Easy to make, light and fluffy American Pancakes recipe. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert. For more pancake inspiration see: 5 Easy Recipes for Pancakes.
👩🏻🍳 Why make this recipe
If you are looking for pancakes that are thick, soft and spongy then this is your recipe. Unlike the British pancake, American style pancakes are small and stackable and have a thick spongy texture that is primed for soaking up lashing of syrup.
This is an easy recipe where wet and dry ingredients are simply whisked together in a bowl. For extra fluffiness the egg whites are separated and then whipped separately and folded into the mixture last. However, for speed and ease the eggs can be left whole if you prefer and simply mixed in with the other wet ingredients.
🥘 Ingredients
To make this American Pancakes recipe you will need:
Ingredient notes
Flour: Use plain or all purpose flour.
Baking powder: American pancakes use a rising agent to make them thick and fluffy
Eggs: This recipe suggests to separate the eggs. The yolks are added in with the other wet ingredients, whilst the whites are whipped up into soft peaks and folded in separately at the end. This helps to create extra fluffy pancakes.
However, if you are happy to forgo extra fluffiness in favour of ease and time, you can just add whole eggs along with the other wet ingredients. The pancakes will still be fluffy due to the baking powder.
Butter: The butter is purely for use as a cooking agent but you can use oil if you prefer. I suggest melting the butter in the pan and then wiping with a kitchen towel to spread the butter and remove any excess.
Yogurt: The acid in the yogurt helps to activate the baking powder so lifting the pancakes. If preferred this can be substituted with buttermilk, which will have the same affect.
🔪 Step by step instructions
- In a large bowl mix together the flour, caster sugar and baking powder.
- In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
- Next add the yogurt and milk to the yolks.
- Whisk together well until smooth and fully combined.
- Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
- Whisk everything together into a thick batter.
- In a separate smaller bowl whisk the egg whites until soft white peaks form.
- Gently fold the egg whites into the pancake mixture.
- Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
- Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
- Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.
💭 Expert tips
- For extra flavour and texture mix fruit, spices, chocolate chips or spread into the pancake batter. For example try these blueberry pancakes.
- Don't over mix the batter. Mix enough to just combine, then carefully and gently fold in the egg whites.
- If your pancakes are sticking to the pan then you need to add more oil or butter and spread it evenly around the whole surface. I usually melt a bit of butter and then use kitchen towel to spread it around and remove any excess.
❓ Frequently asked questions
Fluffy American pancakes are made by adding a rising agent such as baking powder. An acidic liquid such as yogurt or buttermilk helps to activate baking powder so ensuring a good rise. Extra fluffy pancakes can be made by folding whipped egg whites into the pancake batter.
Unlike British pancakes American pancakes use a leavening agent (baking powder), which release gases and allow the pancakes to rise. Therefore, American pancakes are smaller and thicker than British pancakes.
The most simple topping for American style pancakes is butter and maple syrup. The butter can be left out if preferred but I do like the nutty and slightly salty flavour that the butter adds. Maple syrup could also be replaced with golden syrup or honey.
Other toppings you may want to use could include berries, banana, mango, nutella, cream, yogurt, chocolate chips, nuts and seeds.
The indication that its time to flip your pancake is when bubbles begin to appear on the surface of the batter. However, if your pan isn't hot enough the bubbles may not form and the pancake won't cook properly.
More often than not the first pancake is made before the pan is up to temperature and tends not to work out. This is why its often said that the first pancake should be thrown away. However, with patience theres no need for any waste 🙂
🥞 Other Pancake recipes
- American Blueberry Pancakes
- English Pancakes Recipe
- Healthy Pancakes Recipe (with Banana and Oats)
- Scotch Pancakes Recipe
📖 Alternatives to pancakes
If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!
📖 Recipe
American Pancakes
Ingredients
- 150 g plain flour
- 1 teaspoon baking powder
- 1 tablespoon caster sugar
- 2 large free range eggs yolks and whites separated
- 250 ml Greek yogurt
- 25 ml semi skimmed milk
- Butter for cooking
Instructions
- In a large bowl mix together the flour, caster sugar and baking powder.
- In a smaller bowl separate the two egg yolks and whisk together (place the whites to one side for later).
- Next add the yogurt and milk to the yolks.
- Whisk together well until smooth and fully combined.
- Make a well in the centre of the mixed dry ingredients and pour in the combined yolks, yogurt and milk.
- Whisk everything together into a thick batter.
- In a separate smaller bowl whisk the egg whites until soft white peaks form.
- Gently fold the egg whites into the pancake mixture.
- Heat a frying pan and melt a knob of butter. Wipe the butter around the pan with a kitchen towel, so removing any excess. With the pan on a medium heat scoop 1 ladle full of pancake mix into the centre of the pan and cook for a minute or so.
- Flip the pancake when bubbles start forming on the top of the batter and cook for a further minute on the second side.
- Repeat steps 9 and 10 until all the batter is used. Keep cooked pancakes warm by wrapping in foil.
Nutrition
Notes
This post was first published in February 2017. Updated in January 2021 with an improved recipe, new images, step-by-step photos and recipe tips.
Joan H
You did a very nice job explaining American pancakes and this is a good basic recipe.
l’d like to offer a few tips if I might: yes an acid will increase the chemical reaction of your leavening agent ( baking powder or soda) traditionally buttermilk is used. If you don’t have any, a tablespoon of white vinegar in a cup of milk is a quick replacement.
While I do like to butter in the batter and of course spread on the fresh hot pancakes, I do not use it in my pan. The milk solids in the butter start to brown or burn and your pancakes will stick. Plain oil will help you get better results. Also, make sure your pan is properly heated before starting to cook the pancakes. I usually make my batter then let it rest while my pan heats. This allows the flour to absorb all the moisture. That way I can see if I need to add a splash of milk to thin the batter slightly.
When adding any desired extras like blueberries or chocolate chips, just sprinkle them directly onto your batter as soon as you’ve poured it into the pan. Things that are super juicy though should be put in the batter or I’ll make a compote to serve over the finished pancakes.
Stewed apples are a nice treat.
Hope these ideas help. Pancakes are super easy and delicious.
Debbie Jones
Thanks so much for all the helpful tips Joan. I'm sure others will find this extremely useful:-) Debbie x
hijackedbytwins
Oh wow! These look amazing! Even though I am all pancakes out I could definitely make an exception for these! Thank you for sharing with #CookBlogShare x
Debbie
I know what you mean - I think this has to become an year round thing for me now 🙂
Jenny Paulin
your photography is amazing - it just makes your food look so glorious and like I could reach in and taste it through my screen! I adore American pancakes , so I would happily eat yours .
thank you for linking up to #BakeoftheWeek x
Debbie
Aww Jenny thank you so much - your comment really means the world to me. I'm really trying so hard with my photography at the moment and its nice to get such amazing feedback 🙂 Thanks for stopping by and for hosting #bakeoftheweek xx
Corina
Oh Debbie these all look amazing! I know my husband would definitely go for those caramelized banana ones and I would choose the passion fruit ones! Thank you so much for linking up with #CookOnceEatTwice
Debbie
My pleasure Corina, thanks for stopping by and for such a lovely comment 🙂
Jacqui Bellefontaine
oh wow. Not just one fab recipe but three. I love American pancakes so I'm pinning too good not to share.
Debbie
Thanks so much for your lovely comment Jacqui 🙂
Tasty Eats Ronit Penso
All options are great. Hard to choose! 🙂