Making pancakes has always been a Saturday ritual in our house. For years, I played the balancing game—too flat, too chewy, too bland. But once I stumbled upon self-rising flour, everything changed. These pancakes with self-rising flour are now my go-to—soft, fluffy, and so easy that even half-asleep weekend mornings can’t ruin them. It’s the kind of recipe you end up memorizing after the second time.
No baking powder. No baking soda. No hassle. Just simple ingredients, one bowl, and the smell of golden pancakes wafting through the kitchen.
So, Can You Actually Use Self-Rising Flour for Pancakes?
Absolutely. And honestly, once you try it, you might not go back.
Self-rising flour is basically all-purpose flour that already has baking powder and a bit of salt mixed in. That little combo gives your pancakes their signature lift—so you can skip all the measuring and mixing of separate leaveners.
I first started using it when I ran out of baking powder one morning. Now, I keep a dedicated jar of self-rising flour just for pancakes and biscuits. It saves time, cuts out guesswork, and gives consistently fluffy results. Think Southern-style, diner-fluffy perfection.
What You’ll Need
Here’s what goes into these no-fuss pancakes. All easy to find, and probably already in your kitchen:
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Self-rising flour – This is the magic ingredient. Using plain flour won’t give you the same rise unless you add baking powder.
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Milk – I usually go with regular 2% milk, but I’ve used oat milk and almond milk too when needed. All work well.
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Sugar – Just a touch, to give a hint of sweetness.
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Egg – This helps bind the batter and keeps the texture just right.
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Melted butter – For richness. I sometimes use vegetable oil or coconut oil if I’m making a dairy-free batch.
Tip: If you’re ever in a bind, mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt to make a quick self-rising flour substitute.
How to Make the Fluffiest Pancakes (Without Baking Powder)
This recipe is as straightforward as it gets—just one bowl, one pan, and no fancy tools.
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Mix your dry ingredients: In a large mixing bowl, combine self-rising flour and sugar. A fork works fine here.
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Whisk the wet stuff: In another bowl or large measuring cup, mix together the milk, egg, and melted butter until smooth.
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Combine everything: Pour the wet mix into the dry. Stir until just combined—lumps are okay! Overmixing leads to rubbery pancakes.
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Heat your pan: I like using a cast iron skillet or griddle. Set it over medium heat and add a bit of butter or oil to coat.
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Cook: Pour about ¼ to ½ cup of batter per pancake. Once bubbles form on top and the edges look a bit dry, flip them. Cook for another 2–3 minutes until golden brown.
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Serve hot with lots of butter and warm maple syrup. Maybe even a side of crispy bacon if you’re feeling indulgent.
Tip: Don’t press down on your pancakes while they cook—let them rise naturally for the softest texture.
Mix It Up: Variations I Love
This base recipe is perfect for customizing depending on your mood or what’s in your fridge:
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Blueberry pancakes – Toss in a handful of fresh or frozen blueberries.
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Chocolate chip – My kids’ favorite. I let them throw in the chips themselves—keeps them involved and entertained.
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Vanilla or cinnamon twist – Just a splash of vanilla extract or a pinch of cinnamon can really elevate the flavor.
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Thinner pancakes – Add an extra splash of milk for a looser batter.
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Thicker pancakes – Add a tablespoon more flour if you want them thicker and cake-like.
Storage Tips (Yes, These Reheat Beautifully!)
These pancakes are excellent for meal prepping or lazy weekday breakfasts. Here’s how I store them:
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Fridge: Stack any leftovers in an airtight container and refrigerate. They’ll stay good for about 3–4 days.
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Freezer: Once completely cooled, I lay them on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’re good for up to 3 months.
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Reheating: Pop them in the toaster or microwave straight from the fridge or freezer. I prefer the toaster for that crisp edge.
Sometimes I even make a double batch on Sunday just so weekday mornings are a little more manageable.
Pancakes with Self Rising Flour
Soft, fluffy, and ready in no time—these 5-ingredient pancakes are a breakfast lifesaver. No baking powder or baking soda needed thanks to self-rising flour, and you can whip them up with pantry basics.
Ingredients
- 1¾ cups whole milk
- 3 tablespoons melted butter
- 1 large egg
- 2 cups self-rising flour (make sure it's fresh!)
- 1 tablespoon sugar
Instructions
- Start by whisking the milk, melted butter, and egg together in a medium mixing bowl until smooth. This will be your wet mixture.
- In a separate large bowl, stir together the self-rising flour and sugar. Once combined, pour the wet mixture into the dry ingredients and stir gently until just incorporated. A few small lumps in the batter are completely fine—resist the urge to overmix or your pancakes might turn out tough.
- Place a non-stick skillet or griddle over medium heat and melt a bit of butter to grease the surface.
- Scoop about ½ cup of batter onto the pan for medium-sized pancakes (or less for minis). Let them cook for 2–3 minutes, or until bubbles begin to appear on the surface and the edges look dry.
- Flip each pancake carefully and cook for another 2–3 minutes, until the bottom is golden brown. Remove from the pan and serve warm with your favorite toppings.
Notes
- Don’t substitute the self-rising flour—it’s the secret to fluffiness. Check that it’s not expired!
- This batch makes about 12 medium pancakes.
- You can use any milk you like—whole, 2%, or a non-dairy alternative.
- Feel free to mix in blueberries, chocolate chips, sprinkles, or cinnamon for extra flavor.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 131Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 293mgCarbohydrates 18gFiber 1gSugar 3gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Not directly. Self-rising flour has baking powder and salt already mixed in. If you’re using all-purpose, add 1 ½ tsp of baking powder and ¼ tsp salt per cup of flour.
Can I make these dairy-free?
Definitely. Use any non-dairy milk (like oat, almond, or soy) and swap the butter for coconut oil or a neutral vegetable oil.
Why are my pancakes flat?
Chances are you used plain flour without adding leavening. Make sure you’re using true self-rising flour or adding baking powder if substituting.
Can I make the batter ahead of time?
I don’t recommend it. The batter tends to lose its lift the longer it sits. Instead, cook the pancakes and store the leftovers—that way they stay fluffy when reheated.
This pancake recipe has become such a staple in our home that I hardly measure anymore. It’s just second nature now—Saturday morning, one bowl, some butter sizzling on the skillet, and a stack of warm pancakes that bring everyone to the table. Let me know how you make them your own!
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