These fluffy American pancakes are the easiest and the best pancake recipe you can find.
This made-from-scratch pancake recipe, adapted from bbcgoodfood.com, has been my kids’ beloved quick breakfast staple. Made with a few ingredients that you may have in your pantry already. These pancakes freeze well, so I always make them as part of my meal prep recipes. They are so easy to make, and kids can help as well.
What you’ll love about these American pancakes
- Quick and easy to make.
- Fluffy, buttery, and tender
- They’re delicious on their own, and you can customize them with your favorite add-ins
Ingredients Needed for the Recipe
- Olive oil: Olive oil was used, but you can use melted Butter. if you are using butter, then melt the butter first to give it a chance to cool slightly before you mix it into the other wet ingredients.
- All-Purpose Flour: The base of the pancakes.
- Granulated Sugar: Just enough to sweeten the batter.
- Baking Powder: it gives these pancakes some fluffiness.
- Salt: To balance the sweetness and enhance the taste too.
- Eggs: To bind the ingredients together.
- Milk: use whole milk or 2% milk.
- Vanilla Extract: homemade vanilla adds the perfect flavor enhancer to the pancakes.
How to Make the Pancake
Here are the step-by-step instructions on how to make the pancake. For ingredient measurements and detailed instructions, check the recipe card below.
Mix the flour, baking powder, sugar, and salt in a bowl and set it aside.
Combine the eggs, milk, oil, and vanilla extract in another bowl. Whisk to combine, and pour the liquid ingredients into the dry ingredients.
Stir just enough to moisten the flour mixture. if you overwork the mixture, the pancakes will be tough. Ensure no dry flour patches are at the bowl’s bottom, but it should look a little lumpy. The batter is thick, and a few lumps are okay.
Let the batter sit for 5 minutes as you heat the griddle or skillet on the stove. This gives the batter time to thicken.
Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil or butter. Pour the batter onto the skillet, using about ¼ cup for each pancake (I like to use an ice cream scoop for easy scooping and pouring of the pancake batter).
Cook until the first side is golden brown or until the top surface bubbles and is dotted with holes for about 2 minutes. Flip and cook the other side until cooked through, about 1 more minutes.
Serve pancakes immediately. Cover and store leftover pancakes in the refrigerator for up to 5 days
How to Freeze the Pancakes
These American pancakes can be frozen for up to 3 months. To store them, let the pancakes cool completely, and then place a sheet of parchment or wax paper between each pancake and stack them together. Wrap the stack of pancakes tightly in aluminum foil or place it inside a heavy-duty freezer bag.
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes or until hot.
Suggested Toppings
- Maple syrup or frit syrup
- Warm fruit compote or fruit sauce
- Fresh berries, chopped fruit or chopped nuts
- Powdered sugar
- Whipped cream, ice cream or sorbet
- Chocolate sauce
- Fruit flavored yogurt
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Thanks for reading, and stay blessed!
Happy baking
Linda
Easy American Pancake Recipe
Equipment
- Mixing bowls
Ingredients
- 2 cups All purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
- 2 large eggs
- 1 ½ cups whole milk or 2%
- 1 teaspoon vanilla extract
- 4 tablespoons vegetable oil or melted butter
Instructions
- Mix the flour, baking powder, sugar, and salt in a bowl and set aside.
- Combine the eggs, milk oil, and vanilla extract in a separate bowl. Whisk to combine and pour the liquid ingredients into the dry ingredients.
- Stir just enough to moisten the flour mixture, and if you overwork the mixture, the pancakes will be tough. Make sure there are no patches of dry flour at the bottom of the bowl, and It should look a little lumpy. The batter is thick, and a few lumps are okay.
- Let the batter sit for 5 minutes as you preheat the griddle or skillet on the stove. This gives the batter a chance to thicken.
- Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil or butter. Pour the batter onto the skillet, using about ¼ cup for each pancake (I like to use an ice cream scoop for easy scooping and pouring of the pancake batter). Cook until the first side is golden brown or until the top surface bubbles and is dotted with holes for about 2 minutes. Flip and cook the other side until cooked through, about 1 more minute.
- Serve pancakes immediately. Cover and store leftover pancakes in the refrigerator for up to 5 days
Notes
These American pancakes can be frozen for up to 3 months. To store them, allow the pancakes to cool completely, and then place a sheet of parchment or wax paper between each pancake and stack them together. Wrap the stack of pancakes tightly in aluminum foil or place it inside a heavy-duty freezer bag.
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes or until hot.
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