Fluffy Pancakes
Classic soft, fluffy pancakes made from a simple from-scratch batter — a gentle breakfast that's easy to soak in extra syrup for moisture.
6 · Soft & Bite-Sized
Tender, moist bite-sized pieces that break apart under a fork without needing a knife. Some chewing is required, but nothing should be tough, fibrous, or dry.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 6 (Soft & Bite-Sized) — soft & bite-sized, easy to chew — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar or sweetener
- 4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1 3/4 cups Milk
- 1/4 cup Butter, melted and slightly cooled
- 2 tsp Pure vanilla extract
- 1 large Egg
Instructions
Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the milk, melted butter, vanilla, and egg.
Use a wire whisk to whisk the wet ingredients together first, then slowly fold them into the dry ingredients. Mix until smooth (a couple of lumps are okay). The batter will be thick and creamy — if it's too thick to pour smoothly, fold in a little extra milk at a time.
Set the batter aside and let it rest while you heat your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe it with a little butter to lightly grease. Pour 1/4 cup of batter onto the pan and spread gently into a round shape.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden on the other side. Repeat with the remaining batter.
Serve with honey, maple syrup, fruit, ice cream, or frozen yogurt — or enjoy plain.
Serving Tips
Important Guidance
- Fluffy, spongy textures like pancakes can actually be trickier than they look for some swallowing difficulties — the sponge can soak up saliva and expand. Serve thoroughly soaked in syrup or a thin sauce rather than dry.
- Cook a little longer at a lower heat for a denser, less airy pancake, which some people find easier and safer to manage.
- For a softer texture, tear the pancake into small pieces and let it sit in warm syrup for a minute before serving, rather than serving it whole.
- Skip pancakes entirely for anyone assessed below Level 6 — the spongy crumb isn't appropriate for minced, pureed, or liquidised diets.
Nutrition Facts
Per pancake (recipe makes about 12 pancakes; 2 pancakes is a typical serving).
Dietary Notes
Vegetarian. Not gluten-free as written; a 1:1 gluten-free flour blend can usually be substituted.