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If you’ve always wanted to cook up a batch of thick and fluffy style American Pancakes at the weekend but felt a little… intimidated, fear not! Here is my tried and tested recipe. With a few tips and trick so they work every time.
You know I am the biggest champion of hands-off, zero faff cooking for our families where possible, HOWEVER, full disclaimer: making pancakes isn’t totally fuss free.
Stick with me. Yes, there are a few extra things to consider in order to get these homemade American-Style Pancakes just right BUT…
- There are all the tried-and-tested tips to follow right here
- They’re still ready to eat in under 30 minutes
- They’re so DELICIOUS, fresh, fluffy and totally worth it
Why you’ll love this easy American Pancakes recipe
⭐️ Perfect for weekend breakfasts
⭐️ Delicious, fluffy and ready for toppings
⭐️ Simple store cupboard ingredients
Sarah’s Notes:
We LOVE a family friendly breakfast recipe. Of course pancakes need to be included in that!
I knew you’d feel the same, so I made it my mission to create a foolproof, reliable version that we can turn to when American Style Pancakes are needed.
I have tested this many, many times to make sure it’s just right. I adjusted ratios of flour/milk/baking powder/eggs on and on and on – until.. SUCCESS!
We then tested on different pans and hobs to make sure that the recipe is consistent and will work perfectly for you at home. I hope you love it as much as we do and this becomes your go-to pancake method.
American Pancake Ingredients Notes
- Self-raising flour – You might be used to using plain flour for British pancakes, but self-raising has a raising agent and makes lighter bakes, so this helps with the fluffy consistency of American-style
- Baking powder – This also helps to stop the pancakes being flat. Make sure yours is in date or it won’t have the same effect!
- Milk – You can use whichever milk you prefer for this recipe. Cow’s milk or dairy-free all work fine
- Egg – I always use medium, free-range eggs in my recipes, so bear this in mind when it comes to quantities
- Caster sugar – We’re only using 50g in this recipe, so considering this batch makes 12 pancakes, it’s not too sugar-heavy
- Other ingredients – You’ll also need a small amount of salt and sunflower oil to cook (roughly 1tsp per 2 pancakes)
How to make American Pancakes
1. Put the flour, sugar, baking powder and salt in a mixing bowl and stir until combined.
2. In a jug, measure the milk and whisk in the egg.
3. Add about two-thirds of the milk mixture to the dry ingredients and whisk until smooth. Add the rest of the milk mixture. Leave to sit, covered as per the recipe below.
4. Heat the oil in the pan, dollop a serving spoon of batter into the pan to make each pancake (as many as your pan can make at a time). Keep the cooked ones warm on a heat in the oven.
Hint: Wait until bubbles form all over the surface of the pancake before flipping it to cook the other side until set and lightly golden.
Important Top PANCAKE Tips!
⭐️ Leave the batter to rest before frying – approximately 10 minutes
⭐️ Use 2 non-stick frying pans at once if you can to reduce the cooking time
⭐️ Don’t flip your pancakes over until bubbles form and come through to the uncooked side, then cook the other side until set and lightly golden (this side will be much quicker)
⭐️ Cook as many pancakes as you can at a time and then keep them on a low heat in the oven as the remainders cook – this allows you to serve them at the same time
⭐️ Accept that they will never be perfectly round! Unless you have the patience to cook one at a time – I do not – just embrace the imperfections!
Substitutions
- Gluten free – You can adapt these by using gluten free flour and baking powder
Leftovers
In the fridge You can keep leftover pancakes in the fridge for 2-3 days. Reheat fully by before serving.
In the freezer If you’d like to freeze them for another day, make sure you do so in a single layer on baking paper initially, then transfer them into a sealed container or freezer bags to store for up to 3 months.
When you’re reading to eat them, defrost and reheat thoroughly in the oven, microwave or in the toaster.
FAQs
I love these with Greek yoghurt, honey and a sprinkling of flaked almonds.
Of course, you can make them more traditionally American and serve them with crispy, streaky bacon and maple syrup if you like, or blueberries. You can add these at the batter stage too.
Really though, you can add whatever you like!
This might be because you haven’t allowed the raising agents to do the work by resting, or your baking powder has expired, or maybe you have over-mixed the batter. Try not to over-do it as we want a light and fluffy mixture.
They are similar but the difference is that our traditional British pancakes (that we eat with sugar and lemon juice on Pancake Day!) are flat and have fewer ingredients. The American variety has raising agents to give them a squidgy, thick and fluffy consistency.
British ones are more like French crêpes. Both types can be eaten with sweet or savoury accompaniments.
I do! Try my Blueberry & Oat Breakfast Muffins, my Peanut Butter & Banana Breakfast Cookies or Slow Cooker Porridge.
My make-ahead Breakfast Muffins are great for breakfast-on-go and my Shakshuka with chorizo is a hot breakfast that’s easy but impressive.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Fluffy American Pancakes {Easiest Ever Recipe!}
Ingredients
- 300 g Self-raising flour
- 50 g Caster sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 400 ml Milk, Your choice
- 1 Egg, Medium, free range
- 6 tsp Sunflower oil, Approx. x1 tsp per 2 pancakes
Instructions
- Put the flour, sugar, baking powder and salt in a mixing bowl and stir until combined.
- In a jug, measure the milk and whisk in the egg.
- Add about two-thirds of the milk mixture to the dry ingredients and whisk until smooth. Add the rest of the milk mixture. Leave to sit, covered, for 10 minutes.
- Preheat the oven to the lowest setting to keep the pancakes warm when cooked.
- In the meantime, heat 1 tsp of oil in a non-stick frying pan over a medium heat. Alternatively, use 2 frying pans to speed up cooking time.
- Dollop a serving spoon full of batter into the pan to make a pancake. (I try to fit 2 pancakes in each pan at a time, depending on the size of the frying pan).
- When bubbles form all over the surface of the pancake, flip to cook the other side until set and lightly golden.
- Transfer the pancakes to a serving dish in the oven to keep warm while you make the remaining pancakes – the batter makes about 12 in total, adding more oil when needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made the pancakes, they were perfect! Thank you for sharing☺️