James Martin American Pancake

These James Martin American Pancakes are thick, fluffy, and beautifully golden, just as a proper American-style pancake should be. Soft in the middle with lightly crisp edges, they are perfect for soaking up syrup or topping with fresh fruit. This is an easy, reliable recipe that works well for beginners and seasoned home bakers alike. From start to finish, you can have a warm stack on the table in under 30 minutes.

Ingredients

For the pancake batter

• 135g plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon caster sugar
• 130ml milk
• 1 large egg
• 1 tablespoon melted butter

For cooking

• Vegetable oil or extra butter

How to Make James Martin American Pancake

• Prepare the batter: Sift the flour, baking powder, salt and sugar into a bowl. In a separate jug, whisk together the milk, egg and melted butter, then pour into the dry ingredients and whisk until just smooth.
• Heat the pan: Place a non-stick frying pan over a medium heat and add a little oil or butter. Allow it to heat until lightly sizzling but not smoking.
• Cook the pancakes: Spoon the batter into the pan to make small rounds. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden and fluffy.
• Keep warm and repeat: Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more oil or butter as needed.

Tips

Why are my pancakes flat?

Make sure your baking powder is fresh and avoid overmixing the batter, as this knocks out the air needed for a good rise.

How do I stop pancakes burning?

Cook over a medium heat rather than high. This allows the pancakes to cook through evenly without colouring too quickly.

Can I make the batter ahead?

The batter is best used straight away, but it can sit for up to 30 minutes if needed. Stir gently before cooking.

Serving Suggestions

• Maple syrup and a knob of butter
• Fresh berries and Greek yoghurt
• Streaky bacon and honey
• Banana slices and chocolate spread

Storage

Room temperature

Pancakes are best eaten fresh, but can be kept covered at room temperature for up to 4 hours.

Refrigerator

Store cooled pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave.

Freezing

Freeze pancakes in a single layer, then transfer to a freezer bag. They keep well for up to 2 months.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 28g
• Protein: 7g
• Fat: 9g
• Saturated fat: 4g
• Sodium: 320mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin American Pancake

Recipe by Milli RoseCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

pancakes

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Calories

220

kcal

25

minutes

Thick and fluffy American-style pancakes inspired by James Martin, perfect for breakfast or brunch and ready in minutes.

Ingredients

• 135g plain flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tbsp caster sugar

• 130ml milk

• 1 large egg

• 1 tbsp melted butter, plus extra for frying

• Vegetable oil, for cooking

Directions

• Whisk the flour, baking powder, salt and sugar together in a large bowl.
• In a jug, whisk the milk, egg and melted butter until combined.
• Pour the wet mixture into the dry ingredients and whisk until smooth and thick.
• Heat a little oil and butter in a non-stick frying pan over a medium heat.
• Spoon the batter into the pan to form pancakes and cook for 2–3 minutes until bubbles appear.
• Flip carefully and cook for a further 1–2 minutes until golden and cooked through.
• Repeat with the remaining batter, keeping cooked pancakes warm.

Notes

• Do not overmix the batter or the pancakes will be dense.
• Cook on a medium heat to ensure the centres cook through.
• Serve immediately for the best texture.