Fluffy American Pancakes
About this recipe
Indulge in breakfast bliss with these Fluffy American Pancakes. These cloud-like delights are a perfect harmony of softness and slight crispness on the edges. Served stacked high, each pancake is a delectable canvas for your favorite toppings – from melted butter and maple syrup to fresh berries or chocolate chips. Elevate your mornings with these irresistibly light and airy pancakes that capture the essence of a classic American breakfast. These are made without buttermilk which makes these easier to make as you'll just require cupboard staples. If you love pancakes try my other popular pancakes: Blueberry Cheesecake Pancakes, Chocolate Chip Pancakes, Banoffee Pancakes.
Baking Powder
Baking powder is the secret ingredient behind the fluffy texture of pancakes. It acts as a leavening agent, creating tiny bubbles of carbon dioxide gas when mixed with moisture and heat. These bubbles expand in the pancake batter during cooking, causing the pancakes to rise and become airy. This process results in pancakes that are light, tender, and perfectly fluffy, making them a favorite breakfast treat for many. You can check if your baking powder is active by putting it in some warm water and seeing if it fizzes, if it doesn't it's time to get some new baking powder!
Fluffy American Pancakes FAQs
My pancakes are thin and not fluffy, what did I do wrong?
This might be because the baking powder has expired, or maybe you have over-mixed the batter. Try not to over-do it as we want a light and fluffy mixture.
What are the difference between British and American Pancakes?
British pancakes, often referred to as "crepes" in other countries, are thin and delicate, similar to French crepes. They are typically larger in diameter and have a smoother texture compared to American pancakes. British pancakes are traditionally served with simple fillings or toppings such as lemon juice and sugar, jam, or Nutella. On the other hand, American pancakes are thicker and fluffier, thanks to the use of baking powder as a leavening agent. They are smaller in size and have a spongier texture, making them perfect for soaking up syrup or other toppings like fruit, chocolate chips, or whipped cream. While both British and American pancakes are delicious breakfast options, their differences in texture and size cater to different preferences and culinary traditions.
When are the pancakes ready to flip?
Don’t flip your pancakes over until bubbles form and come through to the uncooked side, then cook the other side until set and lightly golden (this side will be much quicker).
Can I store these in the fridge?
Once cooked, these will keep in the fridge for 2-3 days.
Ingredients
Pancakes
- 150g self-raising flour
- 1 tsp baking powder (very important to make sure this active)
- 1/2 tsp salt
- 3 tbsp sugar (caster or granulated)
- 150ml milk
- 1 egg beaten
Pancakes
- 300g self-raising flour
- 2 tsp baking powder (very important to make sure this active)
- 1 tsp salt
- 6 tbsp sugar (caster or granulated)
- 300ml milk
- 2 egg beaten
Pancakes
- 450g self-raising flour
- 3 tsp baking powder (very important to make sure this active)
- 1 1/2 tsp salt
- 9 tbsp sugar (caster or granulated)
- 450ml milk
- 3 egg beaten
Ingredients
- 5oz self-raising flour
- 1 tsp baking powder (very important to make sure this active)
- 1/2 tsp salt
- 3 tbsp sugar (caster or granulated)
- 5oz milk
- 1 egg beaten
- 15oz self-raising flour
- 2 tsp baking powder (very important to make sure this active)
- 1 tsp salt
- 6 tbsp sugar (caster or granulated)
- 15oz milk
- 2 egg beaten
- 10oz self-raising flour
- 3 tsp baking powder (very important to make sure this active)
- 1 1/2 tsp salt
- 9 tbsp sugar (caster or granulated)
- 10oz milk
- 3 egg beaten
Instructions
- In a mixing bowl, combine the self-raising flour, baking powder, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
- Make a well in the center of the dry ingredients and pour in the beaten egg and half of the milk.
- Gradually whisk the wet and dry ingredients together, starting from the center and working your way outwards. This will help prevent lumps from forming.
- As you continue to whisk, gradually add the remaining milk until you have a smooth batter. The batter should be thick but pourable. If it's too thick, you can add a little more milk to reach the desired consistency.
- Heat a non-stick frying pan or griddle over medium heat. You can lightly grease the pan with a bit of oil or butter if desired.
- Once the pan is hot, ladle or pour a portion of the batter onto the pan to form a pancake. Use the back of the ladle to spread the batter into a circular shape if needed.
- Cook the pancake for about 2-3 minutes, or until you see bubbles forming on the surface.
- Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown.
- Remove the cooked pancake from the pan and keep it warm. You can place it in a preheated oven set to a low temperature (around 200°F or 100°C) while you cook the remaining pancakes.
- Repeat the process with the remaining batter, adding a little more oil or butter to the pan as needed to prevent sticking.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or chocolate chips.
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