A simple recipe for soft fluffy Thermomix Pancakes made with self-raising flour, milk, eggs and baking powder. Top them with your favourite toppings for the ultimate breakfast.
I might be biased, but these are the best Thermomix Pancakes ever. They are easy to make, don’t fail and are perfect for lazy weekend breakfasts or Pancake Day (Shrove Tuesday). I don’t add sugar to the recipe as I like to drizzle copious amounts of maple syrup over the top.
If you’re after a healthy Thermomix Pancake recipe, check out my plant-based recipe for Blueberry Banana Vegan Pancakes.
The Best Pancake Toppings – Some Suggestions
Lemon & sugar – a sprinkle of caster sugar with a lemon squeeze (my favourite!)
Maple syrup – or other liquid sweeteners such as rice malt syrup, honey or golden syrup
Salted Caramel Sauce
Bacon & Maple syrup
Fresh fruit of any kind
Hot Chocolate Fudge Sauce
How to Freeze and Reheat Pancakes
We often make a double batch at weekends and freeze the rest to have one morning during the week. To freeze, let them cool completely first, then separate them with baking paper, so they don’t stick together. Stack them together and store in a zip lock bag or freezer-proof container for up to three months.
You can reheat the pancakes in the microwave by using 10-15 second bursts of power. The pancakes can also reheat under a grill or in a toaster.
More Thermomix Breakfast Recipes
Thermomix Buttermilk Waffles
Thermomix Buttermilk Waffles
Simple Thermomix Granola
Thermomix Chocolate Chia Pudding
Thermomix Chocolate Granola
Thermomix Chocolate Porridge
Thermomix Blueberry Muffins
Thermomix Apple & Cinnamon Muffins
- 300g milk
- 2 eggs
- 200g self raising flour
- 1 teaspoon baking powder (note 1)
- pinch of salt
- 1-2 teaspoons of butter for frying
- Add the milk, eggs, self-raising flour, baking powder and a pinch of salt to the Thermomix bowl and mix for 3 sec/speed 5. Scrape down the bowl and give the bottom a quick scrape with a soft spatula to dispel any lumps. Mix again for 3 sec/speed 5. Let the mixture rest for a few minutes whilst you prepare the frying pan.
- Heat a teaspoon of butter in the pan over medium to high heat – you only need a small amount to grease the bottom. It should be hot enough that the batter sizzles when it hits the pan.
- Pour some batter into the hot pan and when bubbles appear on the surface, flip it over so that it's golden brown on both sides. It will take approximately 1 minute on each side. It's up to you how big you want your pancake!
- Serve immediately with whatever toppings take your fancy - see recipe post for suggestions.
1. Baking powder creates a more fluffy pancake but can be left out.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 269Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 104mgSodium: 841mgCarbohydrates: 41gFiber: 1gSugar: 0gProtein: 11g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.