If you love thick, fluffy pancakes with golden edges and a soft, tender middle, this is the American-style pancake recipe you will come back to again and again. They taste lightly sweet and buttery, with that classic vanilla warmth that pairs perfectly with maple syrup. The method is simple and beginner-friendly, with just one bowl for dry ingredients and one for wet. Total time is about 25 minutes, including a short rest for the batter.
Ingredients
For the pancake batter
- 200g plain flour (all-purpose) (about 1 2/3 cups)
- 25g caster sugar or granulated sugar (2 tbsp)
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 tsp fine salt
- 300ml buttermilk (1 1/4 cups)
- 1 large egg
- 45g unsalted butter, melted and cooled slightly (3 tbsp)
- 1 tsp vanilla extract
For cooking
- Butter or neutral oil (such as sunflower or canola), for greasing the pan
For serving (optional, but highly recommended)
- Butter
- Maple syrup
- Fresh berries or sliced banana
- Greek yogurt or whipped cream
How to Make American Pancake Recipe
Prepare the oven
- Prepare the oven: Preheat the oven to 120°C or 100°C fan. Slide a baking tray onto the middle shelf. This is just to keep the cooked pancakes warm while you finish the batch.
- Heat the pan: Place a large non-stick frying pan or griddle over medium heat. Give it 2 to 3 minutes to heat up properly before you start cooking.
Mix the batter
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and salt so everything is evenly distributed.
- Mix the wet ingredients: In a jug or medium bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Combine gently: Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined. Stop as soon as you no longer see dry flour. The batter should look slightly lumpy.
- Rest the batter: Leave the batter to rest for 5 minutes. This helps the flour hydrate and gives you a fluffier pancake.
Cook the pancakes
- Grease lightly: Add a small knob of butter (or a wipe of oil) to the pan and spread it around with kitchen paper. You want a thin coating, not a frying layer.
- Scoop and portion: Spoon the batter into the hot pan, using about 2 to 3 tablespoons per pancake for medium pancakes. Leave a little space between each one so they are easy to flip.
- Cook the first side: Cook for 2 to 3 minutes, or until you see bubbles rising to the surface and the edges look set and slightly dry.
- Flip and finish: Flip and cook for another 1 to 2 minutes until golden and cooked through. Transfer to the warm oven tray while you cook the remaining batter.
Cool and assemble
- Brief cool (optional): If you like very neat stacks, let the pancakes sit for 1 minute so the steam settles. They will still be warm, just easier to top.
- Assemble and serve: Stack the pancakes, add a small pat of butter, and pour over maple syrup. Add fruit or yogurt if you like.
Tips
Why are my pancakes flat?
Most often it is old raising agents or batter that was overmixed. Check that your baking powder and bicarbonate of soda are in date, and stir only until the flour disappears. A 5-minute rest also helps the batter thicken slightly so the pancakes rise better.
How do I stop pancakes from turning tough?
Do not beat the batter smooth. Lumps are a good sign here. Overmixing develops gluten, which makes pancakes chewy instead of soft.
Why are my pancakes burning before they cook through?
Your pan is too hot. Medium heat is ideal. If the butter browns instantly, take the pan off the heat for a minute, wipe it clean, and start again with lower heat.
How do I keep pancakes warm for a crowd?
The low oven trick makes a big difference. Keep pancakes in a single layer on a tray at 120°C (100°C fan) while you cook, then stack just before serving. Avoid covering tightly with foil, which can soften the edges.
Serving Suggestions
- Classic: butter and warm maple syrup
- Fruity: berries, sliced banana, and a spoonful of Greek yogurt
- Dessert-style: whipped cream and chocolate chips
- Brunch plate: pancakes with crispy bacon and scrambled eggs
Storage
Room temperature
Pancakes are best fresh, but you can keep them at room temperature for up to 6 hours if they are completely cooled and loosely covered. For food safety, do not leave them out longer than that.
Refrigerator
Cool completely, then store in an airtight container with baking parchment between layers. Keep refrigerated for up to 3 days. Reheat in a dry frying pan over low heat, in a toaster, or in the microwave in short bursts.
Freezing
Freeze pancakes in a single layer on a tray until firm, then transfer to a freezer bag with parchment between layers. Freeze for up to 2 months. Reheat from frozen in a toaster or warm oven until piping hot.
Nutrition
- Calories: 170 kcal
- Carbohydrates: 24 g
- Protein: 4 g
- Fat: 6 g
- Saturated fat: 3 g
- Sodium: 320 mg
Disclaimer: Nutrition values are estimates and will vary depending on the ingredients and portion size used.
FAQs
Can I make this pancake batter without buttermilk?
Yes. Mix 300ml milk with 1 tbsp lemon juice or white vinegar, then let it stand for 5 minutes before using. The pancakes will still be fluffy and tender.
Can I make the batter ahead of time?
You can mix the dry ingredients ahead, but I recommend mixing the full batter just before cooking for the best rise. If you need to prep ahead, make the batter and cook within 30–60 minutes, and avoid stirring again too much.
Why are my pancakes not fluffy?
Usually it is overmixing, batter that has sat too long, or raising agents that are not fresh. Mix gently, rest for 5 minutes, cook on medium heat, and replace baking powder and bicarbonate of soda if they are old.
Can I freeze American pancakes?
Yes, pancakes freeze very well. Cool completely, freeze in layers with parchment between, and store for up to 2 months. Reheat from frozen in a toaster or a low oven until hot all the way through.
What is the best pan for pancakes?
A good non-stick frying pan or a flat griddle works best. You want even heat and a surface that releases easily so you can flip without tearing the pancakes.
