Easy 3 Ingredient Pancakes

Overhead view of a plate with fluffy 3-ingredient pancakes.

5 from 2 votes

Easy 3 Ingredient Pancakes

Make breakfast easy with these fluffy 3-ingredient pancakes! All you need are eggs, milk, and self-raising flour to create soft, golden pancakes in minutes.

Prep Time10

Cook Time30

Course: Pancake recipes

Cuisine: American

Keyword: 3 ingredient banana pancakes, 3 ingredient pancakes

Servings:

Author: chefjar

Ingredients

2 large eggs
2 cups full fat milk
2 ¼ cups white self raising flour

Instructions

Prepare the Batter: In a large mixing bowl, whisk the eggs and milk until fully combined and smooth. Gradually add in the flour, whisking until the batter is completely smooth and free of lumps. At this stage, you can incorporate any additional flavorings or mix-ins, like vanilla extract or a pinch of cinnamon, if desired.
Heat the Pan: Preheat a nonstick pan over low-medium heat and lightly coat with cooking oil spray. Wipe away any excess oil with a paper towel, leaving just enough to prevent sticking.
Cook the Pancakes: Pour about 1/3 cup of batter onto the pan for each pancake. Cook for 1-2 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook until the other side is golden brown. Transfer to a warmed plate and repeat with the remaining batter, lightly greasing the pan every second or third pancake if necessary. Note: For a Nordic Ware pancake pan, try using about 1/4 cup of batter per pancake cavity. This amount should fill each cavity well, making perfectly thick pancakes without overflowing.
Serve your pancakes immediately, pairing them with toppings like yogurt, ice cream, whipped cream, maple syrup, or fresh berries.

Notes

Optional Add-ins:

Sweetness: Add 2-4 tablespoons of sugar to enhance flavor.
Extra Fluffiness: Incorporate 2 teaspoons of baking powder for an extra lift and a lighter texture.
Flavor Boost: Stir in 1 teaspoon of pure vanilla extract for depth of flavor.
Balance: Add a pinch of salt to highlight and balance the flavors.
Mix-ins: Fold in ⅓ cup of chocolate chips for a touch of indulgence, or ½ cup of fresh blueberries or raspberries for a fruity burst.

Flour Substitutions:

If you don’t have self-raising flour, substitute with plain or all-purpose flour and add 1 tablespoon of baking powder. Whisk until smooth.
Whole wheat or wholemeal flour can also be used for a heartier, slightly nutty pancake.

Flipping pancakes in a Nordic Ware pancake pan: Use a toothpick to gently lift the edge of each pancake before flipping. This allows you to check if the bottom is golden without disturbing the shape. Once the edges look set and the bottom is golden, you can flip the pancake. This trick helps keep the pancakes perfectly round.

Storage: Let them cool completely, then stack them with a small piece of parchment paper between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, simply warm them in a skillet over low heat, pop them in the toaster, or microwave for about 20-30 seconds.

Nutrition