The Best 3-Ingredient Pancakes

3.5 from 2 votes


By Ollie Cartwright

Reading Time: 4 minutes

I promise you don’t need supermarket pancake batter anymore. Saturday morning brekky is simple (and fun for the kids) when you follow my amazing 3-Ingredient Pancakes recipe.

3 Ingredient Pancakes Recipe

You only need eggs, flour and milk to throw together a pancake batter. You’ve probably got those three things in your kitchen right now! I fully expect you to be knocking up a batch of pancakes tonight with my recipe:

How to Make 3-Ingredient Pancakes

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Of course, step 1 will be make your batter. Whisk together the eggs and milk until well combined before adding flour. You then need to beat this until every single lump has disappeared. You do not want a lumpy batter!

You can let this rest for 30 minutes or so. It’s supposed to help the gluten build-up, which gives you fluffier, lighter pancakes. But, if you’re like me and don’t have 30 minutes to twiddle your thumbs, get on with cooking them.

Eggs and milk being whisked in a green-tinted glass bowl
Flour being added to whisked eggs and milk in a green-tinted glass bowl

Step 2: Now it’s time to cook your pancakes. Heat a pan over medium heat with a splash of oil, then pour in some of your batter. I tend to use a ladle for the right amount.

Allow it to cook for around 2 minutes or until you see many tiny bubbles forming on the uncooked side. Flip the pancake over and cook for another 2 minutes or until cooked.

A spoonful of pancakes batter being cooked in a black pan with a splash of oil

Step 3: While repeating the above with the rest of the pancake batter, keep the cooked pancakes on a warm plate.

3 ingredient pancakes being stacked onto a plate with toppings around it on individual plates


Pancakes are just edible plates for various toppings. Here are some of my favourites, but I’m sure you have a few you love. Let me know what you’re going to top yours with down in the comments section:

  • Classic Comfort Pancakes: Served warm with a knob of butter and a drizzle of maple syrup.
  • Fruity Delight Pancakes: Topped with a mix of fresh fruits like blueberries, strawberries, or bananas and a dollop of Greek yoghurt.
  • Berry Bliss Pancakes: Enhanced with a homemade berry compote made from simmered fresh or frozen berries, sugar, and a splash of lemon juice.
  • Nutty Decadence Pancakes: Sprinkled with chopped nuts and a drizzle of honey or agave syrup. This can also be paired with a dusting of powdered sugar.
  • Tropical Getaway Pancakes: Top with a mix of tropical fruits like diced mango, pineapple, and a sprinkle of shredded coconut.
  • Chocolate Chip Delight Pancakes: Mix in some chocolate chips to your batter and serve with whipped cream and a light dusting of cocoa powder.
  • Apple Pie Pancakes: Top your pancakes with warm spiced apples and a scoop of vanilla ice cream.
  • Peanut Butter Jelly Pancakes: Spread a thin layer of peanut butter on your pancakes and top with your favourite jam or jelly.


With just 3 ingredients, it’s safe to say that my recipe is basic. Fortunately, there are several ways you can tweak it without much effort:

  • Add Sweetness: Add a teaspoon of granulated sugar, honey or maple syrup to the milk and egg before you mix in the flour. This will add sweetness throughout the batter.
  • Add Flavour: Add a splash of vanilla extract, a sprinkling of cinnamon or mixed spice, or the zest of an orange into the milk before adding the flour. This can give your pancakes a subtle flavour.
  • Add Fresh Fruit: Blueberries, diced strawberries, or other soft fruits can be folded into the batter before the pancakes are cooked. You may need to cook the pancakes for longer when fruit pieces are involved.


My batter recipe makes around 12 pancakes. If it’s just you eating them, that might be a few too many. Fortunately, there are a few ways to store them:

Cupboard: Cool pancakes completely, then store in an airtight container or zip-top bag for up to 2 days. Separate each pancake with a piece of parchment paper to prevent sticking.

Refrigerate: After cooling the pancakes, place them in a sealed container or resealable bag with wax or parchment paper between them. They’ll last in the fridge for up to one week.

Freeze: Cool pancakes completely, then place them in a single layer on a baking sheet and freeze. Once frozen, stack them with parchment paper in between and store them in a freezer bag or container for up to 3 months. Need more info? Learn more here.

Reheat: Heat single pancakes for 20 seconds or a stack for about a minute in the microwave. In the oven, wrap the pancakes in foil and bake at 175°C for about 10 minutes. If frozen, add extra time or defrost in the refrigerator overnight before reheating.

3-Ingredient Pancakes Recipe

3.5 from 2 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



This is my recipe for freezer-friendly pancakes made with just 3 ingredients

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  • 2 2 – Large Eggs

  • 250 ml 1 cup – Milk

  • 275 g 2 1/5 cup – Self-Raising Flour


  • Make the Batter
    Whisk the eggs and milk together until they are fully incorporated. Add the flour gradually, beating continuously until you have a smooth, pourable, lump-free batter.
  • Cook
    Heat a pan over medium heat with a splash of oil. Spoon in one large ladle full of batter and cook for 1 to 2 minutes on one side until small bubbles begin to appear in the side you can see. Flip and cook for a further 1 to 2 minutes on the other side.
  • Repeat
    Continue cooking the pancakes until you have used all your batter. You will need to keep the cooked pancakes on a covered warm plate while the others cook.

Recipe Video

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