This simple, basic American Pancakes recipe produces tasty, airy mini pancakes. You can hardly get more American. They eat these pancakes for breakfast in America, but we also like them for lunch. Served with Maple syrup, fresh fruit, or even whipped cream, it is a delicious meal. Try it yourself!
Delicious: Basic recipe for the Perfect Pancakes
We usually eat bread for breakfast and lunch. I love that so much, a wonderfully scented (preferably homemade) bread. But sometimes we deviate from that. Then we eat, for example, Pannenkoeken (Dutch Pancakes). In America, they often eat pancakes (flapjacks) instead of pannenkoeken. That are fluffy mini pancakes are easy to make.
I adapted a recipe from guru Martha Stewart, who makes almost all of her dishes herself, and got to work. You already have most of the ingredients at home: flour, sugar, milk, eggs, baking powder, and salt. Simple, budget-friendly, and readily available ingredients to make a batter. The result: the pancakes are thicker, lighter, slightly sweeter, and at the same time slightly saltier compared to our Dutch pancakes.
And very tasty, for example, with homemade jam or maple syrup. But certainly also without a topping. And they are also approved by the kids, so these will be on the table even more often.
What do you need for Easy Homemade Pancakes?
To prepare this Fluffy American Pancakes Recipe, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour: Use all-purpose flour for making American Pancakes.
- Salt: Provides a good taste balance.
- Sugar: Gives a light sweetness to the Pancakes.
- Oil: Makes the pancakes soft and creamy.
- Baking powder: Ensures that the pancakes rise, making them airy.
- Milk: For thinning the batter to the right thickness. And it gives a creamy taste.
- Egg: Ensures that the pancakes become solid and have a rich taste.
How to prepare Thick Easy Peasy American Pancakes
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix milk, egg, and oil in a large bowl.
- Place a sieve over the bowl and add the flour, salt, sugar, and baking powder. Sieve that on the liquid ingredients.
- Mix well with a whisk. It doesn't have to be entirely smooth; there may still be a few lumps.
- Pour some oil into a frying pan and spread the oil all over the bottom with a brush. Heat the pan until it is hot. Take two to three tablespoons of batter and pour it into the pan. Grab a spoon and spread the batter into a circle. You can fit three in a 10 inch (ca. 26 cm) skillet. If you see bubbles forming at the top, and it becomes dry, turn the pancakes. Fry for another two minutes and remove from the pan. Repeat for the rest of the batter.
If you want to keep the pancakes warm (because you haven't baked all the pancakes yet), keep them warm in an oven at 210 °F (100 °C).
This is delicious with fresh fruit or maple syrup. But also consider pancakes with raspberries and crème fraîche or pancakes with poached pears. Highly recommended!
Tips, Substitutions, and Variations
- Fruity: Add ⅓ cup (60 grams) of blueberries (blueberries) to the batter and make blueberry pancakes.
- Chocoholics: Mix ¼ cup (40 grams) of chocolate chips through the batter for chocolate chip pancakes.
- Winter times: Mix ¼ teaspoon of cinnamon and ⅛ teaspoon of nutmeg through the batter for a winter touch.
- Make batter earlier? You can make it up to 24 hours before and keep it covered in the fridge.
- Tip: Make sure your frying pan is hot before baking. Then, the pancakes will be nice and crispy on the outside and remain creamy on the inside.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
- 1 cup milk
- 1 egg size L
- 2 tablespoons sunflower oil
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
Ingredients you need per step are listed below the step in Italic
Instructions
- In a large bowl, pour the milk and add the egg and oil as well. Mix it well.1 cup milk, 1 egg, 2 tablespoons sunflower oil
- Put a sieve on top and add flour, baking powder, sugar, and salt. Sieve the solids on top of the liquids.1 cup all-purpose flour, 1 teaspoon baking powder, 1 tablespoon sugar, ½ teaspoon salt
- Whisk, the batter won't have to be totally smooth, it doesn't matter if it contains some lumps.
- Heat a skillet. Grab a little oil and brush the frying pan with the oil.
- Take 2-3 tablespoons batter and pour into the hot pan.
- Spread the batter with the back of your spoon into a round form. In a regular frying pan, you can bake multiple pancakes simultaneously.
- When you see bubbles on the top of the pancake and the top is almost solid, it's time to turn the pancake.
- Bake the other side for another 2 minutes and serve.
- If you do not want to serve them immediately or want to put everything together on the table, you can keep the pancakes warm in an oven at
210 °F
Notes
- Fruity: Add ⅓ cup (60 grams) of blueberries (blueberries) to the batter and make blueberry pancakes.
- Chocoholics: Mix ¼ cup (40 grams) of chocolate chips through the batter for chocolate chip pancakes.
- Winters: Mix ¼ teaspoon of cinnamon and ⅛ teaspoon of nutmeg through the batter for a winter touch.
- Refrigerator: Let the pancakes cool down quickly, and place baking paper between the pancakes. Pack them airtight. This way, you can store them for up to two days.
- Freezer: When the pancakes have cooled down, place baking paper between the pancakes and pack them in a freezer box or bag. This will keep them good for up to a month.
- Reheat: Even though I don't always warm them up (they are also delicious cold), you can reheat the pancakes just fine. Use the microwave and heat until warm. You can also heat up in the oven. Place the pancakes on a grid and heat in a preheated oven at 390 °F (200 °C) for 5 minutes.
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