Learn how to make soft and fluffy American Pancakes from scratch. These cake-like pancakes are perfect drizzled with maple syrup and served with fresh berries.
Hands up if you love pancakes?! 💕
Well now you can learn how to make AMAZING American-style pancakes from scratch. They’re light and fluffy, while still being thick and hearty. Drenched in maple syrup and served with a handful of fresh raspberries, they’re most definitely my favourite morning treat.
Super simple pancakes with no wild ingredients – in fact you probably have everything you need on hand to make a batch right now. Just sayin.
The Griddle Cafe in Los Angeles makes the BEST pancakes. They’re thick but fluffy – and about the size of your head. Ever since I tried them, maybe 6 or 7 years ago now, I have wanted to master making perfect pancakes at home.
While I grew up making pancakes from a packet, pancakes from scratch are a world apart. There’s nothing extraordinary about them, but the perfect ratio of ingredients, gives you a chunky pancake that is almost like a piece of cake. I LOVE them.
Growing up in my house, my dad always liked his pancakes thin. Like really thin. Maybe even verging on a crepe. But not me. Oh no, as a child, I liked my pancakes thick and fat. Like a restaurant would serve them. And I have not changed a bit.
And now you can make our very own stack of fat and fluffy pancakes anytime you want. And there is no better way to eat a pile of American-style pancakes, then with authentic maple syrup. Are you hungry yet? Because I am!
I’m super proud of this recipe because making pancakes has not always been my forte. In fact, my first attempts went horribly wrong and tasted like scrambled eggs – ick! It took a while for me to try again. But don’t worry, those days are well behind me. This is my tried and true recipe that I’ve been using for years.
I even adapted this recipe to make a Mini Pancake version.
And when they’re made fresh and served up to you straight from the griddle – the world becomes a far better place. Excuse me, but a bowl of cereal is just not cutting it anymore. Fluffy American Pancakes here we come!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Fluffy American Pancakes
Fluffy American Pancakes that are soft and sweet, while still being thick and hearty, drenched in maple syrup with a handful of fresh raspberries.
Ingredients
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 2 teaspoons baking powder
- 55 grams (1/4 cup) butter, plus extra for cooking
- 2 teaspoons vanilla extract
- 2 large eggs
- 240 ml (1 cup) full fat or whole milk
- Zest of one lemon, optional
- Fresh raspberries and maple syrup, to serve
Instructions
- In a large mixing bowl, sift the flour, sugar and baking powder. Give it a little whisk.
- Next, add your butter to a separate mixing bowl and microwave for 20 seconds or so until just melted. Add your vanilla, eggs and milk to your butter mixture and stir to combine. Add fresh lemon zest if using.
- Add the wet mixture to the dry mixture and gently fold through. The mixture should be nice and thick.
- Heat a small frying pan on a medium-low heat, add a little butter to the pan and pour over 3 heaped tablespoons or so of pancake batter. Heat for 1-2 minutes or until golden brown and then flip.
- Heat on the opposite side for about 1 minute or until also golden. Remove from heat and set aside. Repeat with remaining pancake batter and butter.
- Serve pancakes immediately with maple syrup and fresh raspberries.
Notes
Butter: If you use unsalted butter, add 1/4 teaspoon salt to the batter.
John says
Hi is it possible to make a batch of the batter up and leave it in the fridge overnight for the next morning? It’s for my wife’s birthday breakfast so want as little mess as possible, and I’m a messy chef lol
Jessica Holmes says
Hi John, excited you are going to make these! I actually wouldn’t really recommend as the leavening agent (baking powder) might spoil and it could effect the end result. I haven’t tried myself so I can’t say for certain!
John says
Thanks for your reply making a fresh batch as we speak
Murray says
Great great pancakes, the people that have criticised the recipe are clearly doing something wrong! I made a stack of 8 with syrup on each layer!
Jessica Holmes says
Amazing! Thanks for the kind feedback Murray!
Laura says
I just made these and they tasted absolutely amazing. I halved all the ingredients as I was only cooking for myself and I managed to cook 4 entire pancakes. Thank you for the recipe/method – will definitely be making these again!!
Jessica Holmes says
So glad you enjoyed them Laura!!
Rachel says
my pancakes did not turn out good, too much sugar, they were far too sweet. and they turned out to be crepes not fluffy pancakes.
Jessica Holmes says
Sorry to hear you didn’t enjoy them Rachel.
Tee says
That’s was the same with me, it wasnt like a usual fluffy American pancakes like I’ve done in the past
Jessica Holmes says
Sorry to hear that Tee. Thanks for trying one of my recipes.
Emma Burrage says
I halved the recipe and got 4 good sized pancakes out of the mix, served with fresh fruit (raspberries, blueberries and Strawberries) and drizzled with honey YUMMY xx
Jessica Holmes says
Aww so glad you enjoyed them Emma! Love the sound of those toppings too!
Cori says
6 to 7 large pancakes is optimistic. Only got 4 out of the recipe had to do a second batch.
Jessica Holmes says
Hi Cori, ooh your pancakes must have been a bit bigger than mine! Hope you enjoyed them.
Jade says
Oh man! These are the easiest, quickest, most-tasty pancakes you’ll ever find!!!
So light and fluffy you can almost eat the whole batch at once!
Jessica Holmes says
Aw thanks for such lovely feedback Jade! I’m so excited that you love them as much as I do!
Claire Wiles says
Amazing recipe, thank you so much 😊
Jessica Holmes says
So glad you enjoyed them Claire!
Leanne says
Great recipe, I topped with melted chocolate for a sweet treat and it was amazing!
Jessica Holmes says
Oh that sounds amazing!
Sarah Sanderson says
Never liked pancakes before, until I made these!! The kids loved them too. Served with nutella,marshmallow fluff, whipped cream and toffee sauce. These will go down very well for pancake day tomorrow (I’m in the UK)
Thanks for the amazing recipe x
Jessica Holmes says
Ooh wow! Those toppings sound amazing! So glad you like them ☺️
Deepti Cherukupalli says
Best pancake recipe ever ! Perfect every time!! My daughter loves it. Thank you for the recipe !!
Jessica Holmes says
Oh I love hearing that! So glad you like them!!
Erin Roberts says
Oh also do you think it’ll be ok to replace the milk with buttermilk? I have some that needs using.
Jessica Holmes says
Yes I think that would be fine!
Erin Roberts says
Great, thank you, for both answers!
Erin Roberts says
Will the batter keep in the fridge for a couple of days? Or is it best to cook them all and reheat to eat later?
Jessica Holmes says
Hi Erin, I recommend cooking them all straight away and then reheating them later if you have any leftovers. Enjoy!
Sofia says
Made these for “Pancake Day” here in the UK. Replaced the toppings with my own. So tasty and fluffy and easy to make! Everyone absolutely loved them! Managed to keep two for the next morning. Tasted delicious even the next day! Thanks for the recipe!
Jessica Holmes says
Aww I’m so glad to hear that Sofia! Thank you so much for the lovely feedback! ☺️
Josh says
These are my favourite pancakes!
Jessica Holmes says
Amazing! Thanks Josh!
Messias says
Is true i love
Irene says
American here, just made this recipe here in London with for my British boyfriend and Latvian housemate. They were the perfect American pancakes to share, thanks for the great recipe!
Jessica Holmes says
Hi Irene! So pleased to hear you enjoyed this pancake recipe – high praise especially from an American! 🙂 Thank you for your lovely feedback.