American pancakes are a staple of classic U.S. cuisine, known for their thick, airy texture compared to their thin European cousins. Typically served in tall stacks with butter and maple syrup, they can also be topped with fruit, nuts, or chocolate for extra indulgence. This recipe offers a simple yet authentic version that will please any crowd — ideal for lazy weekend mornings or quick weekday treats.

Ingredients

Portions

-

4

+

Pancake Batter

• 200
  g
  all-purpose flour
• 2
  tsp
  baking powder
• 1/2
  tsp
  baking soda
• 1/4
  tsp
  salt
• 2
  tbsp
  sugar
• 2
  eggs
• 300
  ml
  buttermilk (or milk + 1 tbsp lemon juice)
• 50
  g
  melted butter (plus extra for cooking)
• 1
  tsp
  vanilla extract (optional)

For Serving

• Maple syrup
• Butter (optional)
• Fresh berries (optional)

Recipe keys

• Vegetarian

Tags

pancakedesertmaple syrup

Ivan Horvat

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Method

Making the Batter

• Combine Dry Ingredients
  In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
• Whisk Wet Ingredients
  In a separate bowl, mix the eggs, buttermilk, melted butter, and vanilla extract until smooth.
• Mix the Batter
  Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy — do not overmix.

Cooking the Pancakes

• Heat the Pan
  Preheat a non-stick pan or griddle over medium heat and lightly grease with butter.
• Cook Pancakes
  Pour about 1/4 cup of batter per pancake into the pan. Cook for 2–3 minutes, or until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
• Repeat and Keep Warm
  Repeat with the remaining batter, keeping cooked pancakes warm under a towel or in a low oven.

Serving

• Serve Pancakes
  Stack pancakes on a plate, add a pat of butter on top, drizzle generously with maple syrup, and garnish with fresh fruit if desired.