Fluffy American Pancakes
Let’s Talk Pancakes: My Weekend Ritual Gone Slightly Awry
You know how weekends have that hazy, anything-goes feeling? Well, for me, Saturday isn’t really Saturday until I’ve made a batch of these fluffy American pancakes. I started making these after moving out on my own – mostly because I missed my mum’s epic stack (hers involved mysteriously perfect circles; I still can’t pull that off). There was one disastrous attempt involving salt instead of sugar, but hey, we live and (hopefully) learn. Anyway, these pancakes are reliably fluffy, cover a wide range of mistakes, and always disappear faster than I can flip them. Fair warning: the batter spoon gets licked. Always.
Why You’ll Love These (Or At Least, Why I Keep Making ‘Em)
I make these when my energy’s low but my pancake craving is sky-high—which, let’s be honest, is more often than I’d admit. My kids go bananas for them (sometimes literally—they like slicing bananas on top). Honestly, they’re my go-to when the pantry’s looking bleak; that said, I’ve even swapped out the milk for oat milk once, and while it wasn’t earth-shattering, it totally worked. Also, and this is mildly embarrassing, I used to burn the first two every single time… until I realized, oh duh, just take it easy on the heat. Pancake therapy, right?
Stuff You’ll Need: Ingredients (And My Swaps)
- 200g plain flour (good old all-purpose; I’ve used self-raising when I forgot and it’s not disastrous)
- 2 tbsp sugar (sometimes do 3 if I’m feeling sweet-toothed or want my doctor to look worried next check-up)
- 2 tsp baking powder (NOT baking soda—I always triple check, for reasons…)
- Pinch of salt (don’t go rogue and grab the coarse sea salt—voice of experience here)
- 2 large eggs
- 250ml milk (honestly, any works—I’ve swapped in almond or oat when the fridge runs dry, it’s fine)
- 50g melted butter (if I’m out, I use oil; my gran swore by Lurpak but store-brand’s totally okay)
- 1 tsp vanilla extract (optional, but I’m a fan)
(If you’re feeling wild, blueberries, choc chips, or whatever’s lurking in your fruit bowl work too. Just saying.)
Here’s How I Usually Make ‘Em (Don’t Sweat the Small Stuff)
- Grab a biggish mixing bowl. Toss in flour, sugar, baking powder, and a pinch of salt; I always forget the salt at this point and add it later, never seems to matter much.
- In a ‘clean’ measuring jug (quotation marks because it’s usually just been rinsed), beat the eggs with the milk and vanilla. Add the melted butter—don’t let it get too hot or it’ll scramble the eggs. Ask me how I know.
- Pour the wet stuff into the dry. Whisk gently until there aren’t obvious flour pockets, but don’t over-mix (it’ll look a bit lumpy and weird—totally normal!). This is where I usually sneak a little taste.
- Pop a big non-stick pan on medium-low heat. Add a smidge of butter, spread it round. Scoop out batter—about a ladle per pancake or roughly a generous dollop. It doesn’t need to be perfect circles unless you’re auditioning for a food mag.
- Cook until bubbles form and the edges aren’t shiny—about 1–2 minutes? Flip (with confidence! Or a fish slice, if that’s what you’ve got) and cook another minute. First batch is always a test-run so don’t stress.
- Keep finished ones warm under a plate or foil (or just eat as you go; who am I to judge?)
What I’ve Learned & Notes (aka Pancake Wisdom Earned the Hard Way)
- If your first pancake is a bit blond or sad, don’t panic. The second and third ones are always better – I think the pan has ‘settled’ by then.
- Don’t make the batter hours ahead. I tried this thinking I was clever, but it went oddly gunky; fresh is best.
- Mix-ins like blueberries can sometimes make the centre a bit gooey – maybe cut big ones in half first? Or just embrace the chaos.
Variations I’ve Tried (Some Were… Less Successful)
- I once swapped buttermilk for the regular milk; made ’em even fluffier, though the tang isn’t for everyone.
- Choc chips are obviously great. I did try grated apple once… let’s just say it was less “apple pie” and more “random wet pancake.” Live and learn.
- Cinnamon or nutmeg—only a pinch, or you’ll end up with a Christmas pancake (maybe you want that?).
What You’ll Need In Terms of Kit (Don’t Stress If You’re Underequipped)
- Big mixing bowl
- Whisk (or, if you’ve lost the whisk—totally happened to me—just use a fork; works fine)
- Non-stick frying pan; honestly, any wide-ish flat pan will do. I once tried an ancient skillet from the back of the cupboard and it worked, though they stuck a bit.
- Measuring jug; if you only have a mug, guess the measurements—pancakes are friendly that way.
The Not-So-Exciting Storage Reality
Okay, so you can store leftover pancakes in the fridge, stacked with baking paper and covered, for maybe up to 2 days. But honestly, in my house it never lasts more than a day – someone always wanders past and nicks one. They do freeze alright, too, if you’re the planning type (I’m not). Reheat in the toaster or microwave; they’re a bit softer, but still delish.
How We Usually Serve These (Family Quirks Included)
I’m a classic maple syrup and butter person (the real stuff, if possible—here’s one I like). My partner gets all fancy with Greek yoghurt and berries—sometimes a handful of seeds if they’re feeling health-conscious. Went to a friend’s house once where they did peanut butter and honey; shockingly good. If it’s someone’s birthday, we do a ‘tower’ and throw on sprinkles—kids love that, adults sheepishly join in. Oh, and black coffee is essential, but that’s maybe just me. For more ideas, Serious Eats has a bunch.
Pro Tips—The Shortlist of Things I Messed Up So You (Hopefully) Won’t
- Don’t crank up the heat thinking you’ll cook them faster. I once tried to squeeze pancakes into ten minutes and got a stack that was burnt outside, raw inside—bleurgh.
- If the batter sits too long, it thickens up more than you’d expect; a splash of milk will fix it—but honestly, just mix and cook.
- Actually, I find it works better if you don’t flip more than once. I used to poke and prod them but then they get tough.
FAQ (Stuff People Actually Ask Me, Unfiltered)
Can I use self-raising flour instead of plain?
Yup, I have in a pinch – just skip the baking powder or you’ll get super high pancakes (maybe too high?).
Why do my pancakes turn out flat?
Probably over-mixing, or your baking powder’s older than you think. Give it a sniff – if it smells dusty, chuck it. Also, don’t skip the resting part (even a few minutes helps, but not hours).
Is a non-stick pan really necessary?
I’ll say yes, but I know plenty of folks who make it work in basic old pans. Just watch your heat and use enough fat/butter. Or try lining the pan with baking paper—I’m not kidding, it works in a pinch (saw it on Jamie Oliver’s site).
Can I make these vegan?
I haven’t, but my cousin swaps the eggs for mashed banana and uses oat milk; she says they’re good, just a bit denser.
Why do my pancakes stick?
Two reasons: pan isn’t hot enough at the start, or not enough butter/oil. Oh, or the pan’s not as non-stick as you want it to be—even good pans wear out, which always surprises me.
Right—hopefully that gives you enough to go at. If all else fails, just keep flipping. Worst case, you still have slightly messy deliciousness. And that’s honestly the point of homemade pancakes, isn’t it?
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large bowl, whisk together the flour, baking powder, sugar, and salt.
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2In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay.
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4Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet.
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5Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and cooked through.
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6Serve warm with your favorite toppings, such as maple syrup, butter, or fresh fruit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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