Easy Fluffy American Pancakes

Fluffy American Pancakes 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.

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.

Luckily all my family share my enthusiastic pancake opinion, although preferred toppings differ. 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.

Fluffy American Pancakes

This recipe for American Pancakes is my go to. It 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.

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.

Ingredients and Substitutions

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 such as Doves Gluten Free White Flour.

Caster Sugar - I use unrefined and refined too. If you only have granulated then that is ok too.

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

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

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.

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

• 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.

American Pancake

• 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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Tips For Making Pancakes

• 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 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.

Equipment Required

• Digital Scales
• Food Processor or whisk and bowl
• Frying Pan
• Fish Slice/Flat Spatula
• Jug
• Whisk

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5 from 7 votes

Print

Easy Fluffy American Pancakes

This recipe for Easy Fluffy American Pancakes is both simple and delicious. A real winning choice for Breakfast or anytime.

Course Breakfast

Cuisine American

Keyword American Pancakes

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 480 kcal

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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

Metric - U S Customary

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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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Recipe 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 Facts

Easy Fluffy American Pancakes

Amount Per Serving

Calories 480 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Cholesterol 143mg48%

Sodium 378mg16%

Potassium 480mg14%

Carbohydrates 70g23%

Fiber 1g4%

Sugar 21g23%

Protein 13g26%

Vitamin A 270IU5%

Calcium 219mg22%

Iron 3.8mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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