There's nothing quite like homemade pancakes for breakfast for brunch on the weekends! This easy recipe makes for fluffy, delicious pancakes. This Self Rising Flour Pancake recipe rivals the very best pancake houses and diners.
Fire up the griddle and let's get cooking!
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Why You’ll Love This Pancake Recipe
What's not to love about pancakes? Let's count the many ways this recipe is special:
- Uses simple ingredients to make the very best pancakes
- If you have a bag of self rising flour in your pantry, this is a great recipe in which to use it. You can also make Self Rising Biscuits!
- Fluffy pancakes with no need to separate egg whites from egg yolks and whip the whites into soft peaks
- Best part? They taste absolutely delicious
Ingredients & Substitutions for homemade pancakes with self rising flour
- Milk + white vinegar or lemon juice: Many pancake mixes call for buttermilk. My family prefers the combination of whole milk and vinegar or lemon juice instead. This creates a thinner batter than buttermilk and the taste is a bit more subtle than the tanginess of the buttermilk. The milk and vinegar mixture can be substituted for buttermilk, if you'd prefer. See the recipe card below for measurements
- Self-rising flour: self rising flour is a convenient ingredient in that it combines a few dry ingredients in one. It contains all-purpose or plain flour, baking powder and salt
- Granulated sugar: helps to sweeten the pancakes a little bit. More or less sugar may be used based on your preferences
- Baking soda
- Large egg
- Vanilla extract
- Melted butter
How to make one of the best self rising flour pancake recipes
To make this perfect super fluffy pancakes recipe, you'll need either a large frying pan, non stick pan, electric griddle or stovetop griddle. Let's get started:
Step 1: In a measuring cup or small bowl, combine the milk with vinegar or lemon juice and set aside for 5 minutes. The milk will become lumpy and "soured". Skip this step if using buttermilk
Pour the wet ingredients over the flour mixture and whisk until most of the large lumps are gone. Be careful not to overmix, as this will result in tough pancakes. Some lumps are okay.
Give the pancake batter rest for a few minutes (~5 minutes) while heating a large skillet over medium-low heat or heat an electric griddle to 350ºF. This step will allow the ingredients to come together and make for a super fluffy texture
Step 3: Pour ¼ cup batter onto the hot skillet. Alternatively, pour the pancake batter into a clean squeeze bottle and squeeze batter onto skillet.
Cook until air bubbles appear on the surface and underside is golden brown. Slide a spatula fully under the pancake and flip quickly. Cook until lightly browned on the other side and no raw batter appears on the sides of the pancakes.
Serve immediately or place the cooked pancakes in the oven on low/warm setting to keep warm until serving
Self rising flour pancakes are best served fresh off the hot griddle with a generous drizzle of maple syrup. Add some fresh fruit or even some chocolate chips for an indulgent breakfast treat.
I would recommend adding these add-ins to the pancake batter just after you've scooped the batter onto the griddle. Simply press a few chocolate chips or chunks of fruit into the batter then flip and finish cooking.
Pro Tips for making pancakes with self raising flour
- To make perfectly round pancakes, add your pancake batter to a clean squeeze bottle. These can be purchased at craft stores or you can wash out an empty ketchup bottle. Once your griddle or pan is preheated, hold the squeeze bottle over the center of the griddle and apply pressure to squeeze out the pancake batter in a stream. Keep the bottle in the same spot. The batter will form a perfect circle as the batter spreads out from the center.
- Buttermilk may be substituted for the milk plus vinegar or lemon juice.
- To substitute the self rising flour, use 1 cup of all-purpose flour plus 1 ½ teaspoons baking powder plus ¼ teaspoon salt
- Self-rising flour is not exactly the same as self-raising flour, which is commonly found outside of the United States. Self-raising flour contains the same ratio of all purpose flour to baking powder, however, it does not contain salt which is found in self-rising flour. If using self-raising flour for this recipe, add ¼ teaspoon salt with the dry ingredients
- For thinner pancakes, add an additional 1-2 tablespoons milk to the pancake batter
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Yes! Self-rising flour pancake recipes are ideal for using self-raising flour. These recipes are formulated for this type of flour.
I would recommend using a recipe that was created specifically for self-rising flour. However, if you want to experiment or try it out, you can replace every 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in the recipe for 1 cup of self-rising flour.
If you do not have self raising flour, you can substitute 1 cup of plain flour for 1 cup of self raising flour. Be sure to add 1 ½ teaspoons baking powder to the recipe as well.
If you're wondering if you can use self raising flour for pancakes, the answer if yes. Technically you can use 1 cup of self-raising flour for every 1 cup of plain flour plus 1 ½ teaspoons baking powder called for in a pancake recipe. Use caution, however, if the recipe doesn't specifically call for self-raising flour. It may change the results of the final product.
Add your self raising flour pancakes batter to a clean squeeze bottle. These can be purchased at craft stores or you can wash out an empty ketchup bottle. Once your griddle or pan is preheated, hold the squeeze bottle over the center of the griddle and apply pressure to squeeze out the pancake batter in a stream.
Keep the bottle in the same spot. The batter will form a perfect circle as the batter spreads out from the center.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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- ¾ cup milk + 2 tablespoons white vinegar or lemon juice substitute with 1 cup buttermilk
- 1 cup self-rising flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter melted
- In a measuring cup or small bowl, combine the milk with vinegar or lemon juice and set aside for 5 minutes. The milk will become lumpy. Skip this step if using buttermilk
- In a large mixing bowl, whisk together the flour, sugar, and baking soda. Add the egg, vanilla and butter into the milk mixture and whisk until combined. Pour the wet ingredients over the flour mixture and whisk until most of the lumps are gone. Be careful not to overmix, as this will result in tough pancakes. Some lumps are okay
- Allow the pancake batter to rest for a few minutes (~5 minutes) while heating a large skillet or griddle over medium heat. Pour ¼ cupfuls of batter onto the skillet or pour pancake batter into a squeeze bottle and squeeze batter onto skillet. Cook until bubbles appear on the surface and underside if golden brown. Flip with a spatula, and cook until browned on the other side and no raw batter appears on the sides of the pancakes. Serve immediately or place in the oven on low/warm setting to keep warm until serving
- Store cooked pancakes in the fridge up to 5 days. Warm in the oven or microwave
- Cooked pancakes may be frozen. Place pancakes in a single layer on a baking sheet and freeze at least one hour. Place in a freezer-safe bag and store in the freezer for up to 3 months. Thaw at room temperature or warm in the oven or microwave