This big pancake recipe makes soft, fluffy giant pancakes in one large skillet instead of a batch of small pancakes. Serve them with fresh raspberries, powdered sugar, and warm golden syrup for an easy breakfast that feels special.
These big pancakes are perfect when you want a cozy breakfast without standing over the stove making lots of small pancakes. Each pancake is large enough to share, slice, and serve like a breakfast cake.
The batter uses simple pantry ingredients and comes together quickly in one bowl. The pancakes are lightly sweet, fluffy in the center, and golden around the edges. For a more filling weekend breakfast, serve these big pancakes with this High-Protein Greek Yogurt Bowl topped with fresh fruit and granola.
Table of contents
Why You’ll Love This Recipe
- Makes large, shareable pancakes in a single skillet.
- Uses easy everyday ingredients.
- Soft, fluffy, and lightly sweet.
- Great for weekend breakfast or brunch.
- Easy to decorate with berries, powdered sugar, and syrup.
Ingredients
- 2 1/2 cups all-purpose flour (315 g)
- 5 teaspoons baking powder (20 g)
- 3 tablespoons granulated sugar (38 g)
- 1/2 teaspoon salt (3 g)
- 1 teaspoon vanilla extract (5 ml)
- 1 large egg
- 2 cups plus 2 tablespoons milk (510 ml)
- 1 teaspoon butter (5 g), for greasing the skillet
- Fresh raspberries
- Powdered sugar
- Golden syrup, maple syrup, or honey
- Sliced strawberries, optional
Ingredient Notes & Substitutions
Use all-purpose flour for soft, fluffy pancakes. For the most accurate result, weigh the flour when possible. If you are using cups, fluff the flour first, spoon it gently into the measuring cup, then level it off without packing it down. See King Arthur Baking’s guide to measuring flour.
Make sure your baking powder is fresh because it gives the pancakes their lift and fluffy texture. To test it, stir ½ teaspoon baking powder into 2 tablespoons of warm water. It should bubble and foam right away; if it does not, replace it before making the batter. See King Arthur Baking’s baking powder freshness test.
Whole milk gives the batter a richer flavor, but 2% milk also works well.
Vanilla extract adds a warm bakery-style flavor. You can use vanilla essence if that is what you have.
The finished photos show raspberries and powdered sugar. Strawberries also work well, especially when they are sliced and served with syrup.For a higher-protein pancake option with the same soft, golden texture, try these Protein Powder Pancakes for breakfast or a post-workout meal.
How to 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.
Expert Tips
- Cook the pancakes over medium-low heat so the center cooks before the outside becomes too dark.
- Use a large nonstick skillet, about 9 to 10 inches wide.
- Do not overmix the batter or the pancakes may become dense.
- Let the batter rest for 10 minutes before cooking.
- Butter the skillet lightly before each pancake.
- Use a wide spatula to flip the pancakes without breaking them.
- Add 1 tablespoon of milk if the batter becomes too thick.
- Keep cooked pancakes warm under foil while you make the rest.
Storage & Freezing
Store leftover Giant Pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat them in a skillet over low heat, in the microwave, or in a toaster oven.
To freeze, place parchment paper between each pancake and freeze in a freezer-safe container for up to 2 months. Reheat directly from frozen in the microwave or toaster oven.
Variations
Chocolate Chip Giant Pancakes
Sprinkle chocolate chips over the batter after pouring it into the skillet.
Banana Giant Pancakes
Add thin banana slices to the top before flipping the pancake.
Lemon Berry Giant Pancakes
For a fruity breakfast drink to serve alongside the pancakes, make this Strawberry Banana Smoothie. It is creamy, quick, and especially good with fresh berries.
Cinnamon Sugar Giant Pancakes
Add 1/2 teaspoon ground cinnamon to the batter and finish with cinnamon sugar.
Nutella Giant Pancakes
Serve warm pancakes with Nutella, sliced bananas, and chopped hazelnuts.
Giant 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!Common Mistakes To Avoid
- Overmixing the pancake batter, which can make the pancakes dense.
- Using a skillet that is too hot, causing the outside to brown before the center cooks.
- Making the pancakes too thick, so they stay raw in the middle.
- Flipping the pancakes too early before bubbles form on the surface.
- Pressing the pancakes down with a spatula, which removes their fluffy texture.
- Cooking all the pancakes at once in an overcrowded pan.
What To Serve With Giant Pancakes
Giant Pancakes are delicious served with fresh raspberries, strawberries, blueberries, banana slices, powdered sugar, maple syrup, or honey. They also pair well with whipped cream, crispy bacon, scrambled eggs, sausage, yogurt, or a hot cup of coffee for a cozy weekend breakfast.
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.
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Estimated reading time: 7 minutes
