Bero Pancake Recipe

There’s something comforting about making pancakes from scratch.
Bero Pancakes are that kind of recipe — simple ingredients, no tricks, just a big plate of golden, fluffy goodness waiting for you.

Perfect for lazy Sundays, rushed mornings, or honestly, any time you need a little stack of joy.

Why These Pancakes Work So Well

The secret’s in the basics.
Fresh baking powder gives the batter real lift without needing a heavy hand.
A gentle mix keeps the batter loose and light, trapping tiny air pockets that puff up when they hit the heat.

And a splash of melted butter makes sure they stay tender instead of dry.

Ingredients (And Why They Matter)

• All-Purpose Flour: Just the right strength for structure without making them chewy.
• Baking Powder: Fresh baking powder = proper lift and fluff.
• Salt: A pinch sharpens up all the other flavors.
• Sugar: Just a little for a hint of sweetness.
• Milk: Thins the batter to that perfect pourable consistency.
• Eggs: Bind the batter and help create a tender crumb.
• Melted Butter: Adds richness and a soft mouthfeel.

How to Make It

1. Mix the Dry

In a big bowl, whisk together:

• 200g all-purpose flour
• 1 tablespoon baking powder
• A pinch of salt
• 1 tablespoon sugar

2. Mix the Wet

In the center of the dry ingredients, make a little well.

Pour in:

• 300ml milk
• 2 large eggs
• 50g melted butter

Whisk gently from the middle outwards, pulling flour in as you go.

The batter should feel thick but pour easily — like heavy cream.

Pro Tip: Lumps are fine. Overmixing kills the fluff.

3. Cook the Pancakes

Heat a nonstick pan or griddle over medium heat.

Once hot, pour in a ladleful of batter for each pancake.

Cook 2–3 minutes, until bubbles form on top and the edges look set.

Flip carefully.
Cook the other side for another 1–2 minutes, until golden and cooked through.

Pro Tip: Resist pressing them down with the spatula — let them rise naturally.

4. Keep Them Warm

Stack finished pancakes on a warm plate under a clean tea towel while you cook the rest.

Serve hot, with whatever toppings you fancy.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Pancakes dense or tough	Batter overmixed	Stir gently, stop when just combined
Pancakes flat and thin	Old baking powder	Always use fresh baking powder
Pancakes dry	Pan too hot or batter too thick	Lower the heat, thin batter slightly if needed

What to Serve With It

• Classic maple syrup and butter
• Fresh berries and a dusting of powdered sugar
• Nutella or peanut butter drizzle
• Greek yogurt and honey for something lighter

How to Store and Reheat

Fridge:
Cool completely, then layer pancakes with parchment paper and keep in an airtight container for 2–3 days.

Freezer:
Freeze on a tray first, then pack into freezer bags. Keeps well for up to 2 months.

Reheat:

• Microwave: Cover with a damp paper towel and heat 20–30 seconds.
• Oven: Cover with foil, 175°C (350°F), 5–10 minutes.
• Toaster: Toast on low for a crispy edge.

A Quick Bite of History

Bero recipes have been trusted for over 100 years, starting with simple British home baking that anyone could do with basic cupboard ingredients.
Their pancake recipe is no different — proof that sometimes, the old ways really are the best.