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 8 votes

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.

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.

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

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- If your pancakes are flat, your baking powder is no longer active (gone bad).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.