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Home » Salads, Soups, and Light Bites » Easy Fluffy American Pancakes

Easy Fluffy American Pancakes

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These are the best Fluffy American Pancakes ever and are quite simply delicious and my daughter's favourite breakfast of all time. So these are a weekend staple in our house. Whatever you like to pour on top, let it be copious.

fluffy amerian pancakes stacked with raspberries on the top and golden syrup being poured on top.
Jump to:
  • What are American Pancakes exactly?
  • Pancake Ingredients and Substitutions
  • How To Make American Pancakes from Scratch
  • Can you make Pancakes ahead?
  • Pro Tips  & Tricks
  • Easy Fluffy American Pancakes

These sweet, golden discs with incredible crunchy edges are one of my favourite breakfasts ever. Freshly made and soused in maple syrup, I am a gonna at first forkful.

. I do feel quite strongly that this recipe is a pretty good one. I have found no other to rival it....yet.

american pancakes stacked on a plate with a small bowl of raspberries in the front and syrup bottles behind. Raspberries are on the top of the pancakes and golden syrup is dripping down the sides

There is a full recipe card with exact ingredients at the bottom of this post.

This recipe is very, very simple and always gets my daughter literally jumping up and down.

She is a golden syrup kind of a girl but my absolute favourite is American stylee with bacon and maple syrup. A pancake heavily soused in maple syrup is a very special thing indeed.

a bowl with flour,sugar,salt and baking powder in and a glass jug full of milk and eggs
American Pancakes Ingredients

Oftentimes I do use my food processor to make my pancakes. However whisking them by hand or with an electric whisk is fine too. Either way is simple and ultra quick.

What are American Pancakes exactly?

American Pancakes are thick and fluffy and traditionally round discs served with maple syrup and crispy bacon as well as blueberries, strawberries, sliced bananas etc.

The difference between these and English Pancakes is basically a raising agent such as baking powder. English Pancakes are flat and thin more in line with French crepes but a bit thicker.

To make it rather confusing though, in America pancakes can be called flapjacks but in the UK flapjacks are most definitely nothing like pancakes but delicious buttery, sweet oat bars.

They are usually made with simple ingredients, milk, flour, sugar and eggs but Ricotta pancakes are also a thing and on my list of recipes that I most want to try. They sound so good. Watch this space.

Equipment Required

  • scales
  • measuring jug
  • small frying pan. I use a pancake pan it makes my pancakes round every time!
  • whisk or food processor or hand held electric whisk
  • fish slice/spatula to flip the pancakes

Pancake Ingredients and Substitutions

250 grams  (2 cups) Plain Flour - You can use self raising instead and just add 1 tsp of baking powder. If you don't have any baking powder at all then just self raising flour will be fine. To make these pancakes gluten-free then simply use gluten free flour but you will probably need an extra splash of milk as gluten free flour tends to absorb more moisture

70 grams (2.5 oz) Caster Sugar - I use unrefined and refined too. If you only have granulated then that is ok too.

3 Eggs - I use large but if you only have medium then add a splash extra of milk.

2 tsp Baking Powder - If you do not have it then use self raising flour instead.

225 mls Milk - I use semi skimmed milk but whole fat is good too. You can replace the milk with plant based milks too, like for like. Unflavoured are best here.

Half a tsp Salt - Fine Salt

Sunflower Oil and Butter - This what I use to fry the pancakes. A lot of the time I just use Sunflower Oil as it is slightly easier. You could use Olive Oil but it will give the pancakes the slight taste of olive oil.

How To Make American Pancakes from Scratch

  • Begin by pouring the wet ingredients into a large jug and whisking together. Add them to the dry ingredients either in your food processor or mixing bowl.
  • When you have mixed the batter thoroughly and the mixture is smooth and without lumps, test a little drop of batter to see if it sizzles in the pan. Only when you get that sizzle is the pan hot enough to begin.
  • I use a ladle to measure out my batter but you could simply put the batter into a jug for easy pouring too.
    • american pancake frying in a frying panAmerican Pancake
  • After the initial pour wait until little bubbles form on the surface. Have a sneaky peek underneath the pancake with a spatula if you are not sure it is ready to flip.
american pancake in the frying pan

  • The time taken to cook your pancakes depends on the amount of batter, frying pan used and the level of heat but roughly I would say about 2 minutes on the first side and 1 minute on the other. Use a knife to look into the centre to check if you are not sure.
  • They are best eaten hot from the pan so gather everyone at the table.
  • You can keep them warm though as you go by putting them piled on top of one another in a very low oven about 110 C. But I do think them better as they come fresh and hot from the pan.

This does feed four very generously. At least two pancakes each.

I often just do everyone 1 pancake each on the weekend and serve with fruit if we are not settling in for a big breakfast experience and put the batter back in the fridge covered for breakfast the next day.

Easy weekend breakfast city then.

You can serve with fruits, compotes, chocolate chips or whatever makes your family go crazy. It is the weekend baby.

To make them Gluten Free Pancakes exchange the standard flour for Gluten Free. You may have to add 100 mls  more milk as gluten free flour usually absorbs more liquid.

Can you make Pancakes ahead?

The answer is yes. They are not as good but still very, very nice.

I have made them the day before and left covered with clingfilm on the side. I then heat them through in a warm oven about 180 C by placing them side by side on a baking tray for about five mins.

Apply to face as normal.

pancakes piled high in a dish with a jar of maple syrup in the background.Pro Tips  & Tricks

  • I use plain flour mainly for my pancakes but self raising is fine too. I would just adjust my baking powder to 1 tsp instead of 3.
  • I like to sift my flour if I'm whisking it all by hand.
  • Use a jug to pour them in the frying pan.
  • Make sure the pan is hot enough. I have a pancake pan and it is sloping on all sides a little into the centre. This produces perfect round pancakes. It wasn't expensive either.
  • Don't over cook.
  • Check if they are ready by inserting a knife into the middle and checking for any wet batter.
  • Just do one at a time-especially if you're over 40!
  • Use this recipe for two smaller weekend batches and serve with fruit. Keep the batter covered in the fridge.
  • Use oil and butter together to prevent the butter burning. Or just flavourless oil if it's easier (and it is)
  • Add chocolate chips for an extra luxurious breakfast.
  • Serve with fruit to add a healthier vibe.

Check out these other breakfast recipes

Pain au Chocolat

Cheats Danish Pastry

Blackberry And Apple Kuchen

Danish Cinnamon Rolls

danish cinnamon rolls on a wire rack
Easy Danish Cinnamon Rolls
american pancakes stacked high with raspberries and golden syrup dripping down the sides

Easy Fluffy American Pancakes

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This recipe for Easy Fluffy American Pancakes is both simple and delicious. A real winning choice for Breakfast or anytime.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 4
Calories 480 kcal

Ingredients
 

  • 250 grams plain flour
  • 2 tsp baking powder
  • 70 grams caster sugar
  • 225 mls semi skimmed milk
  • 3 medium eggs
  • ½ tsp salt
  • 2 tbsp sunflower oil
  • 2 tbsp unsalted butter

Instructions
 

  • Put 250 grams of plain flour, 2 tsp of baking powder, 70 grams of caster sugar and ½ tsp of salt in your mixing bowl or food processor. I tend to sieve the flour if I am mixing by hand.
  • Mix the 3 eggs and 225 mls of semi skimmed milk in a jug.
    Pour the liquid into the bowl and whisk it's pants off or blitz in the food processor until smooth and lump free.
    Rest in the fridge for 20 mins if you have the time. Don't worry if you don't.
  • Put a frying pan on a medium heat and put a tsp of butter and oil into the pan.
    Wait until the pan gets hot enough. Test a drop or two of the batter in the pan if you are not sure. You are wanting it to sizzle quietly.
  • Pour in a little of your batter mix. I use a ladle so as to get the same measure more or less each time. It's about 80 mls of batter.
    Spread it out if you need to so that it's about ½ cm thick. Wait until little bubbles start to form in the top of the pancake and flip.
    Keep checking the underside of your pancake to make sure they are not burning. At the right heat it should take a couple of mins each side.
    Add a tsp of butter and oil as you need it.
  • Keep an eye on the pan getting hotter and hotter as time passes. Your 4th pancake will probably cook quicker than your first.
    Keep them warm if you are not serving immediately in a warm oven. Serve as quickly as you can.
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Notes

  • I use plain flour mainly for my pancakes but self raising is fine too. I would just adjust my baking powder to 1 tsp instead of 3.
  • I like to sift my flour if I'm whisking it all by hand.
  • Use a jug to pour them in the frying pan.
  • Make sure the pan is hot enough.
  • Don't over cook!
  • Check if they are ready by inserting a knife into the middle and checking for any wet batter.
  • Just do one at a time-especially if you're over 40!
  • Use one batch for two smaller weekend batches. Keep the batter covered in the fridge.
  • Use oil and butter together to prevent the butter burning. 
  • Add chocolate chips for an extra luxurious breakfast.
  • Serve with fruit to add a healthier vibe.

Nutrition

Calories: 480kcal | Carbohydrates: 70g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 378mg | Potassium: 480mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Calcium: 219mg | Iron: 3.8mg

All nutritional information is approximate and intended only as a guide.

Keyword American Pancakes
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!

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Reader Interactions

Comments

  1. Katrina

    February 14, 2019 at 10:44 am

    Can’t wait for pancake day, look amazing xxx

    Reply
    • applytofaceblog

      February 16, 2019 at 6:37 am

      Nor me. I'm going to try to break my record!

      Reply
  2. Basement Bakehouse

    February 15, 2019 at 1:56 pm

    Now I really want pancakes! Lucky it's pancake day next week! #CookBlogShare

    Reply
    • applytofaceblog

      February 16, 2019 at 6:36 am

      I canae wait!! Such a wonderful excuse!!

      Reply
  3. Audra Randall

    February 17, 2019 at 10:18 am

    Delicious a definite Sunday must have xx?

    Reply
  4. Monika

    February 17, 2019 at 3:38 pm

    I am a pancake fanatic and fluffy pancakes are my favourite! Yours look great! Thanks for bringing them to #CookBlogShare

    Reply
  5. choclette

    February 17, 2019 at 7:58 pm

    I so want come to you for breakfast Jenny. How I'd love to be served up with a pancake stack like this. Great tip on how not to burn our pancakes too - something I seem to do with monotonous regularity. Thanks for sharing with #CookBlogShare.

    Reply
    • applytofaceblog

      February 17, 2019 at 8:35 pm

      Thanks Choclette! A stack of pancakes definitely has the wow factor. Thanks for hosting!xx

      Reply
  6. Angie | Fiesta Friday

    February 19, 2019 at 11:32 pm

    LOOOVE pancakes!! My son sometimes asks for pancakes for dinner, and when he does I always oblige because secretly I always want pancakes for dinner, too 😀

    Reply
5 from 9 votes (9 ratings without comment)

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Hi, I'm Jenny Walters. A mother of two and passionate filler of bellies with stress free, simple and delicious recipes that gladden the soul. I am at heart a home cook.

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