Pancakes
Fluffy American breakfast pancakes from a simple flour-milk-egg batter, stacked with butter and maple syrup. Mix gently, rest the batter, and anyone can nail them — a weekend-morning classic.
Ingredients
- Dry
- All-purpose flour · about 190g1.5 cups
- Sugar2 tbsp
- Baking powder2 tsp
- Salt0.25 tsp
- Wet
- Milk · buttermilk is fluffier1.25 cups
- Egg1
- Melted butter · or oil3 tbsp
- Vanilla extract · optional1 tsp
- To serve
- Butter & maple syrup · to taste
- Fresh fruit · berries, banana, etc.
Steps
Whisk the dry ingredients (flour, sugar, baking powder, salt) together in a bowl.
In another bowl, mix the milk, egg, melted butter, and vanilla.
- ⏲ 1 min
Pour the wet into the dry and stir lightly. A few lumps are fine — overmixing makes them tough.
- ⏲ 8 min
Let the batter rest 5-10 minutes; the gluten relaxes and it gets fluffier.
- ⏲ 1 min
Heat a pan over medium-low, butter it lightly, and ladle on the batter.
- ⏲ 3 min
When bubbles rise to the surface and the edges look dry, flip and cook 1-2 minutes more until golden.
Stack on a plate, top with butter, and serve warm with maple syrup and fruit.
Tips & Variations
Variations
- Blueberry pancakes: Dot blueberries onto the batter after pouring.
- Buttermilk pancakes: Buttermilk for the milk makes them fluffier and moister.
- Souffle pancakes: Fold in meringue for tall, airy Japanese-style pancakes.
- Choc-chip/banana: Add to the batter for a sweet twist.
- Vegan: Plant milk for the dairy, mashed banana or applesauce for the egg.
Tips
- Mix gently and don't overdo it — a few lumps mean fluffy pancakes; overmixing makes them rubbery.
- A 5-10 minute rest is the secret to fluffiness — let the baking powder work.
- Keep the pan at medium-low — too hot burns the outside before the inside cooks.
- Flip when the bubbles rise — that's the timing.
- No buttermilk? Make it with 1 cup milk + 1 tbsp vinegar.
Sign in to edit.
contributors: 0 ·Edit history