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.
You’ll Also Love: Lemon Blueberry Pancakes
Ingredients
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!
Topping Ideas
One of the best things about pancakes for breakfast is the toppings. Take this recipe to the next level with these delicious toppings!
- Maple Syrup
- Powdered Sugar
- Whipped Cream
- Fresh Berries
- Chocolate Chips
- Apples & Cinnamon
More Breakfast & Brunch Recipes
Did you make this recipe? Be sure to sign up for our email list to get recipes delivered to your inbox and rate the recipe below!
Self-Rising Flour Pancakes
Ingredients
- 2 large eggs
- 2 cups milk
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 2 cups self-rising flour
- 1 Tablespoon butter for cooking
Instructions
- 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!
I can’t wait to try this for breakfast.
I can’t believe how easy these pancakes were to make! Thanks for the recipe!
These are so good for a weekend brunch!
The perfect way to start the day!
wow can’t believe how easy these pancakes were to make!
So easy and delicious! These pancakes are wonderful!
Yum….so easy too!
Beware of the link to Self Rising Flour. That recipe has 1/2 teaspoon salt per cup of flour, which is way too much! Many other recipes for self-rising flour use 1/4 teaspoon per cup of flour (plus the baking powder).
Pancakes were thick but light and fluffy. I added a cup of blueberries. Delicious!