The best extra-fluffy pancakes made with self-rising flour! These pancakes are incredibly delicious and perfect for making in a pinch. Enjoy them for a classic brunch recipe or make a big batch and freeze them for the week ahead!
Have leftover self-rising flour? These pancakes are the perfect way to use it! Even if you don’t have leftover self-rising flour, this recipe is worth getting some because it makes the FLUFFIEST pancakes ever. They’re so good! You can’t go wrong with this simple, delicious, everyday pancake recipe.
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Self-Rising Flour – The self-rising flour (or self-raising flour) in this recipe is made up of all-purpose flour, the right amount of baking powder, and a little bit of salt, making it perfect for quick and easy pancakes. You can also make your own self-rising flour!
Eggs – Use large eggs in this recipe, or easily make it vegan with a vegan egg substitute instead.
Milk – Feel free to use just about any type of milk! Regular milk, buttermilk (for fluffy buttermilk pancakes – yum!), oat milk, cashew milk, soy, or even almond milk all work great.
Sugar – Regular sugar or raw sugar is perfect in this recipe. A little bit goes a long way!
Vanilla – Pure vanilla extract adds so much flavor to these pancakes!
Butter – You only need about 1 Tablespoon of butter for cooking these self-rising pancakes. However, you can also use any cooking oil instead!
How to Make Pancakes with Self-Rising Flour
It doesn’t get any easier than this recipe! Here’s how to make pancakes with self-rising flour:
- Whisk eggs, milk, sugar, and vanilla together.
- Combine with self-rising flour in a large mixing bowl.
- Heat the butter up in a non-stick pan or griddle over medium heat.
- Pour about 1/4 cup of pancake batter into the pan and cook for 2-3 minutes on each side (or until there are bubbles and they begin to turn golden brown).
- Repeat for the rest of the pancakes!
Tips for Success
- Lumps in the batter are okay! It’s important not to overmix the batter.
- This recipe makes extra-fluffy pancakes, but feel free to thin out the pancakes by adding a little bit more milk to the batter (2-3 Tablespoons can go a long way)!
- Use a large skillet to make 2-3 pancakes at a time.
How to Store Self-Rising Flour Pancakes
Make a big batch of this recipe and store it for easy breakfasts all week long! Here’s how to store self-rising flour pancakes:
Refrigerator – Let the pancakes cool completely and place in an airtight container. Add the lid and store in the fridge for 3-5 days.
Freezer – To freeze, let the pancakes cool in an airtight container without the lid in the refrigerator for 1 hour. Once they’re cold, add the airtight lid and store in the freezer for up to 3 months!
One of the best things about pancakes for breakfast is the toppings. Take this recipe to the next level with these delicious toppings!
More Breakfast & Brunch Recipes
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Self-Rising Flour Pancakes
- 2 large eggs
- 2 cups milk
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 2 cups self-rising flour
- 1 Tablespoon butter for cooking
- Whisk the eggs, milk, sugar, and vanilla together in a medium bowl.
- Place the self-rising flour in a large bowl.
- Pour the liquid ingredients into the flour and stir until well-mixed (lumps are okay).
- Let the pancake batter rest for about 5 minutes while the butter is being heated up in a pan or griddle.
- Pour about 1/4 cup of batter into the pan and cook for 2-3 minutes on each side.
- Repeat with the remaining batter to make about 14-16 pancakes!