Mother’s Day Pancakes

Mmmmm – a stack of warm, homemade pancakes is a great way to start the day. This recipe lets bigger kids prepare breakfast by themselves, to treat Mum on Mother’s Day (or just for a regular weekend breakfast with the family). Souring the milk with vinegar and allowing the mixture to rest before cooking gives the best results for fluffy, photo-worthy pancake stacks. Use our yummy topping ideas or experiment with your own combinations for a delicious breakfast treat.

Serves: 4 (double the recipe for more generous servings)
Preparation time: 30 minutes
Difficulty: Easy


1 cup plain flour
1 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
2 tbsp sugar
1 egg
¾ cup milk
1 tbsp white vinegar
1 tsp vanilla
Cooking oil spray


Lemon wedges and sugar
Sliced banana, walnuts and maple syrup
Fresh berries and honey


  1. Mix vinegar into milk and sit for 5 minutes until lumps form
  2. Stir together dry ingredients together in a bowl
  3. Whisk in egg, soured milk and vanilla, until mixture is smooth
  4. Leave mixture to rest for 15 minutes, until bubbles rise to the surface. Don’t stir it again.
  5. Heat a frying pan over medium heat and spray with cooking oil
  6. Use a soup ladle, gently scoop up an even amount of the mixture, then tip it in a steady stream right in the middle of the frying pan to get a nice round pancake
  7. Cook until regular bubbles form on the surface of the pancake, then flip it over and cook for a further minute or two until golden on both sides, and remove to a warm plate
  8. Continue until all the pancake mixture is cooked

Serving suggestion

  • Serve 2 or 3 pancakes in a stack with mum’s favourite topping.
  • For bonus points, serve as breakfast in bed on a tray.