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.
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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.
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.
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
- 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.
- 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.
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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
Easy Fluffy American Pancakes
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
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to connect with you x
Katrina
Can’t wait for pancake day, look amazing xxx
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Nor me. I'm going to try to break my record!
Basement Bakehouse
Now I really want pancakes! Lucky it's pancake day next week! #CookBlogShare
applytofaceblog
I canae wait!! Such a wonderful excuse!!
Audra Randall
Delicious a definite Sunday must have xx?
Monika
I am a pancake fanatic and fluffy pancakes are my favourite! Yours look great! Thanks for bringing them to #CookBlogShare
choclette
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.
applytofaceblog
Thanks Choclette! A stack of pancakes definitely has the wow factor. Thanks for hosting!xx
Angie | Fiesta Friday
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 😀