Edmonds Pancakes Recipe: Light, Fluffy and Easy at Home

Edmonds-style pancakes are soft, lightly sweet griddle cakes made with flour, milk, egg and baking powder, then cooked until golden and served warm. This simple New Zealand home-baking style gives you a fluffy result with everyday ingredients, while a short batter rest and moderate pan heat help each pancake cook evenly.

Ingredients

1 cup (125 g) all-purpose flour
1 teaspoon (4 g) baking powder
1 tablespoon (12 g) granulated sugar
¼ teaspoon (1.5 g) fine salt
1 cup (240 ml) milk
1 large egg (about 50 g without the shell), at room temperature if convenient
2 tablespoons (28 g) unsalted butter, melted and cooled slightly
½ teaspoon (2.5 ml) vanilla extract, optional
1 teaspoon (5 ml) neutral oil or 1 teaspoon (5 g) butter, for greasing the pan as needed

Instructions

Mix the dry ingredients. Add the flour, baking powder, sugar and salt to a medium mixing bowl. Whisk for about 20 seconds, breaking up any small flour or baking-powder lumps. Evenly distributing the raising agent now helps the pancakes rise consistently rather than leaving occasional bitter or overly airy spots.
Combine the wet ingredients. In a second bowl, whisk the milk and egg until the yolk and white are blended. Whisk in the melted butter and, if using, the vanilla. The butter should be warm rather than hot; very hot butter can cook small strands of egg before it is mixed into the batter.
Make a gently mixed batter. Pour the wet mixture into the dry ingredients. Stir with a whisk or spatula only until no large pockets of dry flour remain. A few small lumps are fine. The batter should be thick enough to pour slowly from a ladle; if it seems unusually stiff, stir in milk 1 tablespoon (15 ml) at a time. Avoid beating it smooth, because excessive mixing can make the pancakes chewy.
Rest the batter for 5 minutes. Leave the bowl on the counter while you set out plates and warm the pan. This brief rest lets the flour absorb some of the liquid and gives the baking powder time to begin working. Do not leave the batter for hours: once the raising agent is wet, its lifting power gradually declines.
Heat the pan. Set a nonstick skillet or well-seasoned griddle over medium to medium-low heat. Allow it to warm for 2 to 3 minutes, then wipe on a very thin film of oil or butter. To check the heat, drop a teaspoon of batter onto the surface. It should begin to set gently and turn golden over roughly a minute, not darken immediately or remain pale and wet.
Cook the pancakes. Pour about ¼ cup (60 ml) batter for each pancake, leaving room to turn them; cook two or three at a time if the pan is large enough. Cook for about 1½ to 2 minutes, until bubbles appear across the surface, the edges look set, and the underside is golden. Slide a thin spatula underneath and flip once. Cook the second side for about 1 minute, until golden and cooked through. For food safety, USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C); check the center of a thick pancake with a food thermometer. Transfer cooked pancakes to a plate and continue, adding only a little more fat if the pan looks dry. This batch makes about 8 pancakes.

Tips

Measure flour without packing it. Spoon flour into the measuring cup and level the top rather than scooping firmly from the bag. A packed cup can add enough extra flour to make the batter heavy. If you have a kitchen scale, use the listed 125 g amount for the most consistent texture.
Let the pan settle at the right temperature. If the first pancake is dark before bubbles form, lower the heat and give the pan a minute to cool. If it stays pale and wet after two minutes, raise the heat slightly. The first one is a useful test; adjust the burner before cooking the rest rather than trying to fix every pancake with a different cooking time.
Keep mixing gentle. A smooth batter may seem appealing, but vigorous whisking develops gluten and can leave the cooked pancakes firm. Stir just until the dry flour is moistened. A few lumps usually disappear as the batter rests and cooks.
Use a practical dairy substitute if needed. Unsweetened oat or soy milk can replace the dairy milk cup for cup. The flavor and browning may change slightly, and some plant milks make a thinner batter, so add the final tablespoon of milk only if the mixture needs it. For dairy-free pancakes, use neutral oil or a dairy-free spread in place of butter.

Serving Suggestions

Serve the pancakes while warm, stacked or arranged in a single layer so their crisp, golden edges do not steam away beneath a tight cover. A little butter and maple syrup make an easy breakfast, while lemon juice and a light sprinkle of sugar give a brighter finish. Fresh berries, sliced banana, stewed apple or yoghurt are useful toppings when you want something fruity or less sweet. Put toppings on the table separately if people are eating at different times, so the pancakes stay tender rather than soaking up syrup before serving.

For a more substantial brunch, add scrambled eggs, cooked bacon or breakfast sausages on the side. If serving meat, cook it separately and follow the appropriate safe-temperature guidance for that food. These pancakes are also suitable for an afternoon snack: split one, spread it with jam, or serve a small stack with fruit. Keep sauces and toppings modest until you taste the pancakes, since the batter already contains a little sugar and salt.

Variations

Make them lemon-sugar style. Leave out the vanilla and serve each pancake with a squeeze of lemon and a small spoonful of sugar. This is a simple topping rather than a change to the batter, and it lets the mild flavor of the pancake come through.

Add fruit carefully. Fold ½ cup (75 g) blueberries into the finished batter with just a few strokes, or place several berries on each pancake after pouring it into the pan. The second method distributes the fruit more evenly and makes flipping easier. If the berries are frozen, use them straight from the freezer; thawed berries can tint the batter and release extra liquid.

Use whole-wheat flour for some of the flour. Replace up to ½ cup (60 g) of the all-purpose flour with whole-wheat flour. The pancakes will taste nuttier and may be a little denser. If the batter thickens while it rests, loosen it with milk 1 tablespoon (15 ml) at a time instead of adding extra baking powder.

Make a dairy-free batch. Use unsweetened plant milk and oil or dairy-free spread in the batter and for the pan. Choose an unflavored milk if you want the pancakes to taste neutral; sweetened or vanilla varieties can make the finished batch noticeably sweeter. The batter should still be pourable, so judge its consistency before cooking rather than adding liquid automatically.

Storage and Reheating

Cool leftover pancakes on a plate or rack, then refrigerate them within 2 hours of cooking. Store in a covered container for 3 to 4 days. If stacking them, place a small piece of parchment between pancakes so they separate without tearing. Keep syrup, fruit and other wet toppings separate; they make stored pancakes soggy and shorten the time they retain a pleasant texture.

To freeze, arrange fully cooled pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container with parchment between layers. For best texture, use within 2 months. Reheat from chilled in a toaster or warm skillet until hot throughout; a microwave also works, though it makes the surface softer. For frozen pancakes, use the toaster’s defrost setting or heat them in a covered skillet over low heat, turning once. Reheat leftovers to 165°F (74°C), as measured with a food thermometer, and avoid reheating the same portion more than once.

Frequently Asked Questions

Are Edmonds-style pancakes the same as thin New Zealand pancakes?

Not necessarily. The word “pancake” is used for different styles, including thin, crepe-like pancakes and thicker baking-powder pancakes. This recipe makes the lighter, thicker style; for a thin pancake, use a more fluid batter and pour a smaller amount into the pan, spreading it in a thin layer.

Can I make the batter ahead of time?

It is best to mix and cook this batter shortly after the 5-minute rest. Because baking powder starts reacting once it is combined with liquid, a long wait can reduce the lift. If you need to prepare ahead, measure the dry ingredients into one container and whisk the wet ingredients in a separate covered container; combine them just before cooking.

Why are my pancakes dense or chewy?

The most common causes are too much flour, overmixing or baking powder that has lost its strength. Weigh the flour when possible, stir only until the dry ingredients are moistened, and check that the baking powder is within its use-by date. The batter should be thick but still flow from a measuring cup or ladle.

Can I make these pancakes without eggs?

For an egg-free version, try replacing the egg with ¼ cup (60 g) plain unsweetened yoghurt or a commercial egg replacer prepared according to its package directions. The pancakes may be slightly less airy and may need another minute to cook. Check that the centers are fully set; the recipe’s listed safe-temperature guidance applies to the egg-containing version.

How do I know when to flip a pancake?

Wait until bubbles have appeared over much of the top, several have popped and left small holes, and the outer edge looks set rather than shiny. If you flip too early, the batter may spread or tear. Slide the spatula underneath first; a pancake that releases easily and has a golden underside is ready to turn.

Can I double the recipe?

Yes. Double every ingredient and mix the batter in a large bowl, but keep the same brief rest. Cook in batches rather than crowding the pan, and stir the batter gently once if the flour settles while you work. Keep finished pancakes warm in a low oven if serving all at once, but do not cover them tightly because trapped steam softens the edges.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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