Why You'll Love It
- Fluffy texture that melts in your mouth
- Simple ingredients you likely have on hand
- Perfect for weekend breakfasts or special occasions
- Customizable with your favorite mix-ins and toppings
"My family now requests these every Sunday! They're light as clouds and absolutely delicious."
Essential Ingredient Guide
- All-purpose flour: Provides the structure for the pancakes. I like to use unbleached flour for a tender crumb, and I always make sure to measure it correctly – spoon it into the cup and level it off, you know? Too much flour makes them heavy.
- Baking powder: This is what gives our pancakes that wonderful lift. Make sure yours is fresh – if it's been in the cupboard for ages, it might not give you those tall, fluffy stacks we're after.
- Buttermilk: The slight tang and acidity react with the baking powder, creating bubbles that make the pancakes light. If you don't have buttermilk, you can make a quick version with milk and a tablespoon of lemon juice.
- Eggs: They bind everything together and add richness. I take mine out of the fridge about twenty minutes before I start, so they blend in more easily.
- Butter: Melted butter adds flavor and helps create a tender texture. I use unsalted so I can control the saltiness myself.
- Sugar: Just a little bit helps the pancakes brown beautifully and balances the tang from the buttermilk.
Complete Cooking Process
-
Ingredient Readiness:
Having everything measured and at the right temperature makes the whole process so much smoother. Cold ingredients can sometimes inhibit the rise.
-
Flavor Development:
The batter needs to rest for a few minutes after mixing. This allows the flour to hydrate properly and gives the baking powder time to start working its magic.
-
Texture Control:
Cooking at the right temperature is key. Too hot, and they'll burn on the outside while staying raw inside. Too low, and they won't get that lovely golden color.
-
Finishing Touches:
Adding toppings right before serving keeps everything fresh. The warmth of the pancakes will melt butter and syrup in the most satisfying way.
-
Serving Timing:
Pancakes are best served immediately, straight from the griddle. If you're cooking for a crowd, keep them warm in a single layer on a baking sheet in a low oven.
- Don't overmix the batter – a few lumps are just fine
- Wait for bubbles to form on the surface before flipping
- Use a light hand when flipping – no need to press down
- Keep cooked pancakes warm in a 200°F oven while finishing the batch
Pro Tips
You know, I've burned my share of pancakes learning these things. The first time I made them, I was so impatient I flipped them too soon, and they fell apart. My husband still teases me about it. But that's the beauty of cooking, isn't it? You learn as you go. These days, I can tell by the smell when they're ready to flip. There's a particular warmth that fills the kitchen, a sort of creamy, buttery scent that means they're perfectly cooked. It's one of those small comforts I look forward to every weekend.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Let the batter rest for 5-10 minutes before cooking
- Use a measuring cup or ladle for consistent pancake sizes
- The first pancake is often a 'test' – don't worry if it's not perfect
- Keep the heat medium-low for even cooking without burning
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but add the wet ingredients just before cooking for the best rise.
→ Why are my pancakes flat?
This usually means your baking powder is old, you overmixed the batter, or the griddle wasn't hot enough when you started cooking.
→ Can I freeze leftover pancakes?
Absolutely! Let them cool completely, then layer with parchment paper in an airtight container. They reheat beautifully in the toaster.
→ What's the best way to keep pancakes warm?
Place them in a single layer on a baking sheet in a 200°F oven. Don't stack them or they'll get soggy.
→ Can I use whole wheat flour?
You can substitute up to half the all-purpose flour with whole wheat, but they'll be denser. I sometimes do this for a heartier breakfast.
→ How do I know when to flip them?
Wait until bubbles form on the surface and the edges look set. It usually takes about 2-3 minutes on the first side.
Chef's Tips
Buttermilk can be substituted with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar,For lighter pancakes, separate the eggs and fold in stiffly beaten egg whites at the end,Add chocolate chips or blueberries to the batter after pouring onto the griddle for even distribution,Leftover pancakes freeze beautifully for up to 2 months
Nutrition Facts
per serving
280
Calories
8g
Protein
40g
Carbs
9g
Fat
Taste Profile
Comforting and slightly sweet with warm vanilla notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Mix 2 cups milk with 2 tablespoons lemon juice and let sit for 5 minutes before using
Use a 1:1 gluten-free flour blend for similar results
Use ¼ cup vegetable oil instead of melted butter
Recipe Variations
Try these delicious twists on the original
Blueberry Pancakes
Fold fresh or frozen blueberries into the batter just before cooking for bursts of fruity sweetness
Chocolate Chip Pancakes
Add chocolate chips to the batter for a treat that kids (and adults) adore
Whole Wheat Pancakes
Substitute half the flour with whole wheat for a heartier, nuttier flavor
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter – creates tough pancakes
- Cooking at wrong temperature – too hot burns, too low makes them pale
- Flipping too early – wait for bubbles and set edges
- Pressing down after flipping – squeezes out air pockets
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. Mix wet ingredients separately and combine in the morning for fresh pancakes.
Leftover Ideas
Reheat leftover pancakes in a toaster or warm oven. They make great quick breakfasts during the week.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and mix dry ingredients in one bowl, wet ingredients in another
Combine wet and dry ingredients gently, then let batter rest while heating griddle
Cook pancakes in batches, 2-3 minutes per side, keeping finished ones warm in oven
Serve immediately with desired toppings
American Pancakes Recipe for Fluffy Breakfast
Wake up to the comforting smell of golden pancakes cooking on the griddle. This American pancakes recipe creates stacks of fluffy, buttery goodness that melt in your mouth, perfect for slow weekend mornings.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 2 cups all-purpose flour
- 02 2 tablespoons sugar
- 03 2 teaspoons baking powder
- 04 1 teaspoon baking soda
- 05 ½ teaspoon salt
Wet Ingredients
- 01 2 cups buttermilk
- 02 2 large eggs
- 03 ¼ cup melted butter, cooled
- 04 1 teaspoon vanilla extract
For Cooking
- 01 Butter or oil for greasing the griddle
- 02 Maple syrup for serving
- 03 Fresh berries for topping (optional)
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center – this helps when you add the wet ingredients later.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined. Pour this mixture into the well you made in the dry ingredients.
Gently stir everything together until just combined. Honestly, it's okay if there are a few lumps – overmixing makes tough pancakes. Let the batter rest for 5-10 minutes while you heat the griddle.
Heat a griddle or large skillet over medium heat. Test if it's ready by flicking a few drops of water – if they sizzle and dance, you're good. Lightly grease with butter or oil.
Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Then flip gently and cook until golden brown on the other side, about 1-2 minutes more.
Serve immediately with warm maple syrup and butter. If you're making a batch, keep finished pancakes warm in a 200°F oven while you cook the rest.
Notes & Tips
- 1 Buttermilk can be substituted with 2 cups milk mixed with 2 tablespoons lemon juice or vinegar
- 2 For lighter pancakes, separate the eggs and fold in stiffly beaten egg whites at the end
- 3 Add chocolate chips or blueberries to the batter after pouring onto the griddle for even distribution
- 4 Leftover pancakes freeze beautifully for up to 2 months
Tools You'll Need
-
Large mixing bowls
-
Whisk
-
Measuring cups and spoons
-
Griddle or large skillet
-
Spatula
-
Ladle or ¼ cup measure
Must-Know Tips
- Don't overmix the batter – gentle folding preserves the fluffiness
- Let the griddle heat properly before adding batter
- Use a light hand when flipping – no pressing down
- Keep cooked pancakes in a single layer to prevent sogginess
Professional Secrets
- Room temperature ingredients blend more smoothly
- Letting batter rest allows gluten to relax for tender pancakes
- A hot griddle creates instant bubbles for maximum rise
- Wiping the griddle between batches prevents burning
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
Get Delicious Recipes Weekly
Join 25,000+ home cooks getting our best recipes straight to their inbox.
Free forever • No spam • Unsubscribe anytime