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Get our foolproof recipe for classic American pancakes. Light, fluffy and all around delicious. Breakfast can’t come soon enough!
Or if you are in the mood for something different, try out Buckwheat pancake recipe, which also happens to be 100% gluten-free.
Most of us grow up with a pancake recipe our mother made throughout our childhood. And that recipe triggers the most intense nostalgia. I was lucky because I had two!
These thick and fluffy pancakes made with the help of kefir. And thin and lacy pancakes aka Russian blini, which are still my favourite.
My husband grew up on the other side of the world, and his handwritten recipe for pancakes has been attached to our refrigerator by a fridge magnet for most of our marriage.
They are called Bradley’s Pancakes. It’s the recipe, which gets made on most weekends. They are a part of out breakfast ritual. And every family member, including our kids, has mastered it. It’s really easy and it’s ridiculously tasty.
American Style Pancakes
Unlike British pancakes, which are thin and pliable, American and Canadian pancakes are thick, fluffy and come in a stack! Okay, the latter is only a joke but you get the point.
They are almost always enjoyed with maple syrup, fresh berries, and whipped cream if you are lucky! Many people buy a pre-made mix, which only requires eggs and milk to be added. However, homemade pancakes, made from scratch, are almost as easy and infinitely more delicious.
What makes really fluffy American pancakes is the use of a rising agent. In my family, we add baking powder to make them grow! The goal is for a crispy exterior with a fluffy, airy inside.
Oil or melted butter are also added to the batter for a richer, more decadent pancake.
Recipe Tips and Notes
- Use plain flour instead of self-raising flour and add baking powder for the thicker, fluffier pancakes. You can substitute white flour with whole wheat or spelt flour if you wish.
- Enrich your batter with melted butter to improve flavour and texture of the pancakes. I add this in after the wet ingredients and dry ingredients have been combined, then let the batter sit for about 10 minutes.
- If you want perfectly round pancakes, pour a ladleful of smooth batter in the center of a hot pan and let it run outward without moving the pan.
- Flip only when the edges of pancakes are dry and most of the small bubbles have popped. (See the image above for reference.) It should take approximately 2-3 minutes.
- This is a basic recipe, to which you could add a number of ingredients to make it your own. Chocolate chips, blueberries, blackberries or raspberries will take it to the next level of yum!
Serving Suggestions
As I mentioned earlier, these pancakes are usually eaten topped with butter and maple syrup. However, you can also use honey, any fruit jam of your choice, chocolate syrup or even caramel sauce.
Whipped cream and fresh berries are also a must for a full American pancake breakfast experience, especially with a couple strips of bacon.
Storage and leftovers
The key to storing leftover pancakes is to stop them from drying out, so wrap them up well, put them in freezer bags or keep in an This is an affiliate link.airtight container. They can last for up to a week, or 2 months if frozen.
My favourite way to reheat leftover pancakes is to use a toaster. This warms up the inside while also crisping the outside, which is just what you want!
More Adventurous Pancake Recipes to Try
- Oatmeal Pancakes
- Russian Sweet Cheese Pancakes ‘Syrniki’
- Blueberry and Limoncello Cheese Crepes Blintzes
Classic American Pancakes
Equipment
- This is an affiliate link.T-fal non-stick frying pan
Ingredients
- 2 eggs, large
- 500ml / 2¼ cups whole milk
- 2 tsp This is an affiliate link.vanilla
- 315g / 2 ¼ cups plain white flour or whole wheat flour
- 1 tsp salt
- 2 tbsp sugar
- 2 tbsp baking powder
- 50g / 1/4 cup butter, melted
- 1 tbsp vegetable oil , for frying
Instructions
- In a large bowl whisk the milk, eggs and vanilla. Add half of the flour mixture and mix well to combine, then add the rest of the flour, salt, sugar and the baking powder. Mix well until no lumps remain.
- Melt the butter in a microwave and drizzle over the batter, mix to combine. Let the batter rest for 10 minutes.
- Heat a non-stick frying pan over medium heat and add 1 tsp of oil, use paper towel or a brush to spread it evenly on the pan. Pour a ladleful of the pancake batter in the centre of the frying pan and let it spread outward to form a round pancake. Cook until the edges are dry and most bubbles on the surface of the pancakes poppes for approximately 3 minutes, then flip and cook for a couple of minutes longer. Repeat all all batter is gone. (Add more oil to the pan between every 2nd or 3rd pancake.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ok recipe, I was suprised if the 2Tbsp of baking powered. I can taste it in the recipe.
We love making homemade pancakes every Saturday with the kids. This is such a classic simple yet delicious recipe.
So glad you enjoyed it, Trang.
I used half whole wheat flour and they were still delicious! The vanilla adds a yummy flavor. My family gobbled them up as fast as I could cook them. 🙂
Yes, I love it that you used whole wheat in this recipe. It really does work well! Thank you!
Such a perfect classic recipe! YUM!