Homemade fluffy pancakes with maple syrup

One of my son knows the recipe for making pancake by heart. Does this tell you that we are fond of pancakes? However, we like our pancakes made from fresh ingredients like eggs, some corn oil, milk and flour. It doesn’t take long to mix the batter. A good whip is essential though.


All good pancakes must have good maple syrup to accompany them. Plus butter that melts. Hungry Jack is the commonly available brand here.


Here are two types of pancakes – plain and banana and brandy soaked raisins.



Flour – 1 cup or about 180 gm

Baking powder – 2 teaspoon

Bicarbonate of soda – a pinch

salt – a pinch

sugar – 2 tablespoons

Mix dry ingredients above in a bowl. Make a well.

Add in

One egg – beat

Milk – 1 cup or 200 ml

1 tablespoon oil – preferable olive oil

Mix the batter until there are no lumps. Leave to stand for 30 minutes or until bubbles form on the surface.

Use a non-stick pan and fry. Do not use any oil.

Pour a huge tablespoon and leave for a while until bubbles burst and form tiny holes. Flip over and brown the other side.

Serve pancakes with a dollop of butter and maple syrup.

If you like to add in other ingredients, you may try mashed bananas, peaches, raisins and even cheese. However, the pancake texture will no longer be fluffy. Sometimes, I add a bit more salt and less sugar. Then, my children can dip the pancakes in curries instead.

Try making some from scratch. It certainly tastes better than the pre-mix ones because it doesn’t have the ‘dry and metallic’ taste of too much bicarbonate of soda.

10 Replies to “Homemade fluffy pancakes with maple syrup”

  1. There’s a place that specializes in pancakes, sort of like a chain store. It’s called International House of Pancakes (IHOP). Macam-macam ada kak lilian hehehe…I used to do pancakes. But now my husband don’t really want to eat pancakes in the morning. Sorang2 makan tak best lah :). Thanks for the recipe. Boleh re-live zaman belasan tahun dulu hehe

  2. Mia – It is not difficult but a bit messy la.

    marlinda – If I make, I kena buat double portions. 🙂

    Rodney – That’s a good idea. Zezty.

  3. By the way, how do you add the fillings in. Do just for instance, mash the banana nad mixt with the batter then fry? I have yet to try that out.

  4. The secret to a great pancake is that the flour must be sifted and the patience in frying them over a slow fire …

    … its like taking forever for the flour to be cooked and i just heat up the fire … then what i see are black pancake s … haha

  5. I actually didn’t have that problem of “dryness or metallic taste” when trying the pancake mixes (while in Australia during my hols) – maybe their mixes are made differently there. :S

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