American Pancakes

Classic fluffy American pancakes, golden-brown on the outside and soft on the inside, perfect for a hearty breakfast or weekend brunch. These pancakes are easy to make, incredibly light, and pair perfectly with syrup, butter, and your favorite toppings.

Why You’ll Love This Recipe

• Light and fluffy texture – The perfect combination of soft and airy.
• Quick and easy – Simple ingredients and minimal prep time.
• Great for meal prep – Make a big batch and store leftovers for later.
• Customizable toppings – Serve with syrup, fruit, whipped cream, or chocolate chips.
• Perfect for any occasion – A classic breakfast staple that never disappoints.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract until combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined (do not overmix; lumps are okay).
4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
7. Serve warm with butter, maple syrup, or your favorite toppings.

Servings and Timing

• Prep Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: 20 minutes
• Servings: 8 pancakes
• Calories: 220 kcal per serving

Variations

• Chocolate Chip Pancakes – Fold 1/2 cup of chocolate chips into the batter.
• Berry Pancakes – Add fresh or frozen blueberries for a fruity twist.
• Cinnamon Pancakes – Mix in 1 teaspoon of cinnamon for a warm, spiced flavor.
• Banana Pancakes – Mash 1 ripe banana into the wet ingredients.
• Protein Pancakes – Replace 1/2 cup of flour with protein powder for an extra boost.

Storage/Reheating

• Refrigeration: Store leftover pancakes in an airtight container for up to 3 days.
• Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in a toaster, oven at 350°F (175°C), or microwave for 30 seconds per pancake.

FAQs

What’s the secret to fluffy pancakes?

Using baking powder and not overmixing the batter helps create a light and airy texture.

Can I use buttermilk instead of regular milk?

Yes! Buttermilk adds a slight tang and makes the pancakes even fluffier.

Can I make these pancakes dairy-free?

Yes, substitute almond milk or oat milk for regular milk and coconut oil for butter.

How do I know when to flip the pancakes?

Flip them when bubbles form on the surface and the edges start to set.

Can I make these pancakes gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

How do I keep pancakes warm while making a big batch?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while cooking the rest.

Can I make mini pancakes with this batter?

Yes! Just use 1 tablespoon of batter per pancake and adjust the cooking time accordingly.

Can I prepare the batter the night before?

Yes! Store the batter in the refrigerator for up to 12 hours, but give it a quick stir before using.

What can I serve with pancakes?

Try fresh fruit, whipped cream, maple syrup, nut butter, or yogurt for extra flavor.

Can I use whole wheat flour instead?

Yes, but the texture will be denser. Use half whole wheat and half all-purpose flour for a balanced texture.

Conclusion

These classic American pancakes are the ultimate breakfast treat—light, fluffy, and delicious. Whether you enjoy them with traditional maple syrup or your favorite toppings, this easy-to-make recipe will quickly become a go-to for your mornings. Try different variations and enjoy a perfect stack every time!