Pancakes Recipe NZ: Easy, Fluffy Pancakes from Scratch

This pancakes recipe makes a soft, fluffy breakfast stack with everyday ingredients: flour, milk, egg, baking powder and a little butter. Pancakes are a familiar breakfast in New Zealand, where toppings and batter styles vary from household to household; these are simple, lightly sweet pancakes served warm with fruit, syrup or another favourite topping.

Ingredients

1½ cups (190 g) all-purpose flour, also called plain flour in New Zealand
2 teaspoons (8 g) baking powder
2 tablespoons (25 g) granulated sugar
¼ teaspoon (1.5 g) fine salt
1 large egg (about 50 g without the shell)
1¼ cups (300 ml) milk
3 tablespoons (42 g) unsalted butter, melted and cooled slightly
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) neutral cooking oil or a little extra butter, for greasing the pan as needed

Instructions

Measure and combine the dry ingredients. Add the flour, baking powder, sugar and salt to a large 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 instead of leaving a bitter pocket in one bite.
Mix the wet ingredients. In a second bowl or large jug, whisk the egg with the milk, melted butter and vanilla until combined. Let the butter cool briefly before adding it; very hot butter can cook little strands of egg. If the butter firms into flecks when it meets cold milk, that is generally fine, but room-temperature milk helps it blend more smoothly.
Make a gently mixed batter. Pour the wet mixture into the dry ingredients. Fold with a whisk or spatula just until no large dry patches remain. A few small lumps are expected. Stop mixing as soon as the flour is incorporated: vigorous mixing develops gluten and can make the cooked pancakes chewy. The batter should be thick but pourable; give it a minute to settle while you heat the pan.
Heat the pan. Set a large non-stick frying pan or griddle over medium to medium-low heat. Allow it to warm for 2–3 minutes, then wipe a thin film of oil or butter over the cooking surface. A drop of batter should sizzle gently, not darken immediately. If it browns before the middle can cook, lower the heat; if it sits without a hint of sizzle, give the pan another minute.
Cook the first side. Spoon about ¼ cup (60 ml) of batter into the pan for each pancake, leaving space between them. This makes pancakes about 10 cm (4 in) across. Cook for roughly 1½–2 minutes, until bubbles appear across the surface and the edges look less wet and begin to set. The first pancake is a useful heat check, so adjust the temperature before cooking the rest if needed.
Flip and finish cooking. Slide a thin spatula under each pancake and turn it over in one confident movement. Cook the second side for about 1 minute, until golden and the centre is set. For egg safety, USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; a pancake should be cooked through, with no wet batter in the middle. If you are checking with a thermometer, measure the centre of a thick pancake.
Cook the remaining batter. Transfer finished pancakes to a warm plate and repeat with the rest of the batter, lightly greasing the pan again only when it starts to look dry. Keep the heat moderate and allow about 3–4 minutes per batch of two pancakes. Avoid stacking uncooked batter portions too close together, and do not press the pancakes down with the spatula, which pushes out the air that makes them fluffy.
Serve while warm. This quantity makes about 8 medium pancakes, or 2 per person. Bring the stack to the table as soon as the final batch is ready, with toppings on the side so everyone can choose their own combination.

Tips

Use the right flour and raising agent. Plain flour is the standard all-purpose flour sold in New Zealand. If you have self-raising flour instead, you can use it in place of the plain flour and baking powder, but leave out the listed baking powder; keep the salt and sugar. Self-raising flour can vary slightly by brand, so the result may rise a little differently.
Do not chase a perfectly smooth batter. Small lumps disappear as the pancakes cook. Overmixing is a more common problem than a few lumps, and can turn a tender breakfast pancake dense. Measure flour by spooning it into the cup and levelling it, or use the gram weight for a more consistent batter.
Adjust the thickness carefully. If the batter is unusually stiff and does not fall from a spoon, stir in milk 1 tablespoon (15 ml) at a time. If it runs rapidly across the pan, add flour 1 tablespoon (about 8 g) at a time. Different flour brands and measuring methods absorb liquid differently, so small adjustments are more reliable than adding a large amount at once.
Manage the heat between batches. A pan that is too hot gives you a dark outside and a raw centre; a pan that is too cool can make pancakes pale and dry. If butter is browning quickly, wipe the pan and turn the heat down. Let the temperature settle for a short moment before adding the next batch.

Serving Suggestions

For a classic breakfast plate, serve the pancakes in a warm stack with butter and maple syrup or golden syrup. Fresh banana, berries, sliced kiwifruit or stewed apple add colour and a juicy contrast to the soft crumb. A spoonful of plain or Greek-style yoghurt makes a tangy topping, while a little lemon juice and sugar is a simple option when you want something brighter and less rich.

For a more filling brunch, add scrambled eggs, grilled tomatoes or breakfast sausages on the side. Keep savoury accompaniments separate from the lightly sweet pancakes so the toppings remain easy to tailor at the table. For children or a help-yourself breakfast, cut fruit and put a few toppings into small bowls; serving toppings separately also helps leftover pancakes stay plain and versatile.

Variations

Buttermilk pancakes: Replace the 1¼ cups (300 ml) milk with 1¼ cups (300 ml) buttermilk. The batter will taste a little tangier and can be especially tender. If buttermilk is hard to find, stir 1 tablespoon (15 ml) lemon juice into 1¼ cups (300 ml) milk and let it stand for 5 minutes. This quick substitute is thinner and less richly tangy than cultured buttermilk, but works well in the batter.

Wholemeal pancakes: Replace up to half of the plain flour with wholemeal flour. Wholemeal flour absorbs more liquid and gives a nuttier flavour and slightly heavier texture, so add 1–2 tablespoons (15–30 ml) extra milk if the batter becomes too thick. Replacing all the flour can make the pancakes considerably denser; start with a partial swap if you want them to stay light.

Blueberry or banana pancakes: Scatter a few blueberries or small banana pieces onto each pancake after spooning the batter into the pan. This distributes the fruit evenly and avoids turning the whole bowl of batter blue or overly soft. Cook over medium-low heat, since fruit sugars can brown against the pan faster than plain batter.

Make them dairy-free: Use an unsweetened oat or soy drink in place of the milk and a neutral oil or dairy-free baking spread instead of butter. The flavour and browning will vary with the substitute; oat drink can taste slightly sweet, while soy drink is often closer to dairy milk in body. Check the batter thickness and adjust with a small splash of liquid if necessary.

Storage and Reheating

Cool leftover pancakes, then refrigerate them within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Separate layers with baking paper if you want to lift out individual pancakes without them sticking together. Keep toppings such as fruit, syrup and yoghurt in separate containers, because wet toppings can make the pancakes soggy during storage.

To reheat one or two pancakes, warm them in a toaster on a low setting or in a dry pan over low heat until hot through. For a larger batch, arrange them in a single layer on a baking tray and warm in an oven at 300°F (150°C) for about 8–10 minutes, checking that they are hot throughout. USDA FSIS recommends reheating leftovers to 165°F (74°C); use a food thermometer when checking a stack or a larger batch. Refrigerate leftovers promptly again, and discard pancakes that have been left at room temperature for more than 2 hours.

For longer storage, freeze cooled pancakes in a sealed freezer-safe bag with baking paper between layers. They are best used within 2 months for flavour and texture. Reheat from frozen in a toaster or covered pan over low heat, checking that the centre is hot before serving. Avoid freezing pancakes with syrup, yoghurt or fresh fruit already on them; add those after reheating.

Frequently Asked Questions

Why are my pancakes flat?
Check that your baking powder is fresh and measure it accurately. Old baking powder may not lift the batter well. A very thin batter, heavy mixing or a pan that is not hot enough can also produce flatter pancakes. Mix only until the dry ingredients are incorporated, and wait until the pan is properly warm before cooking.

Can I make the batter ahead?
For the fluffiest result, mix the batter shortly before cooking because the baking powder starts working once it is wet. You can measure the dry ingredients and wet ingredients separately ahead of time, then combine them when you are ready. If you have already mixed the batter, cover and refrigerate it promptly and cook it within a few hours; it may rise less than freshly mixed batter, so do not stir it vigorously before using.

How do I know when to flip a pancake?
Look for bubbles across the top, some of which have popped, and edges that look matte rather than glossy. The underside should be golden when you lift a corner with a spatula. If the pancake tears or the top is still very wet, give it another 15–20 seconds before flipping. Turn each pancake once rather than repeatedly moving it around.

Can I make this recipe without eggs?
Yes, though the pancakes may be a little less rich and cohesive. For one egg, try ¼ cup (60 g) unsweetened applesauce or ¼ cup (60 g) mashed banana. Banana contributes a noticeable flavour and extra sweetness, while applesauce is milder. Add the substitute with the wet ingredients, and let the first pancake show you whether the batter needs a tablespoon of extra flour or milk.

Can I double the recipe?
Yes. Double each ingredient and mix in a large bowl, taking care not to overwork the larger quantity of batter. Cook in batches rather than crowding the pan, and keep finished pancakes warm on a plate loosely covered with foil while the remaining ones cook. If holding them for more than a few minutes, use a low oven and avoid covering them tightly, which can trap steam and soften their browned surfaces.

Can I use this batter for thinner pancakes?
This recipe is designed for small, fluffy pancakes rather than very thin crêpe-style pancakes. You can make them thinner by stirring in milk a tablespoon at a time, but the result will still have some lift from the baking powder. For especially thin pancakes, use a recipe formulated with a more fluid batter and little or no raising agent.

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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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