Easy and quick spoon pancake recipe, without a scale and without butter — a lighter version of pancakes with no added fats. They are very fluffy and easy to prepare with a few simple ingredients. Pancakes are American-style griddles cooked in a pan and served for breakfast with maple syrup, jam, Nutella, or fresh fruit. I love them, but I prefer to make a lighter homemade version without adding butter since they already come out fluffy. If you want, you can add a little butter to the batter: just melt 20 g (about 0.7 oz) and add it in. You can find various pancake recipes online, the classic ones with butter or with more milk relative to the flour; I’ve tried many and I stick to this version — my favorite for plump, soft pancakes. If you also enjoy pancakes for breakfast or a snack, I recommend you try my recipe — it’s fabulous.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 8-10 pieces
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients – Basic Pancake Recipe
- 1 5/8 cups all-purpose flour
- 2 eggs
- 3/4 cup milk (1 not-full cappuccino cup)
- 2 tbsp sugar (use 1 tbsp or 2 tbsp if you prefer sweeter)
- 4 2 tsp baking powder
- vanilla extract
Tools to prepare the pancakes
- Bowl
- 1 Spoon
- Pan
- 1 Paper towel
Preparation – Basic pancakes without butter (or with, if desired)
In a bowl put the eggs with the sugar, the flour and the baking powder, and start working with a whisk, adding the milk little by little so lumps don’t form. You should obtain a creamy batter.
Heat a nonstick pan on the stove. Grease it lightly with a bit of butter or extra virgin olive oil, wiping it with a paper towel — this prevents the pancakes from sticking.
Using a small ladle (or about 2.5 tablespoons) of batter per pancake, make your American-style pancakes. Pour the batter into the center of the pan and cook over medium heat; it will spread to form a disc about 4 inches (10 cm) in diameter.
Cook on one side until the first bubbles appear on the surface. At that point use a spatula to flip the pancake and cook the other side — you will see it puff up as it browns on both sides.
You need to flip the pancake at the right moment so it doesn’t become too dark on one side but still cooks through. With practice you’ll learn to judge the exact moment to flip the pancakes, adjusting for how strong your stovetop is — there’s no exact time, just watch for the bubbles to appear and then flip.
To keep the pan perfectly nonstick until the last pancake, wipe it with the paper towel with butter or olive oil between pancakes.
Cook all the pancakes this way. Serve them hot with Nutella, maple syrup, honey, jam, and fresh fruit as you like.
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