Gordon Ramsay’s Pancakes Were the Morning Pause I Needed

I woke up too hungry.
Like, “I can’t even scroll TikTok or make coffee until I eat something or I will start weeping into the sink” level hungry.

And you know what I did?
I tried to be That Girl™.
“Let’s make Gordon Ramsay’s pancakes,” I whispered to myself, like I was floating through a slow-mo breakfast montage and not… standing there, half-dressed, one sock on, trying to find the damn baking powder while the pan started to smoke.

These pancakes?
They nearly broke me.
And then—miracle of miracles—they saved me.

What Gordon Ramsay Would Do

Gordon would probably shout “Whisk! WHISK IT PROPERLY!” with a metal bowl in one hand and a jug of milk in the other, moving at Olympic speed. His pancakes would be perfect. Golden. Uniform. Tender. Beautiful.

But also?
He’d still tell you to not overmix. He’d let some lumps live.
He’d be chaos with rules.
Controlled chaos. Pancake ninja chaos.

And unlike me, he wouldn’t forget to grease the pan before the first one.

Why I Made These (and Barely Survived)

I was craving pancakes like my life depended on it.
Not those cardboard ones from a box. Not the dry “protein” kind that taste like sadness.
I wanted fluffy. Slightly sweet. The kind that steam when you slice them open. The kind that feel like childhood mornings but make it grown woman therapy.

I started with good intentions.
I even sifted the flour.
Then I knocked over the milk carton, dropped my fork into the mixing bowl, and almost cried when the first pancake came out looking like a chewed-up coaster.

But I kept going.
Because pancakes fix mornings. Even the ones that start off sideways.

How It Turned Out

I won’t lie—the first pancake was a disaster.
Not even a pancake. Just… a burnt pancake suggestion.

But after the pan calmed down, and I figured out the heat sweet spot, magic started happening.
Golden brown edges. Buttery centers. Little vanilla-sugar steam clouds rising as I flipped each one.

They were light but not empty.
Fluffy but still had chew.
And they held butter like they were designed to carry joy straight to your face.

I ate three standing up. One while crouched on the floor texting my sister.
Zero regrets.

So, Was It Worth It?

Oh my GOD yes.
It was messy. It was loud. It was dramatic.
But it turned into one of the best pancakes I’ve ever made.

Not just taste-wise—emotionally.
I felt like I turned chaos into comfort.
I started the day spiraling, and ended it with a mouth full of syrup and warm carbs thinking, Yeah. I’m okay now.

Smart Tips (aka What I Learned While Covered in Batter)

• Mix but don’t fight the batter. A few lumps = fluffy pancakes. Overmixing = rubbery regret.
• Let the pan heat up properly. Test it with a flick of water. Sizzle? Good. Smoke? Abort.
• Use butter like it’s skincare. A thin, nourishing layer. Don’t overdo it or you’ll get soggy spots.
• Flip when it’s time. Look for bubbles that pop and stay open. That’s your sign.
• Don’t let the first one break your soul. The first pancake is basically a sacrifice to the skillet gods. Let it go.

FAQs

Can I make these with oat milk?
Yes, but they’ll be a little less rich. Still work.

Can I make the batter ahead?
You can, but they’re best made fresh.
Fridge batter = slightly denser pancakes.

Do I have to use butter in the pan?
No, but butter gives the best edges and flavor.
Spray oil works too if you’re in survival mode.