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Self-Rising Flour Pancakes
Try our easy self-rising flour pancakes for a fluffy and delicious breakfast. Perfect with various toppings and ready in 25 minutes!
Course
Breakfast
Cuisine
American
Keyword
butter, eggs
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
1742
kcal
Author
Corrie
Ingredients
2
cups
self-rising flour
1½
cups
milk
2
large eggs
2
tablespoons
sugar
4
tablespoons
melted butter
Instructions
In a large bowl, combine the self-rising flour and sugar.
In another bowl, whisk together the milk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Heat a pan or griddle over medium heat and lightly grease.
Pour ¼ cup of batter onto the heated surface for each pancake.
Cook until bubbles appear on the surface, then flip and cook until golden brown.
Notes
Do not overmix the batter. A few lumps are okay and will make for fluffier pancakes.
Preheat the pan or griddle before you start cooking. A properly heated surface ensures even cooking.
Cook the pancakes on medium heat to prevent them from burning on the outside while remaining raw inside.
Flip the pancakes only once to keep them light and fluffy.
Keep cooked pancakes warm in a low oven while you finish the batch.
Nutrition
Calories:
1742
kcal
|
Carbohydrates:
223
g
|
Protein:
54
g
|
Fat:
70
g
|
Saturated Fat:
39
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
18
g
|
Trans Fat:
2
g
|
Cholesterol:
492
mg
|
Sodium:
629
mg
|
Potassium:
934
mg
|
Fiber:
6
g
|
Sugar:
43
g
|
Vitamin A:
2473
IU
|
Calcium:
551
mg
|
Iron:
4
mg