Breakfast pancake stack
Indulge in a fluffy breakfast pancake stack made with simple ingredients: eggs, self-raising flour, baking soda, and low-fat milk. Perfectly golden and deliciously light, these pancakes are an ideal start to your day!
- 13 Feb 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 3 Ingredients
Start your day off on a delicious note with this Breakfast Pancake Stack recipe. Perfect for a weekend morning or any day you want to treat yourself, these pancakes are fluffy, light, and incredibly easy to make. With simple ingredients you likely already have in your pantry, you can whip up a batch in no time.
Ingredients:
Instructions:
- Gather all your ingredients and equipment needed, including a large mixing bowl, whisk, measuring cups, and a non-stick frying pan or griddle.
- Crack the 2 large eggs into the large mixing bowl.
- Beat the eggs lightly with the whisk until they are well combined.
- In a separate bowl, combine the 2 cups of self-raising flour and 1 teaspoon of baking soda. Stir them together to ensure the baking soda is evenly distributed.
- Gradually add the flour mixture to the eggs, whisking continuously to prevent lumps from forming.
- Slowly add the 1.5 cups of milk into the mixture, whisking until you have a smooth batter. The batter should be thick but pourable. If it's too thin, sprinkle in a bit more flour; if it's too thick, add a splash more milk.
- Let the batter rest for about 5 minutes. This helps the baking soda activate and results in fluffier pancakes.
- Preheat your non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of oil or butter if necessary.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip the pancake and cook the other side until golden brown, an additional 1-2 minutes.
- Stack the pancakes on a plate and serve warm with your favorite toppings such as maple syrup, fresh fruits, nuts, or a dollop of yogurt.
- Delight in your delicious homemade breakfast pancake stack!
Tips:
- For extra fluffy pancakes, let the batter rest for about 10 minutes before cooking.
- Use a non-stick pan or griddle to reduce the amount of butter or oil needed for cooking.
- Make sure your griddle or pan is preheated to medium heat before pouring the batter. This ensures even cooking and nicely browned pancakes.
- To test if the pancake is ready to flip, look for bubbles forming on the surface and the edges starting to set.
- If you prefer thicker pancakes, reduce the amount of milk slightly. For thinner pancakes, add a bit more milk.
There you have it—an easy and delicious Breakfast Pancake Stack that is sure to satisfy. Whether you prefer them with maple syrup, fresh berries, or a pat of butter, these pancakes are versatile and can be customized to your liking. Enjoy your homemade breakfast and start your day right!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 2.25g | 6% |
| Sugar 4.73g | 5% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.59g | 5% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 120mg | 23% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.29mg | 8% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 0.40ug | 0% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 1.39mg | 13% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 300mg | 9% |
| Selenium, Se 27ug | 48% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 1.62mg | 15% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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