Jamie Oliver’s Foolproof One Cup Pancakes
Looking for a quick, no-fail breakfast? Jamie Oliver’s “One Cup Pancakes” recipe might be the easiest way to whip up a batch of golden, fluffy pancakes with just three basic ingredients. Whether you're feeding kids on a school morning or craving something cozy on the weekend, this fuss-free recipe is your go-to.
Why Everyone Will Love This Recipe
- Only Three Ingredients—nothing fancy required!
- Use Any Cup or Mug—measurements are flexible and forgiving.
- Fluffy and Golden—thanks to self-rising flour or a homemade version.
- Customizable—serve with butter, syrup, fruit, or chocolate chips.
- Foolproof Method—Jamie’s trick ensures perfect pancakes every time.
What Are One Cup Pancakes?
Jamie Oliver’s “One Cup Pancakes” are exactly what they sound like—pancakes made using equal parts (one cup each) of self-rising flour, milk, and one egg. The genius of this recipe is its simplicity and flexibility. It’s a staple in Jamie’s kitchen, and fans across social media swear by its reliability. Whether you call them hotcakes or griddle cakes, these are designed to be easy, accessible, and downright delicious.
Pro Tips for the Best One Cup Pancakes
- No Self-Rising Flour? Make your own by mixing 1 cup all-purpose flour with 1½ tsp baking powder and ½ tsp salt.
- Butter the Skillet—liberally! It gives the pancakes a golden edge and flavor.
- Flip at the Bubbles—wait for bubbles to form on top before flipping.
- Butter After the Flip—Jamie adds butter to the cooked side while the other side is cooking—pure genius.
- Don’t Overmix—a few lumps are fine; overmixing leads to tough pancakes.
Frequently Asked Questions
Can I Use Any Type of Milk?
Yes! Jamie uses standard cow’s milk, but you can easily substitute almond, oat, soy, or coconut milk.
What If I Don’t Have Self-Rising Flour?
You can make your own: combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ½ teaspoon salt.
Can I Add Flavors or Mix-ins?
Absolutely. Try vanilla extract, blueberries, banana slices, or chocolate chips.
What Pan Is Best?
A non-stick skillet or griddle works best. Just make sure it’s preheated and well-buttered.
How Do I Know When to Flip?
Look for bubbles forming on the top and gently lift the edge—if it's golden brown underneath, it's ready to flip.
How to Store
Let pancakes cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or in the microwave with a damp paper towel to keep them soft.
How to Freeze
Freeze cooled pancakes in a single layer, then transfer to a zip-top bag. Keep for up to 2 months. Reheat straight from frozen in a toaster or warm skillet.
Ingredients
- 1 cup self-rising flour
(or 1 cup all-purpose flour + 1½ tsp baking powder + ½ tsp salt) - 1 cup milk
- 1 egg
- Butter, for cooking and serving
- Maple syrup or toppings of your choice
How to Make Jamie Oliver’s One Cup Pancakes
- Make the Batter:
In a mixing bowl, combine 1 cup self-rising flour, 1 cup milk, and 1 egg. Whisk until just combined—don't overmix. - Preheat and Butter the Skillet:
Heat a non-stick skillet over medium heat. Add a generous pat of butter and swirl to coat the pan. - Cook the Pancakes:
Ladle the batter into the pan to your desired size. Cook until bubbles form on the surface and the edges begin to set. - Flip and Butter the Top:
Flip the pancake and, while the second side cooks, spread a bit of butter on the freshly flipped side. - Serve and Enjoy:
Once golden on both sides, transfer to a plate. Serve warm with more butter, maple syrup, or your favorite toppings.
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