American pancakes are one of the great breakfast treats - thick, fluffy, golden stacks with a light, tender crumb and a slightly crisp, buttery exterior that soaks up maple syrup like nothing else. They're the pancakes you see towering on diner menus across the United States, and once you've made them properly at home, the weekend breakfast ritual changes permanently.
The secret to proper fluffy American pancakes is twofold: buttermilk and a light touch. Buttermilk reacts with bicarbonate of soda to produce the lift and fluffiness that distinguishes American pancakes from their thin British counterparts, while handling the batter as little as possible - leaving it deliberately lumpy - prevents the gluten developing and keeps the crumb light and tender. The batter should look slightly rough and uneven going into the pan; a silky smooth batter is actually a sign of overmixing.
Buttermilk is now widely available at Tesco, Sainsbury's, Waitrose, and most UK supermarkets in the dairy aisle. This recipe makes 8–10 pancakes - enough for 2 generously, or 3–4 as a lighter breakfast. Stack them high, pour over the maple syrup, and add crispy streaky bacon alongside for the full American diner experience. All ingredients are standard supermarket staples.
Ingredients
For the pancake batter
- 200 g Plain Flour
- 2 tsp Baking Powder
- 0.5 tsp Bicarbonate of Soda
- 1 tbsp Caster Sugar
- 0.5 tsp Fine Salt
- 2 Medium Eggs
- 250 ml Buttermilk
- 50 ml Whole Milk
- 2 tbsp Unsalted Butter , melted and cooled, plus extra for frying
- 1 tsp Vanilla Extract
To serve
- Maple Syrup , (the real thing - not maple-flavoured syrup)
- Crispy Streaky Bacon , (optional but highly recommended) (optional)
- Fresh Blueberries or Sliced Banana (optional)
- Softened Butter
Method
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In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, sugar, and salt.
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In a separate jug or bowl, whisk together the eggs, buttermilk, whole milk, melted butter, and vanilla extract until combined.
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Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined - the batter should still be lumpy and slightly rough-looking with a few small streaks of flour visible. Do not overmix.
Tip: A lumpy batter is a good batter for American pancakes. Every extra stir develops the gluten and makes the pancakes tougher and less fluffy. Stop folding the moment no large dry pockets of flour remain - 10–12 folds is usually plenty. -
Leave the batter to rest for 5 mins while the pan heats up - this allows the raising agents to start working and gives the flour time to hydrate.
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Heat a large non-stick frying pan or flat griddle over a medium heat. Add a small knob of butter and swirl to coat. The pan is at the right temperature when a drop of water flicked onto the surface dances and evaporates immediately - if it sizzles and disappears instantly, the pan is too hot.
Tip: Temperature control is the key to perfect American pancakes. Too hot and they'll brown on the outside before cooking through; too cool and they'll spread too much and not rise properly. Medium heat, adjusted after the first pancake if needed, gives the most consistent results. -
Pour approximately 4–5 tbsp of batter per pancake into the pan, allowing it to spread naturally into a circle roughly 10–12cm across. Cook for 2–3 mins until bubbles appear across the surface of the pancake, the edges look set and matte rather than wet and shiny, and the underside is deep golden.
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Flip with a spatula and cook for a further 1–2 mins until the second side is golden. American pancakes should only ever be flipped once - pressing them down or flipping repeatedly deflates the air bubbles that give them their fluffiness.
Tip: The bubbles on the surface are the reliable cue for flipping - wait until bubbles have formed across most of the surface and a few have popped and left open holes before flipping. Flipping too early results in a raw, doughy centre. -
Transfer to a warm plate and keep warm in a low oven (120°C fan) while you cook the remaining pancakes. Serve in generous stacks with maple syrup, softened butter, and your choice of toppings.
Alternatives & Variations
Swap plain flour for half plain, half wholemeal flour - adds fibre and a slightly nuttier flavour; the pancakes will be a touch denser but still fluffy
Use semi-skimmed milk in place of whole milk - minimal impact on the batter
Reduce the butter to 1 tbsp and use a light spray of oil for frying - cuts saturated fat across the batch
Top with fresh berries and a drizzle of honey rather than maple syrup - reduces the sugar load while keeping the sweetness
Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, left for 5 mins to gel). Swap the buttermilk for oat milk mixed with 1 tbsp of apple cider vinegar - leave for 5 mins to curdle and thicken into a vegan buttermilk substitute. Use melted coconut oil or vegan butter instead of dairy butter. The pancakes will be slightly less fluffy than the dairy version but still rise well and taste good.
Swap the plain flour for a gluten free plain flour blend - Doves Farm works well at the same quantity. Add an extra ½ tsp of xanthan gum if it isn't already included in the blend to help with structure. The batter may be slightly thicker so add a splash more buttermilk to loosen if needed. All other ingredients are naturally gluten free. The pancakes will be slightly more delicate than the standard version so flip carefully.
FAQs
Just 30 mins - 10 mins of prep and 20 mins of cooking. There's no resting time required (unlike British pancake batter), so this is one of the quickest proper breakfast recipes on the site.
Rated Easy. The batter takes minutes to put together, and the cooking is straightforward once you've calibrated the pan temperature. The main thing to get right is not overmixing the batter and waiting for the bubble cue before flipping.
Make a quick substitute - measure 250ml of whole milk, remove 1 tbsp, and replace it with 1 tbsp of lemon juice or white wine vinegar. Stir and leave for 5 mins until it curdles slightly and thickens. This replicates the acidity of buttermilk that reacts with the bicarbonate of soda to produce the fluffiness. It's not identical to the real thing but produces excellent pancakes.
Yes - they freeze very well. Cool completely, layer with baking paper between each pancake, and freeze in a zip-lock bag for up to 2 months. Reheat from frozen in a dry frying pan for 1–2 mins per side, in a toaster, or in the microwave for 40–50 seconds. They reheat remarkably well and are a genuinely useful freezer staple for quick weekday breakfasts.
Almost always one of three reasons: the batter was overmixed (develops gluten and removes the air needed for lift); the raising agents are old and have lost their potency (check the best-before dates on the baking powder and bicarbonate of soda); or the pan was too hot and the pancakes spread and set before they had time to rise. A lumpy batter, fresh raising agents, and a consistent medium heat are the three keys to a fluffy result.
Proper maple syrup and softened butter is the definitive American combination - the butter melts into the stack and the maple syrup soaks through every layer. Crispy streaky bacon alongside is the classic diner pairing - the salty-sweet contrast is exceptional. Fresh blueberries cooked briefly in a pan with a little butter and sugar make an outstanding compote. Sliced banana and Nutella is a popular British-American hybrid that works brilliantly.
