American Pancakes {Easy Recipe!}

Golden, fluffy American Pancakes piled high on a plate with berries and syrup on top.

5 from 7 votes

American Pancakes {Easy Recipe!}

This failsafe recipe for delicious and fluffy American Pancakes is tried-and-tested for a reliable outcome every time, making this a perfect weekend family breakfast favourite.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Sarah Rossi

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

Metric - Imperial

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.

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Notes

Resting: It’s important to leave the batter to rest before frying for about 10 minutes

Hack to speed up cooking time: Use 2 non-stick frying pans at once if you can to reduce the cooking time

When to flip: 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)

Embrace imperfection: Accept that they will never be perfectly round! Unless you have the patience to cook one at a time - I do not

Gluten free: You can adapt these by using gluten free flour and baking powder

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

Storing: These will keep fine in the fridge for 2-3 days. If you’d like to freeze them, make sure you do so in a single layer on baking paper initially, then transfer them into a sealed container or freezer bag to store for up to 3 months. Defrost and reheat thoroughly when it comes to eating

Nutrition