Fluffy American pancakes

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Serves: 4

By MrsWeasley

(1 Vote) 5


  • 2 tbsp caster sugar

  • 1 large egg lightly beaten

  • 130ml milk

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 135g plain flour

  • 1 knob butter

  • 1 tbsp maple syrup

  • 2 tbsp butter cooled and melted, plus extra for cooking


  1. Sift the flour, baking powder, salt and caster sugar into a bowl.
  2. In a separate bowl lightly whisk together the milk and egg, then whisk in the melted butter.
  3. Pour the milk mixture into the flour mixture, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
  4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.
  5. When the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
  6. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
  7. Serve with lashings of real maple syrup and extra butter if you like.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Breakfast Meal

  • Vegetarian

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  • SconeRhymesWithGone 17/02/15 19:15

    I use oil not butter and you don't want to beat the batter too much for American pancakes; just mix it well.

  • LatinForTelly 18/10/14 11:06

    Good fluffy texture and tasty. My slightly picky DS likes them --with chocolate sauce.--

  • jlumka 27/08/14 21:26

    I don't use any button or oil in thise recipe! pancakes still do not adhere to the surface (I cook with Redmond 250 multicooker). It's ine of my favourite dishes to breakfast :)

  • peterm46 01/03/14 16:09

    I lived in Canada for 18 years, have seen plenty of pancakes made - particularly at the Stampede - and have forgotten to make some myself until seeing this reminder. Not sure about the melted butter with the milk and egg, and I would use a dairy free margarine anyway. You can also use a maple-flavoured syrup, which costs less even though it has slightly less flavour. Finally, I recently saw a claimed American recipe which separated the egg first! Totally unreal.

  • MrsWeasley 11/03/11 21:50

    Delicious but beware the children will want you to make them every day!