stack of pancakes with syrup

American pancakes

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(147 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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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.
karen morris's picture
karen morris
8th Mar, 2020
Easy recipe, super pancakes!
5th Mar, 2020
Made these pancakes and followed the recipe exactly as it said... somehow ended up with eggy omelette pancake things!! Disappointed to say the least, kids crying... day ruined :(( Too many eggs in my opinion, always trusted the BBC for my pancake recipes now I’m not so sure.
4th Mar, 2020
I added (contrary to other comments) some milk since it was far too thick. Also, they fry better without butter or oil but you'll need a good nonstick pan. Great recipe though.
29th Feb, 2020
Awesome pancakes and so easy to make. My boys asked for more, next time I need to double the recipe!
25th Feb, 2020
I have to say these are the best pancakes I've ever made. I didn't have any self raising flour so used plain flour with 3 sachets of baking powder but without the extra and my god they fluffed up perfectly. Slightly crisp on the edge. Absolutely perfect. Highly recommended
Emma Stafford's picture
Emma Stafford
25th Feb, 2020
Cooking pancakes using the recipe right now as it's pancake Day and the recipe is great. Like one of the other commenters said about the amount of milk. I doubled the recipe so instead of 400ml I used 300ml. I would probably use slightly less next time to. Great recipe, will be the one I use everytime now
14th Dec, 2019
Amazing, highly recommend this recipe. Worked out perfect unlike other recipes I have tried.
15th Sep, 2019
Perfect, but I find they look more like the ones in the picture if you reduce the milk to 150ml. Much better for a slightly thicker pancake!


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!
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
I find it’s best to put the mix in the fridgefor at least 20 minutes. This thickens it up and stops it spreading as far when it hits the pan and you get lovely spongy thick pancakes.


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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