The perfect pancakes do exist! With more than 3000 shares and over 80 reviews, these pancakes are a winner every time! These light and fluffy Pancakes with Self-Rising flour are the perfect 5 ingredient pancakes! No need to worry about baking soda or baking powder, these pancakes don't need it!
These pancakes are delicious with my blackberry syrup for pancakes!
The battle to make the perfect homemade pancakes has long been a struggle of mine. Sometimes they are too dense, sometimes they are too thin, but these pancakes have the perfect texture!
Ever since I first made this self rising flour pancake recipe, I have been making it again and again. It's easy, it comes out perfectly every time, and my kids love them!
The best part is, you don't have to use any leavening agent! The self-rising flour (or self raising flour) does all the hard work that the baking soda or baking powder would usually do!
Slather the cooked pancakes with softened butter, high-quality maple syrup, and a side of fresh fruit for a filling and satisfying breakfast!
Jump to:
Can You Make Pancakes with Self Rising Flour?
Yes! You can use self rising flour for pancakes. Self-rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of regular flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. You can make your own homemade self rising flour if you are in a pinch and keep it in the pantry so you can make biscuits with self rising flour too!
These were by far the best pancake recipe! Fluffy for sure! kids loved them!
- Megan
Ingredients to Gather
- Self-Rising Flour- For this recipe, you must use self-rising flour or that pancakes will be tough and flat, not fluffy. There's a big difference when thinking of self rising flour vs all purpose flour.
- Sugar- To sweeten the pancake batter just a little.
- Milk- Regular milk, 2% milk, or your favorite non-dairy milk will all work great.
- Egg- To keep the pancakes together.
- Melted Butter- To add just a little fat to the pancakes and make them tender. To make these dairy free, use vegetable oil, coconut oil, or your favorite neutral oil along with a non-dairy milk.
See printable recipe card for full recipe information on ingredients and quantities.
Can I Replace Plain Flour For Self Rising Flour?
No, it is not a 1 to 1 substitute. When thinking of all purpose flour vs. self rising flour, there are some major differences.
I've had some people make this recipe and say that the pancakes were very flat and not fluffy at all. When I dug a little deeper, I realized that they used all purpose flour, not self rising flour. If you are using all purpose flour you will need to add baking powder to the recipe. This will allow the pancakes to rise, otherwise, they will be more like a crepe.
How To Make Self-Rising Flour Pancakes
- In a large mixing bowl, mix together the flour and sugar. Mix with a fork or a wooden spoon and set that aside.
- In a liquid measuring cup or medium bowl, add the milk of your choice. Add the egg and melted butter. Whisk well until fully combined with a fork or a whisk.
- Pour the wet ingredients into the mixing bowl with the dry ingredients. Mix well. Mix the wet ingredients into the flour mixture. There will be some lumps left in the batter, and that's ok. Do not overmix the batter.
- Preheat a skillet or griddle over medium heat and melt 1 tablespoon of butter. This will ensure the pancakes do not stick to the griddle.
- Pour a ½ cup batter onto the hot griddle for big pancakes and ¼ cup for smaller pancakes. Cook the pancakes for 2-3 minutes on the first side. When you see air bubbles coming up through the pancake and the edges start to look dry, flip the pancakes.
- With a rubber spatula, flip the pancakes over. Cook for another 2-3 minutes more until they are golden brown. Serve with maple syrup and butter. Enjoy!
Hot Tip!
Resist the urge to push the pancakes down with the spatula once you flip them. Let them cook on their own and only touch them each time you flip them. Pushing them down while they cook with result in a tough, dense pancake.
Variations and Substitutions
- If you prefer a thinner pancakes, simply add more milk. Add a tablespoon of milk at a time until you reach your desired consistency. If you prefer a thicker batter, simply add 1 tablespoon more flour into the batter until you reach the consistency that you are happy with.
- Add some spices! Add a teaspoon of cinnamon, vanilla extract, or pumpkin spice seasoning to kick up the flavor!
- Make them chocolate chip! Chocolate chip pancakes are a staple in my house. My kids love a 1 cup of semisweet chocolate chips added to the pancake batter! Sometimes I even just let my little helper throw handfuls of chocolate chips into the batter. You only live once, right?
- Make them blueberry! Add 1 cup of fresh or frozen blueberries to the batter to make them blueberry pancakes.
Storage Tips
Keep any leftover pancakes in an airtight container in the refrigerator. I love to make pancakes on the weekends and keep them in an airtight container in the refrigerator for my kids to enjoy throughout the week for breakfast.
I love to freeze self rising flour pancakes too! This is great for meal prep for the week. Cook the pancakes completely and allow them to cool. When they are completely cooled, place them on a parchment lined baking sheet and freeze them.
When they are frozen solid, take them off the baking sheet and place them in a Ziploc bag or airtight container for up to 3 months. To defrost, place them in the microwave or toaster oven until they are heated through.
Other Recipes To Try!
Did you love these Fluffy Pancakes with Self-Rising Flour recipe? If you did, don't forget to tag me on social media here on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
More From Lynn's Way Of Life
📖 Recipe
Easy 5-Ingredient Pancakes (With Self-Rising Flour)
Ingredients
- 2 cups Self Rising Flour MUST be self-rising flour
- 1 tablespoon Sugar
- 1 ¾ cup Whole Milk
- 1 Egg
- 3 tablespoon Butter Melted
Instructions
- In a large bowl, mix together the flour and sugar. Set that aside.
- In a liquid measuring cup or medium bowl, add the milk. Add the egg and melted butter and whisk well until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until fully combined. There might be a few lumps left in the pancake batter and that is ok. Do not overmix the batter as you will have tough pancakes.
- Preheat a skillet or a non-stick pan and melt 1 tablespoon of butter onto the griddle.
- Pour a ½ cup of batter onto the skillet. If you want smaller pancakes, use ¼ cup of an ice cream scoop. Allow the pancakes to cook for 2-3 minutes on the first side. When you see air bubbles coming up through the pancake and the edges start to look dry, you are ready to flip the pancakes.
- With a spatula, carefully flip the pancakes over. Cook for them 2-3 minutes more until they are golden brown. Serve immediately.
Notes
- Make sure your self-rising flour is not expired. This recipe cannot be made with all purpose flour or any other type of flour beside self-rising flour. If your self-rising flour is expired, it will not gave the pancakes that fluffy texture.
- This batter will make 12 medium pancakes. If you would like them smaller, use a smaller scoop. If you prefer bigger pancakes, use a bigger scoop.
- Whole milk, 2%, 1% or you favorite non-dairy milk will work in this recipe.
- Add chocolate chips, blueberries, sprinkles, or spices to kick up the flavor of this pancake batter. Think of this as the base recipe, and add your favorite add ins.
cd says
I used self-rising flour but yet it didn't rise I might have done something wrong but I don't know what. But it was tasty still.
Lynn Polito says
Was the self rising flour fresh? If it was expired it might not have made the pancakes as fluffy?
Randy says
Remember not to use alot of oil or butter to fry the pancakes. It's best to use as little as possible without sticking. This will help them rise.
Rebecca says
I tried this recipe and it came out great.
Priya says
These were great so easy to make. I added a pinch of sea salt and vanilla, and the mix to balance the flavors. Use the third of a cup measuring for making the pancakes, which was just the right size for on the girl. Thank you again for the recipe.
Lily says
How to convert all these measurements into grams? I am not used to measuring based on cups. Will try with cups first. Thank you.
Kathi T says
Really good 5 star
Mike says
This the most simplest way to make homemade Pancakes EVER and Definitely A KEEPER RECIPE FOREVER 🥲😋👏🤘
Lynne says
Three of my grandchildren and my great nephew (all under the age of 12) were visiting with us. They had already told me they wanted waffles for breakfast. I was almost out of the store bought mix I normally use (convenience, no doubt) and didn't want to take the time to go buy any. So I searched for a waffle recipe that didn't require all purpose flour. I only use self rising. I chose this one, then doubled the recipe. Not only was it a hit with the kids, we adults thought they were amazing as well! They were a touch messier during the cooking process but that might've been because I added 2 more Tbsp of butter to use the remainder of a stick. Or it could've been because I'm used to store bought batter and didn't judge the amount I was pouring onto the waffle iron. Whichever the case was, the batter would run over the sides of the iron. Not a real issue, just messy. That didn't affect the flavor or texture at all. They were the fluffiest I'd ever made and more flavorful than any waffles I'd made before. I was able to yield 20 waffles size 4"x5" rectangles by doubling the recipe. I found out by using this recipe, there's nothing difficult, different or time consuming about making waffles from scratch. The extra couple of minutes of prep are worth the end result! Plus, I get my "made from scratch star" 😁 and have the bragging rights to an awesome breakfast! Thank you!! This recipe is definitely a keeper.
Jess says
These were completely flat! And yes, I used self rising flour - white lily!
Lynn Polito says
Was it fresh? There's no reason these wouldn't work if the self rising flour is fresh. That's really strange.
Julie Tietje says
I used my homemade self rising flour and these turned out spectacularly! Hubby was a fan! Also added a tsp of homemade vanilla for extra flavor!
Lynn Polito says
Awesome! Homemade self rising flour is great! Thanks for making my recipe!
Paula says
Truly BEST pancakes ever!!! Love how easy this recipe is!! And the variation suggestions! Thanks!
Lynn Polito says
They are my favorite too! Thanks for making my recipe!!
Tamy says
They turned out great! I only have one question, do you warm up the milk a little bit before adding the melted butter? I used milk straight out of the fridge and when I mixed all liquid ingredients that created butter lumps.
Lynn Polito says
Ah yes, that can happen. It doesn't effect the final outcome, but if you would like you can definitely heat up the milk.
Linda says
Great base recipe. I had to add more flour. Could be because I do t measure accurately though. All in all they turned out great. I added blueberries, choc chips, almond extract.linda
Lynn Polito says
So glad you enjoyed them!
Tracey Williams says
Absolutely gorgeous 🥞
Susan M says
Excellent!
Lynn Polito says
I am so glad you enjoyed them! Thanks for making my recipe!
Ryan says
Not sure what I did wrong, but when I made these, the pancakes had no fluff to them. The kids ate them, so I'm happy, but wished they were fluffy even a little bit
Lynn Polito says
A few things may have gone wrong. Did you make sure you were using Self rising flour? Also, was the self rising flour fresh?
Megan says
These were by far the best pancake recipe! Fluffy for sure! kids loved them!
Lynn Polito says
So happy you enjoyed them!