USA · Breakfast and Brunch · Vegetarian
Fluffy American Pancakes
Tall, cloud-like pancakes with crispy golden edges and a soft, pillowy center — the quintessential American breakfast. The secret is buttermilk and letting the batter rest.
25 min 380 kcal 4 serves Medium🌿Vegetarian🇺🇸USA★★★★★4.7· 6 reviews
Ingredients
ServingsMetric
- 240 gall-purpose flour
- 2 tbspgranulated sugar
- 2 tspbaking powder
- 1 tspbaking soda
- ½ tspsalt
- 360 mlbuttermilk
- 2 large eggs
- 60 gunsalted butter
- 1 tsppure vanilla extract
- 2 tbspvegetable oil, for cooking
- 4 tbspmaple syrup
- 30 gunsalted butter
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center.
- In a separate bowl, whisk buttermilk, eggs, melted butter and vanilla extract. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. The batter should be lumpy — lumps are good. Overmixing develops gluten and makes flat, rubbery pancakes. Let batter rest 5 minutes.
- Heat a large non-stick skillet or griddle over medium heat. Add a small amount of oil and wipe with a paper towel to leave just a thin film. The pan is ready when a drop of water sizzles and evaporates immediately.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form across the entire surface and the edges look set and dry, about 2–3 minutes. Flip once and cook 1–2 minutes more until the bottom is golden brown. Resist pressing down on the pancakes — this deflates them.
- Keep finished pancakes warm in a 90°C (200°F) oven on a baking rack while you cook the rest. Never stack them hot — they steam each other flat.
- Serve in a tall stack with a generous knob of cold butter placed on top so it melts slowly down the sides, and real maple syrup warmed slightly. Blueberries or sliced strawberries on the side.
FAQ
The most common reason is over-mixing the batter — lumps are fine and actually help the pancakes rise. Also make sure your baking powder is fresh and don't press down on the pancakes while they cook.
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Comments (3)
Sunday morning winner. Mine came out a bit dense the first time because I overmixed the batter - don't make that mistake, just fold until barely combined, lumps are fine. Maple syrup only, nothing else.
Room temperature eggs make a noticeable difference in this fluffy american pancakes. Cold eggs don't incorporate as smoothly and can leave you with an uneven texture. Twenty minutes on the counter is all they need.
It so yummy 🤤 Nice recipe!