This super simple Thermomix Pancake recipe makes deliciously thick and fluffy pancakes that won’t stick to the frying pan. Top them with your favourite pancake toppings for the ultimate breakfast treat!
FEATURED REVIEW
"Oh my goodness just made these pancakes for my boys age 4 & 5 and they loved them. So simple and sugar free and tasted delicious. Thank you."
JACKIE
Pancakes are the ultimate lazy weekend breakfast, loved by kids and adults. I love how quick and easy this recipe is to make in the Thermomix.
They're also a must on Shrove Tuesday, which falls on the day before Lent begins - a time when people traditionally use up ingredients like eggs, milk, and flour before the fasting period.
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Why You'll Love This Recipe
- Made with just 5 simple ingredients you likely already have in your kitchen.
- Ready in under 20 minutes - perfect for busy mornings!
- No sticking - these pancakes cook beautifully without sticking to the pan.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Milk - whole milk or lite milk can be used.
- Egg - use a large egg.
- Self-raising flour – helps create light and fluffy pancakes.
- Baking powder – adds extra lift for even fluffier pancakes.
- Butter – just a tiny amount is needed for frying.
How to Make Thermomix Pancakes
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add all the ingredients to the Thermomix bowl.
- Mix for 3 seconds on speed 5. Scrape down the sides of the bowl with a spatula. Mix again for 3 sec/speed 5.
- Heat a teaspoon of butter in a frying pan over medium to high heat. You only need a small amount to grease the bottom. The pan should be hot enough that the batter sizzles when it hits it. Pour some batter into the hot pan, and when bubbles appear on the surface, flip it over.
- Each side will take approximately 1 minute to cook and turn golden.
Favourite Pancake Toppings
- Lemon & sugar
- Maple syrup and butter
- Blueberry compote
- Fresh berries
- Stewed rhubarb
- Peanut butter
- Salted caramel sauce
- Coffee Ice Cream
Storage
Store the pancakes in an airtight container in the fridge for up to 3 days. Place baking paper between each pancake to prevent sticking. Reheat in the microwave (30 seconds), toaster, or frying pan.
To freeze pancakes, let them cool completely, then stack them with baking paper in between and store them in an airtight container or freezer bag. Reheat in a toaster, microwave, or frying pan.
Common Questions
Rubbery pancakes are usually caused by overmixing the batter, which develops too much gluten. Don't mix any longer than 10-15 seconds.
Yes! You can prepare the batter and store it in the fridge for up to 24 hours.
There are a few reasons why pancakes stick to the pan; (1) The pan isn't non-stick or appropriately greased. Use butter or oil and ensure the pan is hot before pouring the batter. (2) The batter is too thin, which can cause it to spread too much. Try adding a little more flour. (3) You're flipping too early. Wait until bubbles form on the surface before flipping.
More Thermomix Breakfast Recipes
📖 Recipe
Thermomix Pancakes
This easy recipe makes thick, fluffy, traditional pancakes. Enjoy them with lemon and sugar, maple syrup, or just a knob of butter.
Ingredients
- 200g self-raising flour
- 1 teaspoon baking powder
- 290g milk
- 1 large egg
- small knob of butter for frying
Instructions
- Add the self-raising flour, baking powder, milk and eggs to the Thermomix bowl. Mix for 3 sec/speed 5. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure the batter is smooth and lump-free. Mix again for 3 sec/speed 5. Let the mixture rest for a few minutes while you prepare the frying pan.
- Heat a teaspoon of butter in a pan over medium-high heat, just enough to lightly grease the bottom. The pan is ready when the batter sizzles upon contact.
- Pour some batter into the hot pan. When bubbles form on the surface, flip the pancake and cook until golden brown on both sides - about 1 minute per side.
- Serve immediately with delicious toppings like fresh berries, lemon and sugar, maple syrup, or butter.
Notes
Storage
Store the pancakes in an airtight container in the fridge for up to 3 days, placing baking paper between them to prevent sticking.
To freeze, let them cool, stack with baking paper, and store them in an airtight container or freezer bag. Reheat in the microwave, toaster, or frying pan.
To make ahead, prepare the batter and store it in the fridge for up to 24 hours.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 104mgSodium: 841mgCarbohydrates: 41gFiber: 1gSugar: 0gProtein: 11g
Loren says
This recipe is the best! Makes so many delicious pancakes!
Kerrie Connors says
I had a small gathering on Pancake Tuesday 21/02/23 and used this recipe. Good reviews all round.
Vicki says
So glad they turned out well!
Jackie says
Oh my goodness just made these pancakes for my boys age 4 & 5 and they loved them. So simple and sugar free and tasted delicious. Thank you.
Vicki says
So glad you enjoyed them xx
Ali says
Can I use all purpose flour, or modify it somehow, instead of self raising flour? Thanks
Vicki says
Hi Ali, yes, if you have baking powder you could add 2 teaspoons to the plain flour. I don't recommend using the plain flour on its own otherwise the pancakes will be flat and will taste rubbery (I have accidentally used plain flour before). Kind regards, Vicki.