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–+ servings
Fluffy American pancakes. These thick beauties are light and fluffy and perfect for lazy brunches or just as an extra special treat! Recipe by movers and bakers
5 from 2 votes

Fluffy American Pancakes

Level up your breakfast with these fluffy American pancakes! This recipe creates a gloriously thick batter that results in pillowy, cloud-like pancakes every time. These American-style hotcakes are soft-baked on a dry pan for that iconic, perfectly even golden finish. Whether you're stacking them high with maple syrup or fresh berries, this easy buttermilk pancake recipe is the only one you'll ever need for a dreamy weekend brunch!
Servings 12 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 380 g (2 ½ cups + 3 tbsp) plain (all purpose) flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 250 g (1 cup + 1 tbsp) yogurt (I used Greek)
  • 250 ml (1 cup + 1 tbsp) milk
  • 2 large eggs
  • 1 tsp vanilla
  • 75 g (¼ cup + 1 tbsp) unsalted butter, melted and cooled

Instructions

  • Heat the frying pan on medium-low whilst making the pancake mixture. No need to oil it, as long as it is a non stick frying pan, the pancakes will not stick!
  • In a large mixing bowl, sift together the flour, sugar, baking powder, bicarbonate of soda and salt. Whisk to combine then set the bowl aside. Separately, in a large jug, whisk together the yogurt, milk, eggs and vanilla.
  • Tip the wet mixture into the dry and beat together until just combined.
  • With the beaters on low, slowly drizzle in the melted butter, mixing only until completely combined and smooth. The batter will be quite thick.
  • Place a couple of spoonfuls of the mixture on the hot pan (no need for oil) and cook until the edges look dry and a few bubbles start to appear on top. The bottom of the pancake should no longer stick to the pan. This should take a minute or two. Carefully flip the pancake and allow the other side to cook until golden brown, another minute or so. Enjoy!

Video

Notes

  • Use ingredients at room temperature. This includes the milk, yogurt and eggs (if you store them in the fridge). Room temperature ingredients will blend together more easily and cook up better when making this fluffy American pancake recipe.
  • Mix the batter as little as possible when combining the wet ingredients in with the dry. The more the batter is mixed, the tougher the pancakes will turn out, as the gluten is developed leading to rubbery pancakes.
  • When melting the butter, you can either do it on the stovetop in a small saucepan, or in short bursts in the microwave. Make sure to allow it to cool slightly before using, so that it is not too hot when combined with the pancake batter.
  • Always cook pancakes using a preheated pan. The heat of the pan is part of what causes the pancakes to develop the texture and fluffiness, so this is really important.
  • I use absolutely no oil or butter on my non stick ceramic frying pan. However, if you feel it might stick, lightly brush some melted butter over the pan before cooking the pancakes.
  • Cook each pancake until it is easy to slip a spatula under it to flip. Look for a handful of bubbles appearing on top of the pancake before you flip it. It will still look wet on top, but the sides should be at least partly dulled as they have cooked. Once flipped, the remainder of the pancake will cook through too.
    • Author: Andrea
    Calories: 306kcal
    Course: Breakfast
    Cuisine: American
    Keyword: Best American Style Pancakes UK, Easy Thick Buttermilk Pancakes, Fluffy American Pancakes with Yogurt, Knowing when to flip (The Bubble Rule), Pillowy and Cloud-Like Texture, Thick and Hearty Breakfast Stacks, Using Greek Yogurt for Thicker Batter

    Nutrition

    Calories: 306kcal