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.
Alma says
Hi there! I was just wondering if these freeze well?
Jessica Holmes says
Hi, oh I’ve actually never tried to freeze them!
Alex says
Use this all the time for my kids at the weekend. Consistently good pancakes, quick to make and yummy. One question, can the mix be kept or frozen? If so, what’s your recommendation for how long in either the fridge or freezer? Thank you.
Jessica Holmes says
So glad you like them Alex! I haven’t actually done a lot of testing with storing the batter, but I would be a bit concerned that the rise would be affected if you refrigerated the batter overnight, for example. Could be worth experimenting though!
jihene says
super easy and super fast and above all super tasty
thank you
Jessica Holmes says
Love hearing that!
Jihene says
Can i use the same recipe for waffles?
Jessica Holmes says
Oh I’ve never tried!
Lisa says
Beautiful light fluffy pancakes!
Jessica Holmes says
So glad you liked them Lisa!
Beverley says
First time I have ever successfully made american pancakes. Previous attempts have been flat and sad. These were light, fluffy, not too sweet and so easy to make. Thank you for the recipe.
Jessica Holmes says
Yay! Love hearing that Beverley!
Susana says
Best pancakes ever, my kids absolutely love them & this is now our go to recipe for a breakfast treat. Thank you for sharing this recipe.
Jessica Holmes says
Yay! So happy to hear that Susana!
Mandy Marie says
I would love to try this recipe. Can I use Lactose Free milk, Jessica? Can I decrease the sugar and will it make a difference to how the pancakes turn out?
Jessica Holmes says
Hi Mandy, it’s hard to say without trying it myself I’m sorry. If you do try it, let me know how it goes.
Katlyn says
I use 2% lactaid in every pancake recipe. It. Doesn’t seem to make a difference.
Blossom says
Amazing and delicious!
Jessica Holmes says
Yay! So glad you enjoyed them!
Mj says
exactly as described
tks!
💕
Jessica Holmes says
Yay!
Sam says
My husband makes these every weekend, we love them and the kids love them! This is the best recipe we’ve found for pancakes and the batter lasts great overnight for use the next day. Thank you for giving our family a tasty little tradition xx
Jessica Holmes says
That is so lovely to hear Sam! I’m so glad your family loves them as much as mine. Thank you for the kind review.
Aga says
My whole family loved it! Thank you so much! We had best pancake day ever ! X
Jessica Holmes says
Aww so happy to hear that!
Danni says
Looking to give these a whirl… but I’ve not got plain flour. In the recipe I notice you have baking powder so you’re making it more like self raising… question is can I use self raising instead?
Jessica Holmes says
Hi Danni, I haven’t tested the recipe with self-raising flour myself but the result will likely be similar. Self-raising flour has somewhere between 1.5 – 2 teaspoons baking powder per 1 cup, so your ratio won’t be exactly the same as my recipe – but close.
Princess Phiona Ainomugisha says
I love this recipe.
Please tel me long it lasts
Jessica Holmes says
So glad you liked them! I think they are best made straight away.
Kari says
I can’t eat gluten, can I use gluten free flour ( Doves)?
If so what changes do i need to make to the recipe?
Many thanks
They look delicious!
Jessica Holmes says
Hi Kari, I haven’t tested this recipe with gluten free flour so I’m not sure – sorry.
tahlia says
yummy thank you☺️☺️
Jessica Holmes says
So glad you enjoyed them!