stack of pancakes with syrup

American pancakes

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(194 ratings)

Prep: 25 mins Cook: 30 mins


Serves 4

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal356
  • fat13g
  • saturates6g
  • carbs46g
  • sugars8g
  • fibre2g
  • protein13g
  • salt1.25g
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  • 200g self-raising flour
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp golden caster sugar
  • 3 large eggs
  • 25g melted butter, plus extra for cooking



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • vegetable oil, for cooking

To serve

  • maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • toppings of your choice, such as cooked bacon, chocolate chips, blueberries or peanut butter and jam



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…


  1. Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

  2. 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. Cook the pancakes on their first 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.

  3. Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

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Comments, questions and tips

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2nd Jul, 2020
Great recipe - I followed it to a tee and they came out perfectly. They were extremely fluffy and delicious. I placed the remainder in the freezer wrapped in greaseproof paper then foil. I defrost them in the microwave for 2 minutes on defrost and the pancakes come out just as when I made them fresh.
FlexitarianFan's picture
28th Jun, 2020
I made these with egg replacement powder instead of eggs (due to an allergy) and it worked really well. Like some other reviewers, I added a bit more milk as well as it was too thick. This recipe is fantastic. I'm an American living in the UK and this is the most American-like pancake recipe I've found this side of the pond.
lottie domino's picture
lottie domino
18th Jun, 2020
I made these with gluten free flour for my mum and they were delicious! They were absolutely amazing! If you are looking to half the recipe I recommend adding only one egg though.
Victoria Smith's picture
Victoria Smith
11th May, 2020
An excellent recipe, that's very easy to follow, and one we do regularly! To make them fluffier, I drop the milk down a touch to about 150-175ml (subject to taste) and I will only rub the frying pan with a little melted butter at the beginning. I don't add any more after that. They come out better without adding anything extra to the pan -- but ensure you have a good non-stick pan first!
Penny Hardie's picture
Penny Hardie
9th May, 2020
Delicious and super easy. I have never made American pancakes before but I think they will become a regular now. Really light and fluffy.
18th Apr, 2020
Super easy and came out great! Will definitely be making them again.
12th Apr, 2020
I've tried a multitude of recipes to get fluffy American style pancakes and I've finally found one! These turn out perfect!
Dana Krumina's picture
Dana Krumina
10th Apr, 2020
Have done them several times! This recipe is loved at our house! we serve it also with a strawberry jam and sour cream.
12th Mar, 2020
I love this recipe, I make it for the family every week and it's their favourite breakfast. Does anyone know if the batter is freezable?
9th Mar, 2020
Great recipe! I followed it to a T and the result was fantastic. I cooked them with a drop of vegetable oil smeared on a non-stick pan and they came off beautifully and super fluffy. It will surely become a staple of weekend breakfasts.


21st Mar, 2020
Can you make up the batter the night before and leave in the fridge overnight?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Hi, I'm afraid not as the batter contains raising agents which are activated as soon as they are mixed and loose their potency with time. Normal pancake (crepe) batter can though.
Debra Driver
19th Mar, 2019
Can these be frozen ?
goodfoodteam's picture
20th Mar, 2019
Thanks for your question. We think they're best fresh but it is possible to freeze them. Freeze them between sheets of baking parchment in a container so they don't all stick together.
Beth Jones
15th Mar, 2019
How do I make for one person? Thanks
goodfoodteam's picture
16th Mar, 2019
Thanks for your question. You can roughly divide it by 4, making it 50g self-raising flour, 1 medium egg, 3/4 tsp sugar, 3/4 tsp baking powder, 1 tsp melted butter and 50ml milk. Hope that helps!
Aleena Anwar's picture
Aleena Anwar
5th May, 2020
Thank you.
15th Aug, 2018
Can these pancakes be frozen?
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We think these are much better served fresh.
21st Jul, 2018
How do you keep this so thick and round? Mine just end up wonky and thin


Ceirun Williams's picture
Ceirun Williams
31st Aug, 2018
Refrerate the mix for at least 20 minutes before cooking. This will make your pancakes rise more as it spreads out slower if you prefer them a little thicker.
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