American Pancakes

These fluffy American pancakes are made with simple staple ingredients and come together in 30 minutes. These pancakes are soft, fluffy and delicious. Serve them with knob of butter, maple syrup, crispy bacon and eggs for the full diner-style experience.

What are American pancakes?

American pancakes are fluffy and soft pan fried breakfast cakes made with flour, milk, butter and baking powder. The are usually cooked on the frying pan or a griddle.

Compared to the thin European pancakes, such as French crepes, American pancakes are made with leavening agent, so they come out taller, thicker and fluffier.

A brief history of American pancakes

Before the 1700s, early American settlers adapted traditional European pancakes using local ground corn., as wheat flour did not grow well in North American soil at that time.

By late 1700s, local wheat agriculture improved, and cooks began blending wheat and corns together. In 1796, Amelia Simmons published the first written version of American pancakes recipe , known as Johnny Cake. Her pancakes recipe was made with a blend of cornmeal, wheat flour, milk and eggs.

When commercial baking powder was invented in 1850's, the pancakes transformed from thin, dense cakes into fluffy, softer cakes we know today. By late 19th century, pure wheat flour was the primary base for classic American pancakes.

My first taste of American breakfast

When I moved to the USA, the my very first American pancake experience was at the International House of Pancakes (IHOP), and I absolutely loved my first taste of an iconic American breakfast.

Nowadays, I love making these scratch-made American pancakes almost every weekend for my family right in our kitchen.

Ingredients

• Flour: Provides the structure for pancakes. Use standard unbleached all-purpose flour for a light and tender crumb.
• Granulated sugar: Adds subtle sweetness, and helps create golden-brown caramelized edges on the griddle.
• Baking powder: The main leavening agent responsible for making pancakes rise tall, soft and airy. Use aluminum-free for cleaner taste.
• Fine sea salt: Balances sweetness and elevates the flavor of the batter.
• Large egg: Binds the batter, adds structure and lift. Ensure it is at room temperature so it mixes in smoothly.
• Milk: It hydrated the flour and activates the gluten. Whole milk goves he best texture, but buttermilk or 2% milk works well as substitute.
• Unsalted butter: Add rich flavor and keeps the pancakes tender. Melt it and let it cool slightly before adding.
• Pure vanilla extract: Adds warm and aromatic flavor note and makes the pancake stack taste like an authentic bakery-style breakfast.

How to make American pancakes

Step 1. Whisk dry ingredients.

In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder and fine sea salt. Whisk vigorously four about 30 seconds to distribute the baking powder evenly.

Step 2. Combine wet ingredients.

In a separate medium bowl or a large liquid measuring cup, whisk together the room temperature milk, egg, slightly cooled melted butter and pure vanilla extract until smooth.

Note: If your milk or egg is slightly cold, the melted butter might solidify into tiny specks and the mixture won't look perfectly smooth. Do not worry, this is completely normal.

Step 3. Mix the batter (do not overmix)

Pour the wet mixture into dry ingredients. Gently fold the batter together just until combined. Stop mixing as soon as flour streaks disappear. It is completely normal to have small lumps.

Step 4. Rest the batter.

Let the batter rest at room temperature for about 5-10 minutes to allow the baking powder to activate. Do not mix the batter again after letting it rest, just scoop and cook.

Step 5. Pour and cook the pancakes.

Heat a skillet or a cast-iron griddle over medium-low heat. Lightly coat the surface with a small pad of butter or neutral oil. You can wipe away any excess with paper towel so the surface is evenly coated.

Pour about ¼ cup of batter per pancake onto the hot skillet or a griddle. Cook for 2-3 minutes over low-medium heat. until small bubbles form on the surface and the edges look set.

Step 6. Flip and finish cooking.

Slide a wide spatula under the pancake and flip gently in one smooth motion. Cook for another 1-2 minutes until the bottom is light golden-brown and the center springs back when touched. Repeat with remaining batter.

Recipe tips

• Do not overmix the pancake batter. It should look lumpy and bumpy, but never silky smooth.
• Always let the mixed batter rest at room temperature for 5-10 minutes before cooking. Resting allows flour hydrate and the baking powder to create the bubbles.
• Cook the pancakes over low-medium heat (350F) High heat cooks the outside too fast, leaving you with burnt exterior and uncooked center.
• Do not flip as soon as bubbled appear on the surface, wait a few more seconds until the edges are set. Because if the edges are still wet, the batter will splatter and lose its height as soon as you flip it.
• Resist the urge to butter the pan between every batch. Pancakes batter already has butter and the pan is slightly greased before the first batch. Excess fat will make the batter slide, which can make the pancakes unevenly browned and too greasy. Instead, fold a paper towel, dip it in melted butter or oil, and slightly wipe the pan only when needed (usually every 2-3 batches)
• Flip your pancakes with 2 motions (slide and flip), using a wide spatula. Slide a thin, wide spatula under the center of the pancake in one motion, then gently flip it over using your wrist. And never press down on them with your spatula.
• Never stack hot , fresh pancakes on top of each other while you cooking the remaining batter. Trapped steam will make the bottom pancakes soggy. Instead, lay the, in a single layer on a wire rack to cool down or place it in a warm oven set to 200F if you want to keep them warm while you cook the rest.

Best toppings and serving ideas for fluffy pancakes

You can never go wrong with the classic maple syrup and butter. Just make sure your maple syrup is warmed up and top it with a dollop of whipped butter.

If you are in a mood for something more fresh, add fresh berries, sliced bananas, seasonal fresh fruit or jams.

And if you love sweet and savory combo, add some crispy bacon, chicken sausage or creamy scramble eggs on the side.

How to store pancakes

Let cooked pancakes cool down completely on a wire rack. Transfer them in to an airtight container and store them in the fridge for up to 5-7 days.

You can freeze cooked pancakes for up to 2 month.

You can reheat them in the oven, toaster or in the microwave.

More pancakes recipes to try

• Ukrainian syrnyky pancakes
• Kefir pancakes
• Greek yogurt pancakes
• Beetroot pancakes
• Oat milk pancakes