Ingredient About 8 Pancakes About 8 Pancakes
all-purpose flour 1 ⅔ cups (7 oz.) 200g
baking powder 2 tsp. 2 tsp.
baking soda ½ tsp. ½ tsp.
egg 2 2
sugar 2 Tbsp. 2 Tbsp.
milk ⅔ cup 100cc
buttermilk 1 cup 300cc

A simple recipe for classic, fluffy pancakes. Fine as-is, or use it as the base for blueberry pancakes.


  1. Sift the flour, baking powder, and baking soda together, and set aside.


  1. Beat eggs.
    Crack eggs into a bowl and beat them lightly. Add sugar and whisk until well mixed.
  2. Add milk and buttermilk.
    Add the milk and buttermilk to the eggs and whisk until well mixed.
  3. Add flour.
    Sift the flour mixture into the egg mixture and fold gently until barely mixed. Be sure not to overmix; lumps of flour in the batter are fine.
  4. Let rest.
    Put batter in the refrigerator for 5-10 minutes.
  5. Fry.
    Heat a frying pan on a burner set to medium, and grease lightly with cooking oil. Wipe up any extra oil with a paper towel. Pour one ladle-full of batter into the pan. When bubbles appear on the surface of the batter, flip the pancake. Cook until the bottom is lightly browned.


Blueberry Pancakes

Blueberry Pancakes

To make blueberry pancakes, stir in 3/4 cup (180cc) whole blueberries after the flour in step 3, before letting the batter rest. If using frozen blueberries let them thaw partially first. Top with more fresh blueberries if you like.


  • Although I usually use all-purpose flour, cake flour should make somewhat lighter pancakes.
  • The recipe will work with a wide range of milk/buttermilk ratios, so long as the total is 1⅔ cups (400cc). The ingredients list above is heavier on the milk in the English version (150cc milk, 250cc buttermilk), and heavier on the buttermilk in the metric one (7 Tbsp. milk and 1¼ cups buttermilk); both are good.