Fluffy Sunday Pancakes
Golden edges, soft middles, and a generous drizzle of maple syrup. A slow-morning favorite for any day of the week.
APRON ON. LET’S DO THIS.
A little kitchen magic
Gather your ingredients, then take it one step at a time.
Ingredients
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Let’s make it
Mix the dry ingredients
Whisk flour, sugar, baking powder and salt in a large bowl. In a jug, whisk milk, egg and melted butter.
Keep it fluffy
Pour the wet mixture into the dry ingredients and fold just until the flour disappears. A few small lumps are welcome. Let the batter rest while a large pan heats over medium-low heat.
Flip with confidence
Lightly butter the pan. Add quarter-cup portions of batter, cooking four pancakes at a time. Cook each batch for about 3 minutes on the first side, until bubbles form, then 2 minutes on the second side. Repeat for three batches, about 15 minutes total.
Stack and share
Serve warm with berries and maple syrup. Keep earlier batches warm on a plate loosely covered with a clean tea towel.
Storage: Refrigerate for up to 3 days or freeze with baking paper between pancakes for up to 2 months. Reheat until hot.
Little Whisk · Fluffy Sunday Pancakes
An original example recipe. Times are a guide. Reference photography may show a different presentation. About our recipe book.
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