Recipe

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Follow this recipe to make American pancakes and enjoy an epic weekend breakfast.

Nothing screams ‘American breakfast’ more than pancakes, and this recipe nails it. They’re soft, golden, and delicious. You’re going to love them.

stack of fluffy American pancakes topped with butter. Glass of orange juice in the background

The Difference Between American Pancakes and European Pancakes

Growing up in Spain, pancakes weren’t a thing, not like this. When I moved to the U.S. as a teenager, I became completely obsessed with those iconic American pancakes you’d see in the movies, and I’ve been sharing my recipes online since 2012.

Unlike European-style pancakes, which are typically thinner but not quite as thin as crepes, American pancakes are thick, soft, and airy. This recipe is less fluffy than my best pancake recipe, but still as delicious and stackable.

What Makes American Pancakes so Fluffy?

American pancakes get their fluffy texture from baking powder, which reacts with heat to help the pancakes rise. It’s different than baking soda (or sodium bicarbonate). Baking powder is a combination of baking soda, an acid (like cream of tartar), and a drying agent like cornstarch.

American Pancake Ingredients

This classic batter is made with all-purpose flour as the base, baking powder to give it a fluffy texture, a little sugar to sweeten the batter, and a pinch of salt to enhance the flavor. Any milk can be used as the liquid, an egg for structure and to bind the ingredients, a little melted butter (preferably to margarine) adds flavor and moisture, and vanilla extract if you have it.

large bowl of pancake batter with turquoise whisk

How to Make American Pancakes

Here are some tips for making a good batter and for cooking the perfect pancakes:

Make the pancake batter in a large bowl and mix the dry ingredients first. Then, add the liquid ingredients. Whisk the egg into the milk first, then combine the batter. Stop mixing when the flour is incorporated to avoid chewy pancakes.
Cook the pancakes in a non-stick pan (a must). Whether you use cooking spray, vegetable oil, or butter to cook them, that’s up to you. Always grease the pan once it’s hot and immediately pour about ¼ cup (60ml) of batter. Pancakes will take about 2 minutes per side.

How to Serve American Pancakes

In Europe, it’s typical to drizzle pancakes with honey, but in the U.S., pancakes are drizzled with maple syrup or pancake syrup. You can also go all out and make my blueberry or strawberry syrup.

American Pancakes (Classic Recipe)

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

Follow this recipe to make American pancakes and enjoy an epic weekend breakfast.

5 from 7 votes

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Watch how it’s made:

Ingredients

1 ½ cups (180g) all-purpose flour
1 ½ teaspoons baking powder
Pinch salt
1 tablespoon (12g) sugar
1 ½ cups (372ml) milk, any
1 egg
3 tablespoons (40g) butter, melted
2 teaspoons (10 ml) vanilla extract, optional

Instructions

Make the batter:

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg, butter, and vanilla extract (if using it to add flavor). Break up the egg first with a fork, and then begin to combine the flour, working from the outside of the bowl in, until just combined and mostly smooth.

Cook the pancakes:

Heat a large non-stick pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup (60ml) of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Plate a few pancakes on a plate, top with a little butter, fresh fruit, and pancake syrup.

Notes

Since pancake batter naturally has a mild, neutral flavor, I recommend using aluminum-free baking powder.

Add-ins/Mix-ins:

Add up to 1 cup of fruit, cut small, like diced strawberries or blueberries (whole), to the batter by gently folding them in with a spatula.
Chocolate chips: about ½ cup to the batter, folded gently.

Consistency Tips: The best visual is always the quick video above.

If your batter is too thick, you likely added too much flour into the cup (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently.
If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
- If your pancakes are flat, your baking powder is no longer active (gone bad). It usually only lasts about 9 months after opening. This ingredient cannot be omitted.