This Thermomix pancake recipe takes just 15 minutes and 5 pantry ingredients to make thick, fluffy pancakes. The Thermomix mixes the batter in seconds, leaving it completely lump-free. Serve with your favourite toppings for a simple, no-fuss breakfast.
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
Here's a Look at the Ingredients
These photos are intended to give you a helpful visual overview of the recipe. You'll find the full ingredient list, exact quantities and detailed instructions in the printable recipe card at the bottom of this post.
Visual Step-by-Step Guide
- Add all the ingredients to the Thermomix bowl.
- Mix until smooth.
- Heat the butter in a frying pan over medium to high heat. 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 and sugar - my favourite!
- Maple syrup and fresh berries
- Blueberry compote or mixed berry compote
- Stewed rhubarb and a dollop of cream
- Peanut butter and sliced banana
- Butter and golden syrup
📖 Recipe
Thermomix Fluffy Pancakes
These pancakes are thick, fluffy and quick to make. Enjoy them with lemon and sugar, maple syrup, or some fresh berries.
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Servings: 4
Ingredients
- 200 g self-raising flour
- 1 teaspoon baking powder
- 290 g milk
- 1 large egg
- 1 tablespoon butter for frying
Instructions
- Add the self-raising flour, baking powder, milk and egg to the Thermomix bowl. Mix for 3 sec/speed 5. Scrape down the sides and bottom of the mixing bowl with a spatula. Mix again for 3 sec/speed 5. Let the mixture rest for a few minutes while you prepare the frying pan.
- Heat the butter in a frying pan over medium-high heat, just enough to lightly grease the bottom. The pan is ready when the batter sizzles as it hits the surface.
- 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 your choice of toppings. Lemon and sugar is a classic, but maple syrup, fresh berries, or just a knob of butter all work beautifully.
Notes
Storage & freezing: 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.
Make ahead: Prepare the batter and store it in the fridge for up to 24 hours.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 841mg | Fiber: 1g
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.