Fluffy American pancakes
This easy American pancake recipe makes really light and fluffy pancakes that are great for making a special weekend brunch from scratch. Try adding a large handful of fresh blueberries to the batter before cooking.
If you're after a traditional British flat pancake recipe for Pancake Day, try Delia's easy step-by-step recipe.
Each serving provides 256 kcal, 7g protein, 35g carbohydrates (of which 9g sugars), 9.5g fat (of which 5.5g saturates), 1.5g fibre and 1.2g salt.
Ingredients
- 135²µ/4¾´Ç³ú plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
To serve
Method
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm/½in thick. If the pancake is too dark, reduce the heat slightly for the next round.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter, if you like.
Recipe Tips
Can I use self-raising flour instead of plain for pancakes?
Yes, and it will make the pancakes even fluffier. However, be wary of adding too much rising agent (baking powder or bicarbonate of soda) as it has a bitter flavour that could spoil your pancakes.
What happens if you overmix pancake batter?
It’s important not to over-mix the batter – tiny lumps of flour are fine (even desirable). Overmixing can make your batter thin and runny, which affects how well the pancakes rise, and will make the texture chewy, rather than light and fluffy. You are aiming for a slightly lumpy batter than easily falls off a spoon (rather than running off).
What is the trick to fluffy pancakes?
First make sure your baking powder is in date. Once your baking powder is opened it should last for six months. If you are unsure, you can test it by dropping a spoonful into a small jug of hot water, if it’s still active it will bubble furiously.
Add a teaspoon of lemon juice to the milk 10 minutes before mixing into the batter. This will give a slightly curdled appearance to the milk, but won't affect the flavour apart from lending a slightly tangy taste. It will help to activate the raising agent and make the pancakes even fluffier. You could also use a blend of milk and yoghurt (or buttermilk or kefir) to achieve the same effect.
When cooking the pancakes, it can be tricky to know if you have the pan at the right temperature. To test it, drop a small blob of batter into the pan first, so you don’t waste a whole pancake. The best pan for the job is something that holds a consistent heat, a non-stick heavy-based frying pan is good, as is a flat cast-iron griddle or grill plate.
The pancakes are ready to turn when you see the air bubbles on the surface start to pop and the edges of the pancake have set. Don’t be too rough with them when flipping – the uncooked batter will splatter resulting in a messy shape.
How should leftover pancakes be stored?
If you have leftover pancakes, you can store them for a day or two in an airtight container. Reheat the pancakes for 30 seconds in a toaster or air fryer. They may get a little more crisp on the outside.
They also freeze well. Wrap them well in cling film or place in an air-tight freezer bag. To reheat, place the pancakes on a wire rack in a warm oven for a few minutes or reheat a couple at a time in the microwave using 20 second bursts until warm.
Can buckwheat flour replace plain flour?
Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
