This big pancake recipe makes oversized, golden pancakes using all-purpose flour, milk, vanilla, and a handful of everyday ingredients. They’re tender in the middle, lightly browned on the outside, and delicious topped with fresh raspberries, powdered sugar, and your favorite syrup. No buttermilk or boxed pancake mix needed!
There’s something so satisfying about making one giant pancake instead of several little ones. I love watching the batter spread across the skillet, then seeing that beautiful golden surface when it’s time to flip. And when you slide it onto a plate, dust it with powdered sugar, and add fresh raspberries, it looks like a breakfast you’d order at a cozy café.
This is the kind of breakfast I enjoy making when I have a little extra time in the morning. The ingredients are simple, the vanilla smells wonderful as the pancake cooks, and you can cut the finished pancakes into wedges so everyone can take a slice.
If you’re planning a breakfast spread, my Easy Strawberry Banana Baked Oatmeal is another lovely option for a relaxed morning. Serve these pancakes alongside a Fresh Fruit Salad for extra freshness, or drizzle them with homemade Salted Caramel Sauce for something more indulgent. A cold Strawberry Banana Smoothie makes a delicious drink to complete breakfast.
Table of contents
Ingredients for Giant Pancakes
Let’s Make Giant Pancakes
- Add the flour, baking powder, sugar, and salt to a large mixing bowl. Whisk until evenly combined.
- Make a small well in the center. Add the egg, milk, and vanilla extract.
- Whisk gently until the batter is smooth. Do not overmix. A few small lumps are fine.
- Let the batter rest for 10 minutes while you heat a large nonstick skillet over medium-low heat.
- Add a little butter to the skillet and swirl it around.
- Pour about 1 to 1 1/4 cups of batter into the skillet. Tilt the pan slightly to spread the batter into a large round pancake.
- Cook for 3 to 4 minutes, until the edges look set and the bubbles across the surface begin to burst. Wait until the top looks slightly matte rather than wet before flipping, especially because these pancakes are larger than regular pancakes. For more helpful timing tips, see King Arthur Baking’s pancake-flipping guide.
- Carefully flip the pancake using a wide spatula. Cook for another 2 to 3 minutes, until golden and cooked through.
- Repeat with the remaining batter.
- Stack the big pancakes on a plate. Add raspberries, dust with powdered sugar, and serve with warm golden syrup or a drizzle of Salted Caramel Sauce for an extra-rich finish.
How to Get Soft, Golden Pancakes
The secret to making a good giant pancake isn’t complicated. It’s mostly about the batter consistency and controlling the heat.
Mix the batter gently. Once the milk and flour come together, stop mixing when the batter looks evenly combined. Small lumps are better than a batter that’s been whisked excessively.
Use fresh baking powder. Baking powder helps create a lighter pancake. Older baking powder may have lost some of its effectiveness.
Choose moderate heat. High heat will brown the outside too quickly, leaving the center undercooked.
Don’t pour the batter too thickly. For a large pancake, an even layer is much easier to cook through than a deep pool of batter.
Wait before flipping. Let bubbles form and the surface begin to set. The larger pancake needs more patience than a standard-sized one.
Serve while warm. Pancakes are at their softest and most enjoyable shortly after cooking.
As King Arthur Baking explains in its guide to fluffy pancakes, excessive mixing can develop gluten and reduce the light texture you’re trying to achieve.
Common Mistakes to Avoid
- Overmixing the batter: Too much whisking can lead to tough, chewy pancakes.
- Using expired baking powder: The pancakes may not develop the expected rise.
- Making the pancake too thick: The center may remain undercooked while the outside becomes too dark.
- Cooking over high heat: The bottom can burn before the top is ready to flip.
- Flipping too early: The pancake may fold, tear, or break apart.
- Using a pan that’s too small: Thick batter in a small pan makes cooking more difficult.
- Adding too much butter: The pancake may develop oily or unevenly browned patches.
- Overloading the batter with fruit: Wet fruit mixed into a very large pancake may make flipping more difficult.
- Serving the pancakes cold: Their texture is best while they’re still warm and tender.
Topping Ideas for Giant Pancakes
These homemade pancakes are delicious with raspberries and powdered sugar, but there are plenty of other ways to serve them.
- Fresh raspberries and powdered sugar: The combination shown in the photos.
- Maple syrup: A classic topping that soaks into the warm pancake.
- Golden syrup: Adds a rich sweetness.
- Honey: A simple alternative to pancake syrup.
- Fresh strawberries: Add bright color and freshness.
- Blueberries: Scatter them over the cooked pancakes.
- Greek yogurt: Adds a creamy, tangy contrast.
- Peanut butter: Spread a little over a warm slice.
- Chocolate chips: Sprinkle over the top while the pancake is warm.
- Caramel sauce: Perfect when you want a sweeter breakfast treat.
For an easy weekend brunch, place the whole pancake on a large platter and let everyone cut their own wedge.
FAQs
Use a 9- to 10-inch skillet and pour in about 1 to 1 1/4 cups of batter for each pancake.
Yes. Use about 1/4 cup of batter for regular-size pancakes.
Dense pancakes usually happen when the batter is overmixed or the baking powder is old.
It is best to cook the batter soon after mixing. You can combine the dry ingredients ahead, then add the wet ingredients when ready to cook.
The heat is probably too high. Lower the heat and cook the pancake more slowly.
Milk gives a softer texture and better flavor. Water will work, but the pancakes may be less rich.
Yes. Use a large nonstick skillet and pour enough batter to cover the bottom in a thick, even layer. Cook over medium-low heat so the center has time to cook before the outside gets too dark.
More Pancake and Breakfast Recipes You’ll Love
Giant Pancakes Recipe (Fluffy Skillet Pancakes)
Ingredients
Equipment
Method
- Whisk the flour, baking powder, sugar, and salt in a large bowl.
- Add the egg, milk, and vanilla extract.
- Whisk gently until smooth. Do not overmix.
- Rest the batter for 10 minutes.
- Heat a large nonstick skillet over medium-low heat and grease lightly with butter.
- Pour 1 to 1 1/4 cups of batter into the skillet and spread gently into a large round pancake.
- Cook for 3 to 4 minutes, until bubbles form and the edges look set.
- Flip carefully and cook for 2 to 3 more minutes until golden.
- Repeat with the remaining batter.
- Serve warm with raspberries, powdered sugar, and syrup.
Nutrition
Video
Notes
- Use medium-low heat so the pancakes cook through without burning.
- A wide spatula makes flipping the large pancakes easier.
- For thinner pancakes, add 1 to 2 tablespoons extra milk to the batter.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
