Thick & Fluffy American Pancakes

Ingredients

• 135 gplain flour
• 1 tspbaking powder
• 1/2 tspsalt
• 2 tbspcaster sugar
• 130 mlmilk
• 1 largeegg
• 30 gbutter, melted and cooled slightly
• as neededspray oil

Instructions

1. 1

   Melt the butter

   Melt the butter in short bursts in the microwave, then set it aside to cool slightly.

2. 2

   Mix the dry ingredients

   Sift the flour, baking powder, salt and caster sugar into a large jug.

3. 3

   Whisk the wet ingredients

   In a separate jug, whisk the milk and egg together. Add the melted butter and whisk again.

4. 4

   Make the batter

   Pour the wet mixture into the dry ingredients and whisk until smooth. If you see lumps, keep whisking until they disappear.

5. 5

   Rest the batter

   Leave the batter to stand for approximately 15 minutes.

6. 6

   Heat the pan

   Set a non-stick frying pan over a medium heat and spray it with oil. Once hot, add a ladle of batter; if the pan is large enough, you can cook two pancakes at once.

7. 7

   Flip the pancakes

   When small bubbles begin to form on the top, flip each pancake. Cook for roughly a couple of minutes on each side in total, until golden brown.

8. 8

   Cook the remaining batter

   Continue until all the batter is used, spraying the pan with more oil before adding each batch. Keep the cooked pancakes warm in a low oven or under some kitchen paper.

What are American pancakes?

American pancakes are typically thicker and smaller than the thin pancakes often served in Britain. They are a familiar part of US-style breakfast and brunch, often stacked and served with sweet or savoury toppings.

This version uses baking powder for lift and a short rest before cooking. The batter is whisked smooth, then cooked in a lightly oiled non-stick pan until the tops bubble and the outsides turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 12g protein, 68g carbs, 16g fat.

The flour and caster sugar provide most of the carbohydrates, while the butter and egg contribute much of the fat; the egg, milk and flour also supply some protein. The supplied nutrition per serving is 476 kcal, with 12 g protein, 68 g carbohydrates and 16 g fat. Balance the plate with fruit and a protein-rich side such as yoghurt or eggs.

The ingredients that matter

Baking powder: it helps the batter rise as the pancakes cook, giving them their thicker, airy texture.

Cooled butter: letting the melted butter cool slightly before mixing it with the egg and milk helps keep the wet mixture easy to combine.

Plain flour: sift it with the other dry ingredients to distribute the baking powder and salt throughout the batter.

Mixing and resting the batter

Combine the wet and dry mixtures with a whisk until the batter is smooth, working through any lumps as the method directs. Avoid leaving pockets of dry flour at the bottom of the jug.

Rest the batter for approximately 15 minutes before cooking. This pause is part of the recipe, so allow for it when planning your brunch.

When to flip

Bubble cue: wait until small bubbles begin to appear on the top of a pancake before turning it. This gives the first side time to set and colour.

Colour cue: cook each side for roughly a couple of minutes in total, until golden brown. Pan heat can affect the pace, so use the bubbles and colour as your guide.

Cooking in batches

Pan space: add one ladle of batter at a time, or cook two pancakes together if your pan has room. Leave enough space to turn them without crowding the pan.

Fresh oil: spray the pan again before adding more batter, as the recipe directs. Keep finished pancakes warm in a low oven or under some kitchen paper while you cook the rest.

Toppings and serving

Maple syrup and crispy bacon make a classic sweet-and-savoury brunch pairing, as suggested for this recipe. You can also serve the pancakes with fruit or yoghurt if you prefer a different topping.

For a more complete plate, pair the pancakes with fruit and a source of protein. Add toppings at the table so each person can choose how to serve their stack.

Recipe notes & tips

• Let the melted butter cool slightly before adding it to the milk and egg.
• Sift the dry ingredients into a large jug to make them easier to combine with the wet mixture.
• Give the batter its approximately 15-minute rest before cooking.
• Use the first small bubbles on top as your cue to flip.
• Spray the pan with oil again before adding each new batch.

Variations

• Add blueberries: scatter a few over each pancake after pouring the batter into the pan.
• Serve with banana: slice it over the stack for a fruity topping.
• Try yoghurt: serve a spoonful alongside the pancakes instead of, or as well as, syrup.
• Make it savoury: pair the pancakes with crispy bacon, as suggested in the recipe.

Common mistakes to avoid

• Adding hot butter: let it cool slightly before whisking it into the milk and egg.
• Leaving lumps: keep whisking the batter until they disappear.
• Skipping the rest: leave the batter to stand for approximately 15 minutes before cooking.
• Flipping too soon: wait until small bubbles begin to form on the top.
• Forgetting more oil: spray the pan before adding each fresh batch of batter.

How to store

Keep leftover pancakes in an airtight container in the fridge and eat within 2 days. Reheat gently in a frying pan or microwave until warmed through; they can also be frozen with baking paper between them.

Frequently asked questions