Pantry Pancakes Recipe (conventional recipe)

Pantry Pancakes Recipe (conventional recipe)

You know those lazy weekend mornings… you’d love a sweet pancake stack for breakfast, but the thought of leaving the house for ingredients just kills the dream (who wants to change out of pyjamas!). Well that was me recently… empty fridge and freezer - not even a slice of bread to be found! And pancakes were calling me. So, I set about creating a pancake recipe that you and I can whip up any time, without leaving the house! Using ingredients I always have in the pantry… making life just that little bit easier is always my motto. These are soft, sweet and fluffy… frankly, they taste a lot like the ‘shaker’ pancake mixes from the supermarket, but without the price tag, the crappy added ingredients and the waste.

Now, to make your morning even more enjoyable…. how about measuring out your pancake ingredients with our fancy new copper measuring cups and spoons? They’ll last a lifetime 🥰️

Looking for the Thermomix or thermo cooker recipe? Click here!

Serves 2 (can be doubled)

+ vegetarian
+ vegan (option)
+ dairy free (option)
+ nut free (option)
+ soy free (option)
+ egg free


1½ cups plain flour
½ cup sugar (any type, I used raw)
2½ tsp baking powder
½ tsp baking soda
1/4 tsp fine salt
1 cup milk (any type, I used oat)  
1 tbsp oil (macadamia, olive or other light-flavoured oil)
2 tsp vinegar (white or apple cider)
1 tsp vanilla extract (optional)
Butter or oil, to fry


  1. Place flour, sugar, baking powder, baking soda and salt in a large bowl, mix to combine.
  2. Add milk, oil, vinegar and vanilla and whisk until well combined. The batter should still have small lumps, you don’t need to get it totally smooth! Refrigerate for up to 12 hours, or begin cooking immediately.
  3. Heat frying pan on medium heat. Swirl ½ teaspoon butter or oil to grease pan.
  4. Using a ladle or cup, spoon pancake batter into pan. When pancake forms bubbles on top, flip over and cook until golden in colour (total time approx. 4 minutes).
  5. Repeat with remaining batter, keeping cooked pancakes in oven covered with foil or in a food warmer.

Serve warm with fresh fruit, poached fruit, maple syrup, honey, chocolate, cream, ice cream, yoghurt, nuts… or whatever you’ve can put your hands on!