Dessert

Giant Pancakes with Strawberries and Golden Syrup Recipe

ByThomas Greene February 15, 2026February 15, 2026

Introduction

These giant pancakes are a delightful way to start your morning or enjoy a comforting brunch. Soft, fluffy, and easy to make, they pair wonderfully with fresh strawberries and a drizzle of golden syrup for a classic taste.

A white plate holds a stack of three thick, light golden pancakes. The top pancake is covered evenly with thin slices of bright red strawberries, some overlapping. A light dusting of powdered sugar is being sprinkled over the stack, adding a fine white layer on top and around the strawberries. A wedge-shaped slice has been cut out from the side, showing the soft, fluffy texture of the pancakes inside. A silver fork is resting on the right side of the plate near the sliced piece. In the background, there is a white small pitcher, a bowl, and some whole strawberries on a white marbled surface with a blue-striped cloth underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups plain flour *
5 tsp baking powder *
3 tbsp sugar
1/2 tsp salt
1 tsp vanilla essence
1 egg
2 cups + 2 tbsp milk
1 tsp butter
Sliced strawberries
Golden syrup
Icing sugar

Instructions

Step 1: Combine the plain flour, baking powder, sugar, and salt in a bowl. Mix briefly with a whisk to evenly blend the dry ingredients.
Step 2: Add the vanilla essence, egg, and milk to the dry mix. Whisk thoroughly until the batter is smooth and free of lumps.
Step 3: Heat the butter in a 25cm (10″) non-stick pan over medium-high heat. Use an egg flip to spread the butter evenly across the pan’s surface.
Step 4: Wipe the pan completely with a paper towel to remove excess butter for an even cook.
Step 5: Pour half of the batter into the pan, swirling it around to cover the base evenly.
Step 6: Cook until bubbles appear on the surface. Carefully lift the edge to check that it’s golden underneath, about 2 minutes.
Step 7: Flip the pancake and cook on the other side for 1 1/2 to 2 minutes until cooked through.
Step 8: Remove the pancake from the pan and repeat with the remaining batter, without adding more butter.
Step 9: Serve topped with sliced strawberries, a sprinkling of icing sugar, and golden syrup on the side for drizzling.

Tips & Variations

For extra fluffy pancakes, make sure not to overmix the batter; a few small lumps are fine.
Swap vanilla essence for almond extract for a nutty aroma.
Add blueberries or chocolate chips into the batter before cooking for a fun twist.
If you like crispier edges, use a little more butter when cooking each pancake.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently on a pan over low heat or in the microwave for 20-30 seconds. They freeze well too; separate each pancake with parchment paper and freeze in a sealed bag for up to 1 month.

How to Serve

A stack of three thick, golden brown pancakes on a white plate, topped with bright red sliced strawberries spread evenly over the surface. The pancakes are dusted lightly with powdered sugar, adding a fine white layer on top of the strawberries and pancakes. A slice of the pancake stack is being lifted, showing the soft, fluffy texture and the neat layers. The plate sits on a white marbled surface with a white and blue striped cloth beneath, a few whole strawberries scattered nearby, and a white ceramic creamer jug and stacked white plates in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours before cooking. Keep it covered in the refrigerator and give it a gentle stir before using, as some settling may occur.