Self-Rising Flour Pancakes

Seriously! I can't resist these self-rising flour pancakes! They're soft, light, fluffy, and made with buttermilk. I love how easy they are to make for breakfast, and my kids love them too!

Self-Rising Flour Pancakes

I like making my morning pancakes with self-rising flour because I do not need to add a baking powder, which is convenient and also reduces the ingredients needed to make my pancakes.

These pancakes will be ready in no time at all, and they are so simple to make. Also, these easy pancakes freeze beautifully; I make a big patch and freeze it for the whole week's breakfasts because my daughter LOVE them.

I use buttermilk in making these pancakes which plays an important role in making my pancakes fluffy and light.

Ingredients

"See the recipe card below for more information about the ingredients and quantities."

Self-rising flour: It makes the pancakes fluffy, light and airy. You may use all purpose flour instead of self-rising flour; however, in this case, you will need to add one teaspoon of baking powder as well.

Egg: I use just one egg.

Vegetable oil: It makes the pancakes tender. Melted butter, ghee or coconut oil can be used in its place.

Sugar: I use granulated sugar to sweeten the pancakes.

Baking soda: It is essential for leavening and it helps the batter to rise in order to achieve a fluffy texture.

Buttermilk: Buttermilk contains acidity that reacts with baking soda to makes the pancakes spongier and fluffier.

Tip: Buttermilk can be substituted with 1 cup of milk and 1 teaspoon of vinegar or lemon juice.

How To Make Self-Rising Flour Pancakes

One: In a medium bowl, whisk together all the dry ingredients (flour, granulated sugar, baking soda and salt).

Two: Whisk in oil, buttermilk and egg until incorporated.

Three: Heat a large frying pan to medium heat, and brush lightly with oil.

Tip: Cook the pancakes over medium heat to ensure that they cook evenly. High heat will cause the edges to cook while the middle remains gooey.

Four: Scoop ¼ cup of batter for each pancake onto the pan and cook for 1-2 minutes.

Tip: The size of the pancakes will be determined by the size of the scoop. If you wish to prepare large pancakes, use larger sized scoops and vice versa.

Five: Once see bubbles on the top of the pancakes, flip and cook for another minute or two, until golden brown then serve immediately.

Tip: To turn over the pancake, slide a spatula fully beneath it and flip. After turning, ensure that the pancake cooks until there is no raw batter appearing on the sides.

Expert Tips!

• Avoid pressing the pancakes with the spatula while you cook to enable them remain fluffy and airy. Pressing releases gas bubbles that would otherwise make the pancakes fluffy.
• Do not overmix the batter so that the outcome will be light and fluffy.
• Use a non-stick pan to be able to flip the pancakes on the opposite side easily.
• You can use a clean squeeze bottle to make perfectly round pancakes. All you need to do is fill it with pancake batter, hold it over the center of a preheated pan or griddle and squeeze. The batter spreads evenly on the pan forming a definite round shape.

How To Serve

I like to serve my pancakes with maple syrup or jam and a side-dish of fresh berries. The pancakes can also be served warm with a hot beverage such as tea or coffee.

How To Freeze Them

These pancakes freeze beautifully. Before freezing, I like to place a piece of parchment paper between them so I can easily separate them. I reheat the frozen pancakes in the microwave before serving.

More Breakfast Recipes

• Apple scones
• Pear Bread
• Cherry scones
• Caribbean Johnny Cakes
• Fresh Cranberry Muffins
• Honey Butter Toast

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Recipe