Fluffy American Pancakes
Tall, soft and evenly golden — these are the pancakes we make for an unhurried Sunday breakfast. There is really just one rule: stir the batter only a few times, and leave the lumps alone. A stack with maple syrup and fresh blueberries looks like it came from a diner, yet takes half an hour.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 10 min
- Total
- 50 min
- Servings
- 4
- Level
- Easy
- Per serving
- 400 kcal
Ingredients
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What to use instead
Swap the milk for 300 ml buttermilk or kefir: reduce the baking powder to 1 1/2 tsp and add 1/2 tsp baking soda for even fluffier pancakes.
Makes: 12 pancakes (11 cm / 4 in)
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar and salt so the baking powder is evenly spread.
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Step 2: Mix the wet ingredients
In another bowl, whisk the milk with the eggs, then whisk in the melted butter.
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Step 3: Combine the two
Pour the wet mixture into the dry and stir with a spatula 10–15 times, just until no dry patches remain. Leave the small lumps — overmixing makes flat, rubbery pancakes.
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Step 4: Rest the batter
Leave the batter for 10 minutes. Bubbles will appear on the surface and it will thicken and fall slowly from a spoon.
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Step 5: Heat the pan
Heat a non-stick frying pan over medium heat, brush it lightly with butter and wipe off the excess with kitchen paper.
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Step 6: Cook the first side
Pour about 60 ml (1/4 cup) batter per pancake without spreading it. Cook for 2–3 minutes, until bubbles on the surface pop and stay open and the edges look matt.
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Step 7: Flip and finish
Flip and cook for another 1–1 1/2 minutes, until golden and springy. Serve in a stack with maple syrup and blueberries.
Tips & variations
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Tip
Never press the pancakes with the spatula after flipping — you squeeze out the air and they turn dense.
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Tip
To serve everyone at once, keep finished pancakes on a baking tray in a 90 °C (200 °F) oven, covered with a tea towel.
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Swap
Swap the milk for 300 ml buttermilk or kefir: reduce the baking powder to 1 1/2 tsp and add 1/2 tsp baking soda for even fluffier pancakes.
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Storage
Cooled pancakes keep in the fridge for 2 days or in the freezer for up to 2 months. Reheat in a toaster or a dry pan.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 400 kcal | 1,600 kcal |
| Protein | 11 g | 44 g |
| Fat | 16 g | 64 g |
| Carbohydrates | 50 g | 200 g |
Approximate values calculated from standard ingredient data.
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