Pancake Day 2026: Jill Bakes shares her foolproof recipe for perfectly fluffy pancakes

With Pancake Day 2026 landing on Tuesday, February 17 (ET), home cooks are dusting off pans and batter bowls. Local baker Jill Stewart—who writes as Jill Bakes—has published a simple, family-friendly method designed to deliver reliably fluffy pancakes without scales or fuss. Her tips focus on texture and timing, making them ideal for busy kitchens and eager little helpers.

Jill's foolproof method: simple measurements, big results

Jill’s approach strips back intimidating measurements and leans on tablespoons and feel rather than grams. The base is intentionally thick so the pancakes rise and stay soft rather than spreading thin and rubbery. Her core steps and ingredients are straightforward:

• 9 heaped tablespoons of soda bread self-raising flour (sifted into a large bowl)
• Stir in caster sugar after sieving the flour
• Add the eggs and buttermilk, mixing until a thick batter forms — you may not need all the buttermilk
• Lightly grease a griddle or non-stick pan with a small amount of butter or spread

Key technique points she stresses: keep the batter thick; avoid overmixing so small lumps remain; wait for plenty of bubbles on the surface before flipping; and resist pressing pancakes down after turning. Too much butter on the pan can lead to uneven cooking, while flattening pancakes forces air out and robs them of lift. Once cooked, place pancakes on a cooling rack and cover with a clean tea towel to stay warm without going soggy.

Swaps and variations for fluffiness and flavour

For cooks who want to experiment or use what’s already in the cupboard, an alternative flour swap can produce equally satisfying results. Ground porridge oats, blended to a coarse flour-like texture, can replace wheat flour in a batter that remains soft and flavourful. One practical two-person version of this flourless option uses around 100g of oats ground in a blender, mixed with a tablespoon of baking powder, a pinch of salt and half a teaspoon of cinnamon.

The wet mix for the oat version is blended separately: roughly 150ml of milk, one tablespoon of vanilla extract and a ripe banana, blended until smooth. Combine wet and dry ingredients gently, fold in fruit such as blueberries if you like, then fry in a lightly oiled non-stick pan. Watch for bubbles on the surface and flip once; the pancakes will need only a short time on the second side to stay pale and soft rather than crisping up.

Timing and serving tips for Pancake Day 2026

For Pancake Day service, heat is the most important control: keep to a steady low–medium temperature so pancakes cook through without browning too quickly. A non-stick pan or a seasoned griddle helps with release, especially if you’re not using a dedicated griddle. If cooking for a crowd, keep batches on a cooling rack under a towel instead of stacking them directly, which traps steam and causes sogginess.

Jill’s tablespoon-style technique makes this a good activity for families, letting children measure and mix without worrying about precise weighing. Whether you stick with the classic self-raising flour method or try the oat-based alternative, the same principles apply: gentle mixing, a thick batter, and patience at the pan are what separate a good pancake from a great one on Pancake Day 2026.