Ah, American pancakes—fluffy, golden, and perfect for breakfast or brunch. Here’s a classic recipe for making them light, airy, and delicious:
Classic American Pancakes
Ingredients (makes about 8 pancakes):
- 1 1/2 cups (190 g) all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/4 cups (300 ml) milk
- 1 large egg
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions:
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine: Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix—lumps are fine. Overmixing can make pancakes tough.
- Heat skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook pancakes: Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
- Serve: Stack pancakes and serve warm with butter, maple syrup, fresh fruit, or any toppings you like.
✅ Tips:
- For extra fluffiness, separate the egg yolk and white, beat the white until stiff peaks, and fold in at the end.
- You can add blueberries, chocolate chips, or sliced bananas directly into the batter before cooking.
- Keep cooked pancakes warm in a low oven (200°F / 90°C) while making the rest.
If you want, I can also give a “restaurant-style” super fluffy version that uses baking soda and buttermilk for the ultimate soft pancakes.
Do you want me to give that version?
