Light and Fluffy Pancakes (with Self-Rising Flour)

Name: Light and Fluffy Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 1/4 cups self-rising flour; 2 cups milk; 2 eggs; 2 teaspoons sugar

This post may contain affiliate links. See our Privacy Policy for details.

Jump to Recipe·Leave a Review

These light and fluffy pancakes are perfection thanks to self-rising flour! With only 4 ingredients and no baking powder or baking soda, you can have these pancakes ready to eat in just 10 minutes!

stack of light and fluffy pancakes topped with berries

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Making the perfect pancakes can be a struggle, especially if you rely on pre-made mixes. Luckily for you (and me!) these light and fluffy pancakes are very easy to make and have the perfect texture-not too dense or too thin.

Why I love this recipe

This is a fast and fail-proof recipe that the kiddos can help make, it’s that easy. You also don’t need a leavening agent because we are letting the self-rising flour do the work of making these pancakes nice and fluffy.

I also love that you can customize this base recipe to make it your own with lots of add-in options. Chocolate chips, blueberries, strawberries, sprinkles, the possibilities are endless!

Ingredients

self-rising flour – this is simply flour that already has baking powder and salt added in
sugar
milk – any kind will do, dairy or nondairy
eggs

Step by step

Mix the self-rising flour and sugar in a mixing bowl.
In a separate bowl, whisk together the milk and eggs.
Add the liquid ingredients to the dry ingredient and mix to combine. The batter will be slightly lumpy but that is okay!

Expert tip: Over-mixing pancakes is a sure-fire way to get a tough texture. Mix until just combined, some lumps are okay!

Heat a griddle or skillet over medium high heat. Spray with nonstick spray.
Pour 1/3 cup of batter onto the hot pan. Let the pancake cook 2-3 minutes or until the top surface begins to bubble and the edges are set.
Flip the pancake and cook an additional 2-3 minutes or until golden brown.

Expert tip: Don’t press the pancake down with the spatula after flipping, this will give you a rubbery pancake. Let the pancake cook on its own after flipping.

stack of light and fluffy pancakes with bite removed

Pancake add-ins

add 1/3 cup of chocolate chips or peanut butter morsels
add 1/2 cup fresh or frozen berries
add a teaspoon of cinnamon, nutmeg, or pumpkin spice
add 1/2 teaspoon of vanilla extract

FAQs

Can I use regular flour instead of self-rising flour?

Yes, you can add 1 1/2 teaspoons of baking powder 1/4 teaspoon of salt per cup of plain all-purpose flour.

Can pancakes be frozen?

Yes! Pancakes freeze very well and are perfect for making ahead. Allow the pancakes to cool after cooking and place on a parchment paper lined baking sheet. Freeze, then transfer to a freezer bag for up to 3 months. Microwave to thaw and reheat.

Help! My batter is too thick!

Thin the batter with additional milk added one tablespoon at a time if you prefer a thinner consistency batter.

If you try this recipe please comment and rate it below, I love hearing from you!