Fluffy American pancakes
- Miriam Nice
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Serves 4
Easy
Prep: 25 mins
Cook: 30 mins
A star rating of 4.6 out of 5.631 ratingsRate
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Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top these thick pancakes with fruit, jam or syrup, or rashers of crispy bacon
Vegetarian
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Miriam's tips for the perfect American pancakes:
- If you’d like to serve all your pancakes at once, I recommend heating your oven to its lowest setting and popping a couple of baking trays inside. As you cook each batch, transfer the pancakes to the trays to keep them warm until you’re ready to serve.
- For extra flavour, try adding a handful of chocolate chips or blueberries to the batter just before cooking. You can also experiment with toppings: maple syrup is a classic, but crispy bacon, sliced banana, peanut butter and jam, or even a quick fruit compote all work beautifully.
- If you’re making pancakes for a crowd, you can prepare the batter in advance and keep it covered in the fridge for up to a day. Give it a quick whisk before cooking, as it may thicken slightly while resting.
- I try not to overmix the batter - a few small lumps are absolutely fine. Mixing too much can make the pancakes a little tough, whereas a lightly mixed batter gives a lovely soft, fluffy texture.
Ingredients
Nutrition
Units:
MetricUS
-
200g self-raising flour
-
1 ½ tsp baking powder
-
1 tbsp golden caster sugar
-
3 large eggs
-
25g melted butter
plus extra for cooking
-
200ml milk
-
vegetable oil
for cooking
To serve
-
maple syrup
-
toppings of your choice, such as cooked bacon
chocolate chips, blueberries or peanut butter and jam
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Nutrition: per serving
- kcal356
- fat13g
- saturates6g
- carbs46g
- sugars8g
- fibre2g
- protein13g
- salt1.3g
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Method
-
step 1
Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
-
step 2
Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
-
step 3
Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
-
step 4
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking.
-
step 5
Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
-
step 6
Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.
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Miriam Nice
Miriam is a food writer, recipe developer and author of Cooking Without a Kitchen and co-author of The Art of Drinking Sober. During seven years at BBC Good Food, she presented the brand's podcast, wrote a regular drinks column and developed over 400 recipes. Alongside writing for publications including Great British Chefs, Miriam also runs her own food blog and has extensive experience in catering. Discover more of Miriam's recipes
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A star rating of 4.6 out of 5.631 ratings
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