Pancakes: The mistakes your making + Recipe

Pancakes are one of the best things to ever happen before noon, second only to bacon. They’re a light, fluffy vehicle for excessive amounts of butter and syrup. Or at least, that’s how they should be. If yours end up doughy or overdone, you’re doing it wrong. Here are the mistakes you might be making and how to fix them ahead of Pancake Day.

  1. You’re not measuring your ingredients properly.

Save the Jamie Oliver style free pouring here. Having the right amount of everything will ensure that your batter reaches the correct consistency.

  1. Your whisk is too small.

Go large and stir until the dry ingredients are completely mixed in. A large whisk lets more air be whipped into the batter resulting in pancakes lighter and fluffier than clouds.

  1. You’re being too whisky.

Instinct says lumpy batter is bad, but this is a big mistake. Instead, quickly whisk the batter just until the dry ingredients incorporate with the wet ones. Then stop, lumps and all.

  1. Your pan isn't hot enough.

The golden rule: Heat the pan for two to three minutes before adding the butter, oil or non-stick spray to make sure your pancakes don't burn.

  1. You're over or under doing the batter.

One ladle's worth of batter is usually just the right amount for one perfectly sized pancake. Remember they spread when they hit the pan so be patient.

  1. You're over-flipping.

There’s one hard and fast rule with pancakes and that’s one flip only! Wait until the batter is bubbly then flip it. Once. Handle it anymore and you will overcook, deflate and toughen your batch. To check they’re not burning, cheat a little and gently lift the edge only and take a look underneath.

Easy Pancake Recipe 

Prep: 5 minutes
Total time: 15 minutes 


  • 1 cup (150g) self-rising flour
  • 1 tbsp. sugar
  • 1 egg, lightly beaten
  • 3/4 cup (180ml) milk
  • 50g butter, melted


  1. In a bowl, mix flour and sugar.
  2. Beat in the egg and then milk at little at a time until batter is combined.
  3. In a hot pan or flat grill, brush butter over cooking surface and pour one ladle or 1/4 cup measures for each pancake.
  4. When large bubbles form on the surface, flip over and cook until lightly golden on the other side (about 30 seconds each side).

Tip: To make a batch of pancakes, put greaseproof paper between each layer. Reheat them under a low heat in the oven or microwave for 30 seconds to a minute.