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Pancakes | The Brown_e




At the beginning, it is only twice a year…on your birthday and Christmas Day. 

Then, you have some guests or you want to impress somebody so you will also make some.

Next, it is every Sunday.

After that, you start making excuses to have some everyday.

And before you realize it…you are a pancake addict!

three pancakes on a black skillet

Breakfast will be ready in 10 minutes!


 Butter or oil?


I discovered pancakes five years ago. Although I had never tasted them before, so many of my friends were talking about them that my curiosity was raised.

After some research, I found some recipes. Cooking with butter was new to me so I hesitated at the beginning. As I have always had olive oil in my kitchen, I replaced the butter by some oil and I was so happy with the result that I have continued making them! There are so many recipes with different kinds of milk, oil and butter and they are all so good and simple!

I am sharing this pancake recipe first, as it was the first one I made back in the day. Recently, I have been trying some vegan recipes but to be honest, I am not 100 % satisfied with the result. Stay tuned, I will share it with you as soon as I find the best one.


What can I have with pancakes?


stack of pancakes with hazelnuts

You can also have pancakes with no topping!



One of the great things about pancakes is being able to add everything you want on top!

You can, for example, add some caramel sauce on top. Do you want to know how to make homemade caramel sauce? Click here: 


I have also added some homemade caramel sprinkles and hazelnuts to add some crunch and maple syrup and butter for a softer texture!

stack of pancakes with hazelnuts, caramel sprinkles and maple syrup

Homemade caramel sprinkles add the perfect crunchy texture!


 Feeling creative? You can make them look like a huge vintage hat. Pour some coffee sauce onto them https://thebrown-e.com/blog-coffee-sauce/ and add some peanuts. 


pancakes with coffee sauce and peanuts

Adding peanuts is a great option. They add a lovely salty touch!


 Have you ever made pancakes? What do you normally have on top?

Do you prefer them sweet or savoury?

Let us know in the comment section below!

Don’t forget to tag us and use the hashtag #thehomemaderevolution.




This is our first version of pancakes. Oil instead of butter and almond milk instead of cow milk. No need to wait for the weekend. These pancakes can be ready in 20 minutes!


  • 160 g flour
  • 225 ml milk
  • 1 pinch salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 7 g baking powder
  • 1 egg
  1. Prepare two bowls, a whisk, a spatula, a non-stick skillet and a plate for the pancakes!

  2. Put all the dry ingredients (flour, salt, sugar and baking powder) in one bowl. Mix them.

  3. Put all the wet ingredients in the other bowl (milk, egg, olive oil). Mix them.

  4. Take the wet ingredients and put them in the bowl with the dry ingredients. Mix them with the whisk but not too much. 

  5. To make things easier, I pour all the batter into a measuring cup so I don’t have to use a ladle.  Make sure your skillet is on medium heat. Pour batter onto your skillet (3 tbsp for each pancake makes them the perfect size for me). Wait until bubbles come up the surface of the pancake and flip.

  6. Add toppings and enjoy!