Fluffy Pancakes

Ingredients

• 125 g (1 cup)plain flour
• 25 g (2 tablespoons)sugar
• 12 g (1 tablespoon)baking powder
• 1 pinchsalt
• 240 ml (1 cup)buttermilk
• 1 largeegg
• 28 g (2 tablespoons)melted butter
• 240 ml (1 cup)maple syrup
• 150 g (1 cup)fresh fruit, such as strawberries, bananas or blueberries
• 240 ml (1 cup)whipped cream
• 150 g (1 cup)crispy bacon or sausage

Instructions

1. 1

   Mix the dry ingredients

   In a bowl, stir together the flour, sugar, baking powder and salt.

2. 2

   Whisk the wet ingredients

   In a separate bowl, whisk the buttermilk, egg and melted butter.

3. 3

   Combine the batter

   Add the wet mixture to the dry ingredients and mix only until combined; avoid overmixing.

4. 4

   Heat the pan

   Set a non-stick frying pan or griddle over a medium heat.

5. 5

   Cook the pancakes

   Pour batter into the pan for each pancake. Cook until bubbles appear on the surface.

6. 6

   Flip and finish

   Turn each pancake over and cook the other side until golden brown.

7. 7

   Serve with toppings

   Serve the pancakes warm with maple syrup and your choice of toppings.

What are American pancakes?

American pancakes are typically thicker and fluffier than thin crêpes, and are cooked individually on a hot pan or griddle. They are a familiar breakfast dish in the United States, often stacked and served with syrup.

This version uses buttermilk and baking powder for a tender, risen texture. The simple batter works with either fruit and cream or a savoury side such as bacon or sausage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 6g protein, 30g carbs, 7g fat.

Most of the batter's carbohydrates come from the flour and sugar, while butter and egg contribute much of its fat and the egg and buttermilk provide some protein. Syrup, cream, fruit and meat toppings change the overall balance; try serving fruit alongside the pancakes and choosing the toppings you want in a measured amount.

Choose the right ingredients

Fresh baking powder: this is the main raising agent, so check that it is in good condition for the best lift. Plain flour gives the pancakes their structure.

Buttermilk: its tang balances the sugar and makes a soft batter. The recipe suggests almond milk as a dairy-free substitute, though the flavour and texture may differ.

Butter and egg: melted butter adds richness, while the egg helps bind the mixture. For a dairy-free version, the recipe suggests coconut oil in place of butter; a flaxseed mixture can replace the egg for a vegan option.

Mix without overworking

Combine the wet and dry mixtures only until no longer separate. A few small lumps are preferable to beating the batter smooth, which can make the pancakes less tender.

Look for bubbles

Cook the first side until bubbles form on the surface; this is the recipe's cue to turn the pancake. Keep the heat at medium so the outside has time to brown without rushing.

After flipping, cook until the second side is golden brown. The method gives no fixed cooking time, so use colour and surface bubbles rather than the clock.

Serve sweet or savoury

Maple syrup is the listed topping, with fresh fruit and whipped cream as sweet options. Add the toppings at the table so everyone can choose their own combination.

For a savoury plate, serve with crispy bacon or sausage. These are alternatives to the sweet toppings rather than ingredients mixed into the pancake batter.

Keep the batch moving

Have the toppings ready before you start cooking, since the pancakes are best served warm. If your pan is small, cook in batches and serve each batch as it is ready.

Recipe notes & tips

• Use fresh baking powder for the best rise.
• Measure the flour without packing it tightly into the cup.
• Stir the batter only until the wet and dry mixtures come together.
• Keep the pan at medium heat while cooking.
• Wait for bubbles to appear before flipping each pancake.
• Prepare fruit, syrup and any savoury sides before cooking.

Variations

• Add blueberries: fold fresh blueberries gently into the batter just before cooking.
• Use almond milk: replace the buttermilk for a dairy-free variation, keeping in mind that the result may differ.
• Try coconut oil: use it instead of melted butter for a dairy-free batter.
• Make it vegan: replace the egg with a flaxseed mixture and use dairy-free alternatives for the other ingredients.
• Serve savoury: pair the pancakes with crispy bacon or sausage instead of sweet toppings.

Common mistakes to avoid

• Overmixing the batter: stop as soon as the ingredients are combined to help keep the pancakes tender.
• Flipping too soon: wait until bubbles form on the surface before turning each pancake.
• Using high heat: keep the pan at medium so the pancakes can brown without cooking too quickly.
• Using old baking powder: check that it is fresh to support a fluffy texture.
• Adding toppings too early: serve them with the cooked pancakes so the fruit, cream and syrup stay distinct.

How to store

Store leftover pancakes in an airtight container in the fridge for up to 2 days, keeping toppings separate. Reheat in a frying pan over a low heat or in a microwave until warmed through.

Frequently asked questions