The Best Soft and Thin Pancakes

These soft and thin pancakes are warm and tender with the perfect flavour. These pancakes are protein packed with eggs which gives them a wonderful texture, while leaving the very outside to get beautifully toasty!

This pancake batter is perfect for stuffing with all sorts of diced fruit, chocolate, or nuts. Or, since the pancakes are so thin and soft, you can use them as a breakfast wrap and roll up your favourite toppings for a decadent and hearty pancake breakfast!

I have been making The Best Soft and Thin Pancakes for years! Even before we had any children. It is the perfect pancake in my, (and my family’s), opinion. I love pancakes, but I do not love the traditional, thick, pancakes that seem to sit in your stomach like a stone. These pancakes are halfway between a crêpe and a pancake. Since they are thinner, the edges crisp up slightly giving them an amazing flavour and texture! My kids having been requesting these on repeat for years!

Storage

Pancakes are a great breakfast that you can make ahead of time and store away for a quick homemade meal later!

Fridge

To store your soft and thin pancakes in the fridge,

• Allow the pancakes to cool to room temperature.
• Place the pancakes in an airtight container, or on a plate covered in plastic wrap.
• If you are worried about your pancakes sticking together, place a square of parchment paper in between the layers.
• Store in the fridge for up to 4 days.

Freezer

Soft and thin pancakes freeze extremely well. This is my favourite way to store a big batch of pancakes to enjoy all throughout the week.

To freeze the soft and thin pancakes,

• Allow the pancakes to come to room temperature.
• Place the pancakes in a single layer on a baking sheet and freeze for 1 hour.
• Place the pancakes in an airtight container or in a freezer bag.
• Store in the freezer for up to 3 months.
• To reheat these pancakes, you can remove the amount you need and pop them in a toaster, toaster oven, or in the microwave, until heated through.

The Current Version of Soft and Thin Pancakes

Since having children when have changed the original sliced bananas to mashed bananas. We often now add in fruit purées like apple sauce or mashed bananas for added nutrition.

Pancakes are super forgiving to make, especially this recipe. I usually don’t measure the ingredients at all. Any number of add-ins can be mixed in, which also adds amazing flavour to this recipe!

How to serve soft and thin pancakes

These pancakes are best served fresh and warm with a generous drizzle of real maple syrup on top.

For a hearty breakfast, serve them with a side of fresh fruit and any breakfast meat like sausage, bacon, or ham for the perfect weekend meal.

For a decadent Parisian-style snack, spread on some Nutella and wrap up with a sliced banana

How to achieve the perfect tender pancake texture

Pancakes should be soft, super tender, and melt in your mouth. To achieve this you need to do as little as possible to the batter. That’s right, less is more when it comes to pancakes.

Mix your batter until it just comes together, no more. If there are still a few lumps and bumps in the batter, that is fine!

The more you mix the batter, the more gluten will develop which means a tough and chewy pancake.

Ingredients

2 cups milk 500 ml

2 Tablespoons lemon juice (or vinegar) 30 ml

3 eggs

2 Tablespoons oil 30 ml

1 teaspoon baking powder 5 ml

 ½ teaspoon baking soda 2.5 ml

 ½ teaspoon salt 2.5 ml

1 ¾ – 2 cups flour (depending on how thin you want them) 260 – 300 g

(optional) Add-ins (blueberries, bananas, chocolate chips, fruit purées)

Method

1. In a large bowl, stir in the milk and lemon juice. Set aside for the milk to sour. (about 5 minutes)
2. Preheat pans or a griddle to medium-low heat.
3. In a separate bowl, add all of the dry ingredients. Mix to combine. 
4. In your soured milk bowl, mix in the eggs and oil.

5. Combine your wet and dry ingredients, as well as your choice of add-ins. Mix until just combined. (Overmixing will create chewy, stiff pancakes a few lumps is fine)

6. To your preheated pans, grease the bottom lightly with butter and add ¼ to ½ cup of batter.

7. Cook for 2 minutes or until you see the edges are set and bubbles are starting to break on the surface of the batter.

8. Flip and cook 1 minute more.

9. Serve warm with maple syrup.

If you are a fan of pancakes like me, hop over here!

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