Fluffy American Pancakes
These fluffy pancakes are light, golden and quick to make with simple pantry ingredients. Top them with maple syrup, butter or fresh fruit for a classic weekend breakfast. They are the kind of breakfast that brings the whole family to the table.
Why You Will Love These Fluffy American Pancakes
- Thick, soft and fluffy with golden edges
- Ready in 20 minutes with pantry ingredients
- Easy to customise with berries, chocolate chips or banana
Ingredient Notes
Flour and baking powder: Give structure and lift. Milk and egg: Make a smooth, light batter. Butter: Melted into the batter for richness. Sugar and vanilla: Add gentle sweetness.
Tips for Fluffy Pancakes
Do not overmix the batter or the pancakes will turn tough, and a few small lumps are fine. Let the batter rest for five minutes. Cook on medium heat for an even golden colour and flip when bubbles form on the surface.
Serving and Storage
Serve stacked with maple syrup, butter and fresh fruit. Leftover pancakes keep for two days in the refrigerator or freeze for up to a month, and can be reheated in a toaster.
Frequently Asked Questions
Why are my pancakes flat?
Old baking powder, overmixing or a batter that is too thin can cause flat pancakes. Use fresh baking powder and mix just until combined.
Why should I leave lumps in the batter?
Overmixing develops gluten, which makes pancakes tough. A few small lumps are fine and will disappear while cooking.
How do I know when to flip?
Flip when bubbles appear on the surface and the edges look set, usually after about two minutes. The second side needs only a minute or so.
Can I make pancake batter ahead?
You can make it the night before and refrigerate, though the pancakes will be slightly less fluffy. Stir gently before use.
Can I use buttermilk?
Yes. Buttermilk gives a tangier, softer pancake. Reduce the baking powder slightly and add a pinch of baking soda.
How do I keep pancakes warm?
Place cooked pancakes on a tray in a low oven at around 90 C (200 F) while you finish the rest.
More Recipes You Will Love
- Full English Breakfast: hearty cooked breakfast
- Huevos Rancheros: eggs on crisp tortillas with ranchero sauce
- Shakshuka: eggs poached in spiced tomato sauce
- Cafe Style Cold Coffee: thick, frothy iced coffee
- 1.5 cups all-purpose flour (plain flour)
- 1 tablespoon sugar
- 2 teaspoons baking powder (fresh)
- 1/2 teaspoon salt
- 1 cup milk (at room temperature)
- 1 whole egg (large)
- 3 tablespoons butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon butter (extra, for the pan)
- maple syrup (to serve)
- 1 Melt and Cool the ButterMelt 3 tablespoons of butter in a small pan or in the microwave, then set it aside for 2 to 3 minutes to cool slightly.Tip: Cooling the butter first stops it from scrambling the egg when you mix the wet ingredients.
- 2 Whisk the Dry IngredientsIn a large bowl, whisk together 1.5 cups of flour, 1 tablespoon of sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt, until evenly combined.Tip: Whisking spreads the baking powder evenly, so every pancake rises the same amount.
- 3 Whisk the Wet IngredientsIn a jug or second bowl, whisk 1 cup of milk, 1 egg, the melted butter and 1 teaspoon of vanilla extract together until smooth and well mixed.Tip: Using room-temperature milk and egg helps the batter combine smoothly. Cold milk can make the melted butter clump.
- 4 Combine Wet and DryMake a well in the centre of the dry ingredients and pour in all of the wet mixture.Tip: Pouring everything in at once helps you mix quickly and avoid overworking the batter.
- 5 Stir Until Just CombinedStir gently with a spatula or wooden spoon, using about 10 to 12 strokes, just until the flour is mostly absorbed. The batter will look thick and lumpy.Tip: Lumps are fine, and even good. Overmixing develops gluten and makes the pancakes tough and flat.
- 6 Rest the Batter for 5 MinutesLeave the batter to rest on the counter for 5 minutes. It will thicken slightly and you will see a few small bubbles form.Tip: Resting lets the flour absorb the liquid and the baking powder start working, which gives taller, fluffier pancakes.
- 7 Heat the PanPlace a large non-stick frying pan or griddle over medium heat for about 2 minutes. Flick a few drops of water onto it: they should sizzle and dance before they evaporate.Tip: Medium heat is the sweet spot. If the pan is too hot, the pancakes brown before the middle cooks.
- 8 Butter the Pan LightlyAdd a small knob of butter and swirl it to coat the pan, then wipe off any excess with kitchen paper so only a thin film remains.Tip: Too much butter makes the pancakes fry unevenly with a pale, patchy surface. A thin film gives an even golden colour.
- 9 Pour the BatterPour 1/4 cup of batter per pancake into the pan, leaving 3 to 4 cm between each. Do not spread the batter, since it will settle by itself into neat rounds.Tip: A ladle or measuring cup makes it easy to make pancakes of an equal size. Cook 2 or 3 at a time.
- 10 Cook Until Bubbles FormCook for 2 to 3 minutes, until bubbles appear on the surface and pop, leaving small holes, and the edges look dry and set.Tip: Wait for the bubbles. Flipping too early gives a pale pancake and a messy flip.
- 11 Flip and FinishSlide a thin spatula under each pancake and flip it in one smooth motion. Cook the second side for about 1 minute, until golden brown and springy to the touch.Tip: Do not press down on the pancake with the spatula. This squashes out the air and makes it dense.
- 12 Keep Warm and ServeTransfer the pancakes to a plate and keep them warm in a 90 C oven, loosely covered with foil, while you cook the rest. Serve stacked with butter, maple syrup and fresh fruit.Tip: Wipe the pan and add a little fresh butter between batches. Leftover pancakes keep in the fridge for 2 days and reheat well in a toaster.