Fluffy American Pancakes

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.