Gordon Ramsay’S Pancakes Were The Morning Pause I Needed

Let’s not glamorize it: I woke up hangry, chaotic, and one burnt pancake away from an existential crisis. I had exactly one sock on, a pan already smoking, and a half-whispered plan to “make Gordon Ramsay’s pancakes” like I was in some peaceful YouTube montage instead of spiraling over breakfast.

The first pancake? Carnage.
But the rest? Redemption in fluffy form.

These pancakes didn’t just feed me. They reset me.

Why These Pancakes Work (And Why So Many Don’t)

Most pancake recipes are either too heavy (you’re full by pancake #2) or too flat (like sweet tortillas). Gordon’s version walks the line beautifully—light, fluffy, a little chewy, and just rich enough to make you close your eyes after that first bite.

What Makes Them Hit:

• Baking powder + restraint. You get lift, not cake.
• Butter in the batter. Adds flavor and fat, but keeps the crumb tender.
• Vanilla + sugar. Warm, cozy flavor that tastes like someone’s hugging you from the inside.
• Salt. It matters. A flat-tasting pancake usually forgot the salt.

Where most go wrong?
Overmixing. That’s the biggest killer. Stir it like you’re making peace with your past, not like you’re punishing it.

Ingredients That Actually Matter

• 160g all-purpose flour – The base. No need to get fancy. Just don’t pack it tight.
• 1 tbsp baking powder – For lift. Fresh is key—check that date.
• 2 tbsp sugar – Just enough for subtle sweetness. You’re not making cake.
• 1 tsp salt – Mandatory. It makes the rest pop.
• 240ml milk – Whole milk preferred for richness.
• 1 large egg – Structure and fluff.
• 56g melted butter – Flavor, fat, soul. Let it cool slightly before whisking in.
• 2 tsp vanilla extract – Essential warmth.

Optional: A few tears of joy when the first real pancake comes out perfect.

How To Make Gordon Ramsay’s Pancakes (For Real)

• Step 1: Mix the dry stuff.
  In a large bowl, whisk together the flour, baking powder, sugar, and salt. No need to sift unless you’re feeling fancy. Just make sure it’s lump-free.
• Step 2: Mix the wet stuff.
  In another bowl, whisk together the milk, egg, melted (but cooled) butter, and vanilla extract. It should smell like the start of a soft morning.
• Step 3: Combine—gently.
  Pour the wet into the dry. Stir with a spoon or spatula until just combined. Some lumps are not flaws—they’re future fluff. Overmix and you’ll kill the rise and tenderness.
• Step 4: Heat your pan like you care.
  Medium heat. Not high. Add a thin layer of butter. Test it with a flick of water—it should sizzle, not explode.
• Step 5: Cook. Flip. Breathe.
  Scoop ¼ cup (60ml) of batter per pancake. Let it sit. Watch for bubbles forming and staying open. That’s your cue. Flip gently and cook the other side for about 1–2 minutes. Golden brown is your goal.
• Step 6: Repeat until your soul settles.
  Butter the pan as needed. Don’t stack them too early unless you like steam-soft pancakes. Eat the first good one standing up. It’s your trophy.
• Step 7: Plate and pour like you mean it.
  Butter, syrup, maybe a handful of berries. No shame if you cry a little. That’s how you know they worked.

What Gordon Ramsay Would Say About These

“Get the pan hot, but not scorching. Let the batter set before flipping.”

Translation: Heat control is your co-chef here. Pancakes need time, not panic.

“Don’t overmix the batter—this isn’t cement.”

Truth. Every extra stir makes the pancakes a little more like memory foam.

“Butter gives flavor, but too much and you’re frying, not cooking.”

Balance. Butter for edges, not oil slicks.

“Stack high. Serve hot. Eat immediately.”

Respect the fluff. Don’t let it wilt while you stage an Instagram shot.

Variations That Actually Work

• Add blueberries or chocolate chips – But sprinkle them on top after pouring the batter in the pan. Keeps the batter clean and the chips from sinking.
• Oat milk or almond milk? Yes, just a little thinner and less rich.
• Add citrus zest. Lemon or orange can brighten things up.
• Want it richer? Swap half the milk for buttermilk.

🚫 What not to do: Don’t add mashed banana. That’s banana bread in disguise. Different energy.

Pro Tips That Change the Game

• Use a measuring cup to portion batter. Keeps sizes even for cooking consistency.
• Wipe the pan between batches. Burned butter = bitter pancakes.
• Keep the pancakes warm in a 90°C (200°F) oven if you’re batching.
• Let the batter sit for 5–10 minutes before cooking. It relaxes the gluten and helps with fluff.

Storage + Leftover Moves

• Fridge: Store in an airtight container up to 3 days.
• Reheat: Skillet or toaster. Microwave only in emergencies (they go rubbery).
• Freeze: Stack with parchment between, then reheat from frozen in toaster or oven.

Leftover glow-up: Pancake sandwich with nut butter + banana. Or use them as the base for a breakfast-for-dinner eggs-and-bacon stack.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these dairy-free?
Yes. Use plant milk and oil instead of butter. They’ll still be soft, just a touch less rich.

Q: Can I double the batch?
Absolutely. You’ll want more anyway.

Q: Why did my pancakes not rise?
Check your baking powder. Expired = flat stack. And don’t overmix.

Q: Can I make the batter the night before?
Sort of. It’s better fresh. But you can mix wet and dry separately and combine in the morning.

Q: My batter’s too thick—help?
Add a splash of milk. It should pour slowly, not plop like dough.

Try More Recipes:

• Gordon Ramsay’s Blueberry Pancakes Were the Soft Start My Heart Needed
• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay American Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe