Looking for the best ever fluffy American pancake recipe? Look no further! This foolproof recipe will give you perfect pancakes every single time. There’s no better way to start the weekend!
A fair amount of people have been asking for my pancake recipe recently. So here it is! This is the recipe I have been making for years with my boys.
Now my almost grown up (weeps!) eldest son makes them for his friends and I’m pretty sure a few of them have ended up asking for the recipe, which makes me proud and happy.
Now I’m not usually in the habit of saying recipes are “the best”, but I’m making an exception for these pancakes.
I do believe they are the best pancake recipe ever. Well, let’s just say they are the best I’ve ever tried! Plus my children say they are the best, so I’m going with it!
They are like the kind of pancakes I imagine are served in American diners – really thick, fluffy and they smell amazing. I can eat far too many of them than I care to admit!
I love these pancakes with lots of fresh blueberries (this blueberry syrup recipe is amazing) and maple or golden syrup.
My kids love Nutella – funnily enough they are also crazy for these Nutella stuffed pancakes -or simply spread with butter and strawberry jam.
Trust me….these fluffy American pancakes are the BEST way to start your weekend!
Just a quick note…if you have taken complete leave of your senses and find yourself hosting a sleepover for 6+ children you may want to double the recipe. I am speaking from experience!
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Did you make these pancakes? Let me know what you thought of the recipe by leaving a comment and leaving a rating by clicking on the stars below.
- 250g (2 Cups) self raising flour
- 2 teaspoons baking powder
- 2 large eggs
- 75g (1/3 Cup) caster sugar
- 50g (Scant 1/3 Cup) melted butter or vegetable/sunflower oil
- 1/2 teaspoon vanilla extract, optional but good
- Approximately 250ml whole milk (you might need about 50ml extra)
- Place a non stick frying pan on a medium heat.
- Mix the flour and baking powder together in a large bowl. Crack the eggs into a separate bowl and pour in the sugar, oil and vanilla extract, if using. Beat well until the sugar has dissolved. Add this mixture to the dry ingredients along with 250ml milk. Whisk well until you have a smooth batter. The batter should be quite thick - you don't want it as thin as single cream, but it shouldn't be as thick as cake batter. You might need to add an extra 50ml milk to reach the right consistency. Alternatively, place all the ingredients in a blender and blitz to a batter.
- Your griddle or frying pan should now be nice and hot. If it's smoking, it's too hot so turn it down a little. A nice medium heat is perfect. Smear the pan with a little butter or flavourless oil and drop in spoonfuls of the mixture (I use an American 1/4 cup.) When bubbles appear on the surface, flip over and cook for two or three minutes. Keep the pancakes warm by wrapping them in a clean tea towel on a wire cooling rack.
you can use buttermilk in place of the milk, if you like.
Pancakes are best eaten on the day they are made. Any leftover pancakes can be frozen for up to three months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 325mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 5g