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Maple syrup being poured over a stack of pancakes.

Thermomix Pancakes

The EASIEST and FLUFFIEST Thermomix Pancakes made entirely from basic ingredients. Serve on their own or with your choice of pancake toppings.
5 from 7 votes
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Course: Breakfast
Cuisine: American, Australian recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 large pancakes
Calories: 176kcal
Author: Lucy - Bake Play Smile
Cost: $5

Equipment

  • Thermomix
  • Stove-top

Ingredients

  • 60 g butter salted or unsalted
  • 300 g plain flour
  • 60 g caster sugar
  • 4 tsp baking powder
  • ¼ tsp bi-carbonate soda
  • ½ tsp salt
  • 420 g milk full cream (not light)
  • 2 tsp vanilla extract
  • 1 egg room temperature

Instructions

  • Place the butter into the Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2 (or until melted).
  • Add the remaining ingredients and mix for 15 seconds, Speed 4. Scrape down the sides of the bowl and repeat until combined.
    Note: the batter will be very thick and creamy at this stage.
  • Heat a non-stick frying pan over low to medium heat. Melt a small amount of butter over the frying pan surface.
  • Pour ¼ cup of the pancake batter into the centre of the frying pan. Cook until bubbles start to form and the base of the pancake is lightly golden. Carefully flip over and cook on the other side.
  • Wipe the frying pan out with paper towel. Add a small amount of butter to melt and repeat by cooking the remaining pancakes one at a time (depending on the size of your frying pan, you may be able to cook several at a time).
  • Serve immediately.

Notes

RECIPE NOTES
  • Prepare ahead of time - pancake batter can be prepared and stored for 2-4 days in the fridge before using. Perfect for busy mornings (or if you have leftover pancake batter from the morning before!).
  • Baking Powder & Bi-Carbonate Soda (Baking Soda) - these are the rising agents in the pancakes are are what makes them SO soft and fluffy!!!
  • Thermomix machine - this recipe is suitable for use in all Thermomix models - the TM31, TM5 and TM6.
  • Storing - store cooked pancakes in an airtight container for 2 days or wrap in foil and store in the fridge for up to 4 days.
  • Reheating - preheat the oven to 170 degrees celsius and place the pancakes onto a flat baking tray. Cook for a few minutes or until reheated through.
  • Freezing - pancakes are best served immediately, however, they can be frozen for up to 1 month in an airtight container. Defrost in the fridge and then reheat as per the instructions above.

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 221mg | Fiber: 1g | Sugar: 7g | Vitamin A: 201IU | Calcium: 108mg | Iron: 1mg