Fluffy Pancakes Recipe: Easy American Pancakes From Scratch
Thick, fluffy American pancakes from simple pantry ingredients in 20 minutes. The one tip that makes them rise, plus topping ideas.
Published
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
Fluffy pancakes come down to two things: fresh baking powder and a gently mixed batter with a few lumps left in. Serve them with maple syrup, berries, yogurt or banana.
Looking for a higher-protein version? Try protein pancakes or cottage cheese pancakes. For thin French-style pancakes, see our crêpes recipe.
Ingredients
- 200 g (1½ cups) all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- Pinch of salt
- 1 egg
- 300 ml (1¼ cups) milk
- 2 tbsp melted butter, plus a little for the pan
Instructions
- Whisk the flour, baking powder, sugar and salt in a large bowl.
- In another bowl, whisk the egg, milk and melted butter.
- Pour the wet ingredients into the dry ones and stir gently just until combined. A few lumps are fine; overmixing makes pancakes flat.
- Heat a non-stick pan over medium heat and brush with butter.
- Pour about 60 ml (¼ cup) of batter per pancake. Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- Flip and cook 1–2 minutes more until golden. Serve warm.
Nutrition per serving
- kcal
- 310
- Protein
- 9 g
- Carbs
- 45 g
- Fat
- 10 g
Tips
- Don’t overmix and don’t press the pancakes down with the spatula.
- Keep finished pancakes warm in a 90 °C (200 °F) oven.
- Want more protein? Try our protein pancakes or cottage cheese pancakes.
- Nutrition does not include toppings.
