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–+ servings
A stack of pancakes on a white plate with fresh fruit

Fluffy American Pancakes Recipe

Andréa
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!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Lunch
Cuisine American
Servings 12 pancakes
Calories 81 kcal

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

1. 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.
2. 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.
  • Winters: Mix ¼ teaspoon of cinnamon and ⅛ teaspoon of nutmeg through the batter for a winter touch.
3. Make the batter earlier? You can make it up to 24 hours before and keep it covered in the fridge.
4. Storage
Leftovers? Then you can store them in the following ways:
  • 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.

Nutrition

Calories: 81kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 112mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 53IU | Iron: 1mg
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