The History Behind This Recipe

Pancakes have been a North American morning ritual since colonial times, when bakers’ yeast gave them rise. The modern fluffy stack owes its sky-high texture to baking powder, which became widely available in the 1850s — and to the griddle culture of American diners, where a perfect short stack with melting butter and maple syrup is the measure of a breakfast place.

Ingredients (4 servings (about 12 pancakes))

• 2 cups (240g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups (420 ml) buttermilk (or milk + 1 tbsp lemon juice)
• 3 tbsp butter, melted, plus more for the griddle
• 1 tsp vanilla extract
• Maple syrup and berries, to serve

Instructions

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
3. Pour the wet into the dry and stir until just combined — a few lumps are fine. Let rest 5 minutes.
4. Heat a griddle or skillet over medium heat and butter it lightly.
5. Pour 1/4-cup portions. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
6. Serve hot with butter and maple syrup.

Tips & Variations

• Don’t overmix — lumps mean fluffy pancakes; overmixing makes them tough.
• The resting step lets the baking powder activate for a higher rise.
• Keep cooked pancakes warm in a 200°F (95°C) oven while you finish the batch.

Print Recipe

Family Favorite

Fluffy American Pancakes

Author: Cooking Method: Griddle Cooking Cuisine: American Courses: Breakfast Recipe Keys: B Breakfast C Comfort Food

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 6 Calories: 320

Best Season: All Year

Description

A simple batter of flour, eggs, and milk comes together into thick, fluffy pancakes, perfect topped with butter and maple syrup.

Ingredients:

Servings

• 2 cups (240g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¹⁄₂ tsp baking soda
• ¹⁄₂ tsp salt
• 2 large eggs
• 1 3/4 cups (420 ml) buttermilk (or milk + 1 tbsp lemon juice)
• 3 tbsp butter, melted, plus more for the griddle
• 1 tsp vanilla extract
• Maple syrup and berries, to serve

Instructions

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
3. Pour the wet into the dry and stir until just combined — a few lumps are fine. Let rest 5 minutes.
4. Heat a griddle or skillet over medium heat and butter it lightly.
5. Pour 1/4-cup portions. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip and cook 1–2 minutes more.
6. Serve hot with butter and maple syrup.

Note

Avoid overmixing the batter — lumps are fine and prevent tough pancakes. Letting the batter rest for 5 minutes gives fluffier results, and blueberries or chocolate chips can be added right after pouring the batter.

Keywords: Fluffy, Cozy, Classic