is nothing needed in the recipe that makes it too hard to find at the local shops. You can have these in the pantry ready to go and keep long life milk in the cupboard (then fridge) if you like for prepared spontaneous breakfasts!
- Versatile: this recipe is very easy to double to make more pancakes and has unlimited ways that it can be served, allowing you to use your favourite pancake toppings!
- Crispy pancake edges with fluffy pancake centres: this recipe is all about cooking pancakes with crispy edges. It is through the use of butter on the pan when the pancakes are cooking is how we achieve this effect.
- Option to use gluten free flour: make this one simple switch to the recipe to take a non gluten free recipe and turn it into one which is gluten free!
- Homemade crispy pancakes: will easily beat any take away hotcakes or restaurant pancakes. When eating out you don't get the choice the same way you do with eggs to have 'runny', 'fried' or other. At home, pancakes crispy edges and your choice of toppings can be exactly to your likening!
The photo below is to show you exactly want you need to make the recipe. Please refer to the printable recipe card for exact measurements.
As you can see, the recipe calls for:
- Self-raising flour: you can sift this if you want to, but I often don't want to make the effort to do that and it doesn't make a massive difference, so skip if you aren't in the mood.
- Milk: the type of milk you use won't matter so much, be it full cream, skim, almond etc. The most important thing is that the measurement is as per the recipe. I like to keep some long life milk in the pantry as you never know when you will need it and not want to have to run out and get 'one' ingredient!
- Eggs: free range is best. We use 2 for the recipe, normal size. No need to measure the weight or anything. For this recipe, an egg is an egg.
- Salt: we only need a touch of this. It is the 4th ingredient, you can measure it (¼ tsp) or simply add a small pinch!
Top Tip: there is a photo in my instructions below that shows you what toppings I am using and recommend you do too. It is a simple combination of maple syrup and butter. It works, is delicious and easy to have on hand as needed!
Here are the step by step instructions to make the recipe. We start by making the pancake batter. You will need a medium sized mixing bowl and something to stir the mix together, like a wooden spoon.
- Place pancake ingredients into mixing bowl (Photo 1)
- Stir to combine (Photo 2)
- Portion onto pan, add butter cubes and cook (Photo 3)
- Grab your favourite pancake toppings (Photo 4)
How to make crispy pancakes
To make the pancakes, start by adding the ingredients to a mixing bowl and then use a wooden spoon to stir to combine.
Once the batter is fully combined, spray a crepe (or fry pan) pan with cooking oil. Turn the stove to a medium heat and use a measuring jug to portion the mixture onto the pan.
Then add a couple of cubes of chopped butter to the pan, near the edges of the pancake. The butter will sizzle and merge with the edges of the pancake, crisping them up as it melts. (Photo 3 above it the best visual to get an understanding of what this process looks like).
You will notice bubbles form on the outsides of the pancakes. Once these bubbles have worked their way into the centre of the pancake it is time to flip them. Use a silicon turner, slide it under the pancake then flip to the other side.
Cook the seconds side for 1 to 2 mins. Once cooked, use the turner again, slide it under the pancake and transfer it to a serving plate.
Begin to stack the pancakes as you go so that once the pancakes are all cooked, you then simply need to top the stack and serve!
For this recipe, I recommend serving the pancakes with butter and maple syrup. You can see the combination in the photo above. It is an easy and effortless combination and it keeps the ingredients needed for the recipe a short list without needed to buy a million things for one recipe.
This also means that you can have these ingredients on hand and use as needed and you won't have to run out and purchase anything fresh at the last minute for one meal.
That being said, I know that everyone has in their heart very personal favourite combinations for their pancakes and I am not going to tell you that you need to do it my way. Rather, here is my recipe and technique for insanely crispy delicious pancakes, and these toppings work beautifully, however, if you want your crispy pancakes to have cream and strawberries, go right ahead my friend 💖.
Crispy edges, fluffy centres and your yum combination on top, sounds like a winner to me!
How To Guide
How to store
Store cooked pancakes on a plate in the fridge wrapped tightly with cling wrap for up to 2 days. Any longer and it is advisable to freeze the pancakes.
How to freeze
To freeze the pancakes, ensure that they have fully cooled. Then stack and wrap in cling film.
They can be frozen for up to 3 months.
How to reheat
Once pancakes have been frozen, it is best to allow them to fully thaw prior to reheating.
Once thawed they can be placed in a baking tray in the oven with tin foil and reheat then kept warm to use at the time as needed.
Substitutions and Variations
Here are the sub ins and outs that I have considered for you so that the recipe can meet your preferences if they are not exactly the same as mine:
- Change the flour from self-raising flour, to gluten free self-raising flour.
- Use almond milk if you prefer over full cream or skim.
- My toppings for this recipe are maple syrup and butter, but you can add fresh fruit such as blueberries, banana and strawberries.
- Try honey as a substitute for maple syrup.
- Add freshly whipped cream if you like on top.
- Fry some bacon and add it as a savory side for the pancakes.
- Use jam as an additional topping.
Here are my top tips and tricks that I want to share with you, so that you master the recipe from the very 1st attempt:
- Use a crepe pan or flat fry pan to cook the pancakes.
- Flip the pancakes when the bubbles are visible in the centre of the wet dough mix.
- Use spray oil as the key to grease the crepe pan but butter to crisp up the edges.
- If the pancakes are cooking too quickly, turn the heat down.
- Keep cooked pancakes warm in the oven in a baking dish if feeding a crowd or not wanting to let go cold on the table.
Frequently Asked Questions
How do I make my pancakes crispy?
The trick to making pancakes crispy is to add butter to the pan as they are cooking which sizzles and melts into the edges of the pancakes making them crispy.
Can you fry pancakes in butter?
You can fry pancakes in butter, but I recommend a spray with cooking oil on the pan and then butter so that the edges get crispy.
Butter on the pancake pan has a tendency to brown and burn throughout the cooking process.
For this reason, I recommend spray oil above butter, but using small butter cubes on the pan as the pancakes are cooking to get crispy edges.
Should you let pancake batter rest?
You can let pancake batter rest once it has been combined. However, it is not an essential step. If you don't have time and want to get the pancakes cooking straight away, it is fine to use the batter without resting it 1st.
What oil is best for frying pancakes?
Oil which comes in an aerated tin that can be sprayed onto the pan is the best type for cooking pancakes. Whether this is canola oil, olive oil or cooking spray doesn't matter so much as the light texture of the spray versus bottled oil.
If you don't have a spray bottle of oil, I recommend, using paper towel to dab the oil from the bottle and swirl onto the pan. This will also ensure that you don't use too much oil when cooking the pancakes.
How do you know when to flip a pancake?
Bubbles will form on the pancake surface when they are cooking.
You will know that it is time to flip the pancakes when those bubbles have worked their way from the outside into the centre of the pancakes.
When you see this, use a silicon turner and slide it under the pancakes, then flip and cook the other side for 1 to 2 minutes.
How high should the heat be for pancakes?
Medium to low heat is best to cook pancakes.
High heat is too high and cooks the pancakes too quickly resulting in browned, but not cooked through pancakes.
Low heat results in pale pancakes that have not been cooked enough.
Medium temperature is best and if you notice that is getting too hot in between flipping and stacking the pancakes, you can turn it down to low then adjust it back to medium as you keep cooking.
😍 More Easy Breakfast Recipes
If breakfast is your favourite meal of the day and you want to leap out of bed for it, here are some more recipes that you might like to try:
- Raspberry Pancakes
- Banana Chocolate Chip Pancakes
- Marshmallow Pancakes
- Sprinkles Pancakes
- Blueberry Banana Oatmeal Muffins
- Air Fryer Croissants
- Tinned Fruit Crumble
- Blackberry Oatmeal Muffins
- Chocolate Chip Banana Oatmeal Muffins
- Cinnamon Oatmeal Muffins
- 1 Medium sized mixing bowl
- 1 Sifter
- 1 Wooden spoon
- 1 Pancake pan or Crepe pan or flat frying pan
- 1 Silicon flexible turner
- 2 cups self raising flour Note 1
- 2 cups milk
- 2 egg
- ¼ teaspoon salt
- 50 grams butter chopped into small cubes, Note 2
- maple syrup
- Make the batter: add the self-raising flour, milk, egg and salt to a medium sizing mixing bowl. Use a wooden spoon to stir till consistently combined.
- Cook the pancakes: spray a crepe pan with cooking oil. Turn the stove onto medium heat. Then use a ¼ measuring cup to spoon the batter onto the pan. Allow the pancake to cook for 2 to 3 minutes. Once bubbles form in the centre of the pancake, use a silicon turner to flip to the other side. Then cook that side for 1 to 2 mins.
- Stack the pancakes: once cooked, remove and place on plate, begin to make a stack of pancakes.
- Add the toppings: pour maple syrup over the stack and add a nob or 2 of butter.
- Serve and enjoy: present the stack to the table as a feature and provide additional plates, forks and toppings. Once portioned, eaters can re top their pancakes and or add additional pancakes as they wish.
- Note 1 - Self-raising flour: you have the option to sift this ingredient as a measure to remove any lumps in the batter. The other option is to skip sifting it, but then ensure that the batter is thoroughly combined and there are no clumps of flour. A whisk is a handy way of achieving this.
- Note 2 - Milk: if you want to use you preferred type of milk, you can. Measure to the equivalent amount listed, ie 2 cups.
- Note 3 - Eggs: 2 fresh free range eggs, standard size, not extra large (this will be listed on the egg cartoon).
- Note 4 - Butter: this butter is to ensure crispy edges on the pancakes. If you look at my instructions photos, you can see that one of the steps is to add small butter cubes to the pan as the pancakes cook. The butter sizzles, melts and merges with the pancake edges making them golden brown and crispy. Without this technique the pancakes will still cook, but their edges won't go crispy.
- Note on recipe size: want to make a smaller batch? You can. Use 1 cup of Self-raising flour, 1 cup of milk, 1 egg and ¼ teaspoon of salt. This will make approximately 4 pancakes.