The best classic American pancakes

Pancakes are just one of those things I can never get enough of! They’re so easy to make and so satifyingly light, fluffy and most importantly super versatile. you can douse these babies in nutella, copious amounts of syrup, lemon and sugar or heck, enjoy them with fried chicken, and of course for all of you out there into “eating the rainbow”, use all the berries you like topped with a bit of icing sugar just for good measure and naturally instagram worthy shots.


  • Make sure you have even heat throughout your pan (use a pan with a nice thick bottom which distributes the heat evenly)
  • The pan should be hot enough, flick a tiny bit of water onto the pan.  If it’s hot enough the water will sizzle immediately. Pouing your batter in a cold/ warm pan will just cause the pancake to absorb too much oil and over cook before they get a golden colour.
  • Always be sure to let the batter rest for a few minutes (this gives the baking powder time to activate)
  • Use butter/ oil or a non-stick baking spray to prevent unwanted sticking (even in non-stick pans)
  • Cover your pan, I always cover my pans with a glass lid when cooking my pancakes, it just creates a nice warm and steamy environment for the pancakes to rise and get fluffier!


Ladels!!! I love using a ladel to pour or spoon my batter into my pan, depending on the size of the ladel your pancake size may vary, I use a medium sized one and get the perfect size. I pour it in the middle of the pan, give it a light swivel and let it naturally spread out.


  • When you see a bubbly/ porous surface developed on the pancake it’s ready to flip! Generally at this point the underside is ready. You can tell the underside is ready also by peaking (lift the edge slightly with a fork or corner of your spatula) to check if it’s golden underneath.
  • Shove the spatula ( plastic/ silicone is best so you don’t scratch your pan) all the way underneath, not just at the edge or it might break.
  • Use your wrist to flip it over in one swoop. Try not to over think it!


Prep Time: 10 minutesCooking Time: 25 minutesTotal Time: 35 minutes

undefined Course: Breakfast/ lunch
undefined Cuisine: American
undefinedKey words: Pancakes, breakfast, American, Classic, one bowl recipe
undefined Makes: 11-12
undefined Author: Sheneece

  • 350g Plain flour
  • 50g Castor sugar
  • Pinch of salt
  • 2 Tsp Baking powder
  • 50g Butter
  • 1 Large egg
  • 320ml Milk (if your egg is medium add 10 mls more of milk)
  1. Sieve the flour, salt, sugar and baking powder to a bowl.
  2. Melt the butter and add it to the bowl with the dry ingredients.
  3. To that, add the egg, milk and vanilla extract as well.
  4. Whisk everything well until the batter is smooth, then allow it to rest for 5 minutes.
  5. Heat a bit of oil in a pan and ladel the pancake batter onto it. Cover the pan with a lid for a short time, once the pancake has a bubbly/ porous surface you can flip it and cover again for a short while until cooked.
  6. Once all your pancakes are made, you can serve them up and enjoy x

Note: keep an eye on the pancakes when they are covered so they don’t burn. Try and use a glass lid if possible. Be sure to use measuring teaspoons for measring out the baking powder, if you’re using a real spoon keep it a level scoop to aoid adding too much baking powder.


Can this pancake batter be made ahead of time?  No really.  Most baking powder is double acting, therefore the first leavening happens when the baking powder gets wet.  While the second leavening happens when the baking powder is heated.  The longer the batter sits out without being heated up, the more it will lose that initial rise.

Can I freeze these pancakes? Yes! Freeze them flat and separated to prevent them sticking to one another. Once they are frozen solid, you can chuck them all into an airtight container or ziplock bag. Reheat them in the microwave at 30 minute intervals until warm for instant pancakes.

Can I double this recipe?  Yes.  The more, the better!

Can this pancake recipe be made dairy free?  Yes. Any dairy free milk will do just fine.

Can you make these pancakes without eggs?  Yes. you can check out my list of ingredient substitutions here:

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