A simple, delicious pancake recipe that makes this American classic easy to master—perfect for making your Sunday brunches even better
I can’t claim to be half American without sharing a truly delicious pancake recipe. The ancestors of ultra-airy Japanese pancakes, these are still wonderfully fluffy, just in a different way—and that’s exactly why we love them.
Tips for perfect pancakes
The batter
Do not overmix the batter; a few small lumps are best for light, airy pancakes.
How do you make delicious fluffy pancakes?
Make sure your baking powder is still active by testing it in hot water; if it bubbles, it’s still good.
You can add a teaspoon of lemon juice to the milk to make it curdle slightly, which makes the pancakes more tender without changing the flavor, aside from a subtle tang. Unlike brownies, here we’re after a fluffy texture, and baking powder is essential.
Use a nonstick skillet or cast-iron griddle for steady heat, and flip the pancakes when bubbles appear on the surface and the edges are set.
How to store pancakes
Pancakes keep well in the fridge or freezer, and reheat beautifully in the toaster, air fryer, oven, or microwave.
Ingredients
- 135 g all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 2 tablespoons granulated sugar
- 130 ml milk
- 1 large egg, lightly beaten
- 2 tablespoons melted butter slightly cooled
For serving
- maple syrup
- butter
Instructions
- Sift the flour, baking powder, salt, and granulated sugar into a large bowl. In a separate bowl, lightly whisk the milk and egg, then stir in the melted butter.135 g all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, 2 tablespoons granulated sugar, 130 ml milk, 1 large egg, lightly beaten, 2 tablespoons melted butter
- Pour the milk mixture into the flour mixture and beat with a fork until the batter is mostly smooth. Any small lumps will disappear with a little mixing. Let the batter rest for a few minutes.
- Heat a skillet over medium heat and add a small knob of butter. Once melted, add a ladleful of batter, or two if the skillet is large enough to cook two pancakes at once. The batter will look very thick; this is normal.butter
- Cook for about 3 minutes, until bubbles start to form on the surface and the edges begin to set. Flip the pancake and cook for another two minutes, until both sides are golden and the pancake has risen to about 1 cm thick. If the pancake is too dark, reduce the heat slightly for the next batch.
- Repeat until all the batter has been used. You can keep the pancakes warm in a low oven, but they are best served straight from the skillet.
- Serve with plenty of maple syrup.maple syrup
