Seriously! These self-rising flour pancakes are irresistible! Soft, light, fluffy and made with buttermilk. Super easy breakfast, and kids love them too!
Jump to:
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 (plain 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.
Pinch of salt: It seasons the pancakes and balances flavors.
Egg: It helps binds up all ingredients and allows the pancake to rise.
Vegetable oil: It makes the pancakes tender. Melted butter, ghee or coconut oil can be used in its place.
Sugar: It sweetens the pancakes. You can use white caster or granulated sugar. White caster sugar is preferred because of its super fine texture.
Baking soda: It is essential for leavening and it helps the batter to rise in order to achieve a fluffy texture.
Buttermilk: It enhances the flavor of the pancakes. Besides, buttermilk contains acidity that reacts with baking soda to makes the pancakes spongier and give them a tangy taste.
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.
Top 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. The bottle can be store-bought or homemade. 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.
Serving Suggestions
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.
Storage
To store: I store leftover pancakes in an airtight container in the fridge for up to three days.
To freeze: These pancakes can also be frozen. However, ensure that you place a paper towel between them before freezing. Reheat frozen pancakes in the microwave or oven before serving.
More Breakfast Recipes
I hope you like this recipe! Follow me on Pinterest or subscribe to our newsletter to keep up-to-date with all new recipes.
Recipe
Self-Rising Flour Pancakes
Equipment
- Whisk
Ingredients
- 1 cup self-rising flour
- ½ teaspoon baking soda
- pinch of salt
- 2 tablespoon vegetable oil
- 1 egg
- 2 tablespoon sugar
- 1 cup buttermilk
Instructions
- Whisk together flour, granulated sugar, baking soda and salt.
- Whisk in oil, buttermilk and egg until incorporated.
- Heat a large frying pan to medium heat, and brush lightly with oil.
- Scoop ¼ cup of batter for each pancake onto the pan and cook for 1-2 minutes. Once see bubbles on the top of the pancakes, flip and cook for another minute or two, then serve immediately.
Notes
- Use a non-stick pan to be able to flip the pancakes on the opposite side easily.
- 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.
Reina
So fluffy and delicious! I’ve been searching forever for a good pancake recipe. That's it. I also added a dash of vanilla.
Cheryl
I will never buy pancake mix again. These came out so fluffy and light, the most delicious pancakes ever! I can’t wait to try them again.
Hoda F
These look amazing! Can I make the batter ahead of time and leave it in the fridge for 2-3 hours until ready to make?
Radwa
I never did that before. However, if you tried leaving the batter in the fridge for 2-3 hours, let us know the results.