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.
Ingredients
- 240 gall-purpose flour
- 2 tbspgranulated sugar
- 2 tspbaking powder
- 1 tspbaking soda
- 0.5 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.
It is best used fresh, but you can refrigerate the batter for up to one hour. For longer storage, mix the dry and wet ingredients separately and combine just before cooking.
Blueberries, banana slices, chocolate chips, or chopped nuts folded into the batter are all classic options. A splash of vanilla extract or a pinch of cinnamon also adds great flavor.
Yes, but the swap has to keep the acid: the buttermilk is what makes the baking soda work, and plain oat or almond milk on its own leaves the pancakes flat. Use 360 ml of unsweetened plant milk with 1 tablespoon of lemon juice or cider vinegar stirred in, and let it stand 10 minutes until it thickens and curdles slightly. Replace the butter with a neutral vegetable oil, measure for measure. Soy milk curdles most reliably of the three; oat milk gives the closest texture but needs the full 10 minutes.
Wait until bubbles form on the surface and the edges look set and slightly dry — usually about 2–3 minutes. Flip only once and cook for 1–2 minutes more on the other side.
Rate this
Recipes by email
One letter a week: a recipe picked for your taste, plus whatever is new on the site. Unsubscribe in one click.
Welcome gift: Sergei's cookbook (e-book).
By subscribing you agree to the privacy policy.
Tell us what you like to cook (30 seconds) →Keep browsing
More dishes from the American archive — picked by overlap with what you're cooking now.
Join the conversation
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!