These Self-rising flour pancakes are fluffy, soft and easy to make. They are also known as American pancakes and are made with egg, buttermilk, vegetable oil and self-rising flour. No milk and no baking powder!
These old fashioned pancakes with self-rising flour are an indulgent breakfast or brunch treat that can be enjoyed by the whole family.
Also check, Caribbean Johnny Cakes and Fresh Cranberry Muffins.
These homemade pancakes are quite filling and they will give you the energy you need to start your day. This recipe makes for a quick and easy homemade meal that can be prepared using a cast iron pan, regular frying pan or an electric griddle.
Pancakes are a favorite weekend staple but this easy recipe enables you to enjoy them any day of the week even when you have a fast-paced morning.
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Why Does This Recipe Work?
There are lots of reasons why you would want to prepare delicious self-rising flour pancakes. Here are some of those reasons:
- These pancakes are convenient to make because they do not need a leavening agent. The nature of the flour eliminates complicated and time-consuming prep work. It also reduces ingredients needed to make pancakes.
- They are versatile. This recipe can be modified by adding a variety of ingredients such as blueberries, chocolate chips or bananas.
- They are easy to make because the recipe can be prepared by hand. A mixer could however be used to whip together the ingredients.
- They require a handful of ingredients that are readily available in most pantries.
- These are absolutely delicious pancakes and kids love them.
- This is an easy pancake recipe that will be ready in no time at all.
- These fluffy buttermilk pancakes are perfect for breakfast, topped with some fresh fruits.
- These easy pancakes freeze beautifully. You can make a big patch and freeze it for the whole week's breakfasts.
What’s In This Self-Rising Pancakes Recipe?
Self-rising flour (plain flour): It makes the pancakes fluffy, light and airy.
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. Buttermilk can be substituted with a combination of milk and 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.
Four: Scoop ¼ cup of batter for each pancake onto the pan and cook for 1-2 minutes.
Five: Once see bubbles on the top of the pancakes, flip and cook for another minute or two, until golden brown then serve immediately.
Top Tips!
- 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.
- 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.
- 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.
- Cook the pancakes until air bubbles appear on the surface and the side cooking on the pan becomes golden grown. 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.
- Allow the pan to heat properly before you start cooking to prevent the pancakes from sticking onto the pan. You can test the readiness of the pan by flicking water onto it. The pan is ready if the water “dances” and boils on it instead of just settling. You could also add butter or olive oil onto the pan to ensure pancakes do not stick while cooking.
- 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.
- Use a non-stick pan to be able to flip the pancakes on the opposite side easily.
Recipe Variations
There are a number of ways you can spruce up your pancakes. Here are some of them:
- You can enhance the flavor of the pancakes by adding spices such as cinnamon or vanilla extract. The type of add-ins that you use in the recipe will be determined by the flavor you wish to achieve.
- Add chocolate chips to the pancake batter to give the pancakes an interesting flavor. This variation will have pockets and pools of melted chocolate.
- If you would want crispy edges for your pancakes, add a little more vegetable oil on the griddle or pan so that the pancakes “fry” around the edges.
- Self-rising flour pancakes allow you to explore with toppings. You can make a choice from a variety of spreads, nuts, fruit or syrups. Toppings not only give the pancakes interesting flavors but also make them visually appealing and appetizing.
- 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.
- You may use almond milk or regular milk instead of buttermilk.
- Using a large egg is so important to enhance the richness of the self-rising flour pancakes. It helps with the structure of the pancake and allows it to rise.
Serving Suggestions
Self-rising flour pancakes can be served 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: You can 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.
Recipe FAQs
Yes. You can use water in place of buttermilk, but the result will not be the same. Buttermilk plays an important role in reacting with raising agents to produce gas bubbles that are trapped in the batter as it cooks hence making the pancakes fluffy. Using water would result in flat pancakes.
Yes. these pancakes can be prepared without eggs. However, eggs help to make the pancakes moist and airy.
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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 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.
- 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.
- 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.
- Cook the pancakes until air bubbles appear on the surface and the side cooking on the pan becomes golden grown. 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.
- Allow the pan to heat properly before you start cooking to prevent the pancakes from sticking onto the pan. You can test the readiness of the pan by flicking water onto it. The pan is ready if the water “dances” and boils on it instead of just settling. You could also add butter or olive oil onto the pan to ensure pancakes do not stick while cooking.
- Using a large egg is so important to enhance the richness of the pancakes. It helps with the structure of the pancake and allows it to rise.
- 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.
- Use a non-stick pan to be able to flip the pancakes on the opposite side easily.
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.