Fluffy American Pancakes

Light, airy breakfast pancakes ready in under twenty-five minutes

Total: 25 min
Hands-on: 15 min
Serves: 4
Level: Easy
Cuisine: American
Meal: Breakfast

Vegetarian

These fluffy American pancakes are simple to make and reliably tender, perfect for a quick weekend breakfast. The key is not overmixing the batter and cooking on medium heat.

Shopping list

Plain flour 200 g
Baking powder 2 tsp
Salt 1/2 tsp
Sugar 1 tbsp
Whole milk 250 ml
Buttermilk 250 ml
Eggs 2 large
Unsalted butter 60 g
Vanilla extract 1 tsp

This is the definitive, dependable version for first-time cooks, ensuring light and airy results.

Ingredients

200 g Plain flour
2 tsp Baking powder
1/2 tsp Salt
1 tbsp Sugar
250 ml Whole milk
250 ml Buttermilk
2 Eggs large
60 g Unsalted butter melted
1 tsp Vanilla extract

Method

Sift the plain flour, baking powder, salt and sugar into a large mixing bowl. Use a fork to mix them together well to distribute the raising agent and remove lumps.

2 min
Whisk the whole milk, buttermilk, eggs, melted butter and vanilla extract in a separate jug until the mixture is smooth and slightly aerated.

2 min
Pour the wet ingredients into the dry mix. Stir gently with a wooden spoon until just combined. A few small lumps should remain for a tender texture.

Tip Do not overmix or the pancakes will become tough.

2 min
Heat a large non-stick or cast iron frying pan over medium heat until a drop of water sizzles. Lightly grease with a small amount of butter or oil.

5 min
Scoop roughly 100 ml of batter onto the hot pan for each pancake, leaving space between them. Cook until bubbles form on the surface and edges look dry.

1 min
Carefully flip the pancakes using a spatula. Cook for 30 seconds to one minute on the second side until golden brown.

1 min
Repeat with the remaining batter. Stack cooked pancakes on a plate and keep warm in a low oven while you finish cooking the rest.

1 min

Timing

T-20 min: Preheat oven to 200 C and mix dry ingredients.
T-10 min: Whisk wet ingredients and combine into batter.
T-5 min: Begin flipping pancakes on a medium hot pan.

Chef's tips

Use a non-stick pan for the easiest flipping.
If bubbles form on the surface, the pancake is ready to turn.
Do not stack pancakes directly on top of each other; steam will make them soggy.

Swap it

Dairy-free: Swap milk for oat milk and melt coconut oil instead of butter.
Gluten-free: Use a good quality gluten-free plain flour blend.
Fruit addition: Fold in 100 g of chopped fresh blueberries into the batter before cooking.