These classic Thermomix pancakes are soft, fluffy, and perfectly golden every time. Made with simple pantry ingredients and blended in seconds, this foolproof recipe delivers light, airy pancakes with minimal effort and no lumps. Perfect for weekend breakfasts, brunch, or a quick family treat, they can be served sweet or savory with your favorite toppings.

⏱ Time

• Prep Time: 5 minutes
• Rest Time (optional): 5–10 minutes
• Cook Time: 10–15 minutes
• Total Time: 20–25 minutes

🧂 Ingredients

• 250 g plain flour
• 2 eggs
• 500 g milk
• 30 g sugar (optional, for sweet pancakes)
• 1 tsp baking powder
• 1 pinch salt
• 20 g melted butter (plus extra for frying)
• 1 tsp vanilla extract (optional)

👩‍🍳 Method (Using Thermomix)

1. Add ingredients
   Place flour, eggs, milk, sugar, baking powder, salt, melted butter, and vanilla into the Thermomix bowl.
2. Mix batter
   Mix 20 seconds / Speed 4.
   Scrape down sides and mix another 5 seconds / Speed 4 if needed.
3. Rest (optional but recommended)
   Let batter rest for 5–10 minutes for fluffier pancakes.
4. Cook pancakes
   • Heat a non-stick frying pan over medium heat.
   • Lightly grease with butter.
   • Pour about ¼ cup batter per pancake.
   • Cook until bubbles form (about 1–2 minutes).
   • Flip and cook another 1–2 minutes until golden.
5. Serve warm
   Top with maple syrup, fresh fruit, yogurt, Nutella, or lemon & sugar.

🥞 For Thin Crepes Instead

Reduce baking powder to ½ tsp and add 50 g extra milk. Cook thinner in the pan.

💡 Tips

• Batter too thick? Add 1–2 tbsp milk.
• Want extra fluffy? Separate eggs, whip whites 2 min / Speed 3.5, then fold in after mixing batter.
• Make ahead: Store batter in fridge up to 24 hours.

🥞 Storage Instructions

🧊 Refrigerator

• Allow pancakes to cool completely.
• Store in an airtight container.
• Keep in the fridge for up to 3 days.
• Place baking paper between pancakes to prevent sticking.

To reheat:
Warm in a frying pan over low heat, microwave for 20–30 seconds, or toast lightly.

❄️ Freezer

• Cool pancakes completely.
• Stack with baking paper between each pancake.
• Store in a freezer-safe bag or container.
• Freeze for up to 2 months.

To reheat from frozen:

• Microwave for 30–60 seconds, or
• Toast directly from frozen, or
• Warm in oven at 160°C for 5–8 minutes.

🧴 Storing Pancake Batter

• Store batter covered in the fridge for up to 24 hours.
• Stir gently before using.
• Add a splash of milk if it thickens.

🥗 Nutrition Information (Per Pancake – approx. 12 pancakes)

Values are approximate and may vary depending on ingredients used.

• Calories: 110 kcal
• Protein: 4 g
• Carbohydrates: 15 g
  • Sugars: 3 g
• Fat: 4 g
  • Saturated Fat: 2 g
• Fiber: 0.5 g
• Sodium: 90 mg