american pancakes

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

American pancakes

self-raising flour

½ tsp baking powder

golden caster sugar

eggs

melted butter,plus extra for cooking

milk

vegetable oil,for cooking

maple syrup

toppings of your choice,

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.

Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle

Banana pancakes with crispy bacon & syrup

rashers smoked streaky bacon (or pancetta strips)

tsp baking powder

brown sugar

bananas

butter

Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.

Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.

Enjoy our fluffy American-style pancakes with an oozing cheese filling and crispy bacon topping. They're great for Pancake Day or a weekend brunch

Brie-stuffed pancakes with crispy bacon

bacon

caster sugar

eggs,

semi-skimmed milk

sunflower oil

salted butter,

brie, thinly sliced

grated cheddar

Heat the grill to high and grill the bacon for 5 mins until crisp, turning halfway through. Set aside and keep warm. Tip the flour, baking powder, sugar and a large pinch of salt into a large bowl, then gradually <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the eggs and milk until you have a smooth, thick batter.

Heat a splash of the oil and small knob of the butter in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> over a medium heat until sizzling. Spoon in 1 tbsp of the batter and spread out to a rough 10cm circle with the back of the spoon. Top with a few slices of the brie, a pinch of the grated cheddar, and 1½ tbsp more of the pancake batter – the batter should cover all the cheese. Don’t worry if the batter starts to spread – you can shape it by pushing the cheese back toward the centre using a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Cook for 2-3 mins until bubbles start to form on the surface, then carefully flip and cook for 2 mins more. Keep warm while repeating the process with the rest of the oil, butter, batter and cheese. Serve topped with some salted butter and the crispy bacon.

You'll flip over these next level fluffy American pancakes – the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon

Fluffy American pancakes with cherry-berry syrup

cinnamon

tsp caster sugar

buttermilk or plain yogurt

blueberries

frozen or canned pitted cherries

tsp cornflour

vanilla pod

thick-cut smoked streaky bacon

flavourless oil

mascarpone

Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.

Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.

Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.

Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively – adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.

When you’re halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.

To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.

How to make pancake mix: this homemade pancake mix uses just 5 ingredients and takes minutes to prepare, for up to 6 months of almost &quot;instant&quot; light and fluffy pancakes and waffles!

The Perfect Homemade Pancake Mix

white flour

sugar

salt

tsp baking soda

egg egg

milk (or 1 cup buttermilk)

tbsp melted butter (or coconut oil/vegetable oil)

tsp vanilla extract (optional)

Combine all the dry ingredients, mix, and store!

How To Make Pancake Mix?

Store in an airtight glass container in a cool, dark, dry place like a pantry or kitchen cupboard for up to 6 months.Make things even more effortless by portioning the dry pancake mix recipe into single batch Ziplock bags (one cup of pancake mix makes 5-6 pancakes), so there’s NO measuring required when it comes time to use it.

How to Store

Add all the wet ingredients to a bowl and whisk/mix to combine.

Sift in the dry ingredients and mix with a spatula until combined. Don&#39;t worry about getting out all the lumps. Otherwise, you risk overworking the pancake batter.

Meanwhile, heat a large skillet (or griddle) over medium heat and add a bit of butter.

Once melted, add 1/3 cup &quot;scoops&quot; to the pan to form your pancakes and allow them to cook until bubbles form on the surface of the pancakes and the underside is a golden color. Then flip and cook until golden below (usually 3-4 minutes for the first side, then 1-2 for the second one).

Enjoy with all your favorite toppings like syrup and berries!

How To Make Pancakes with Pancake Mix

Whether you&#039;re in need of a birthday cake alternative, wedding cake alternative, or something new for pancake day, this American pancake cake is dressed to impress. Made up of old fashion buttermilk pancakes with a sweetened coconut cream frosting and berries, these pancakes take decadent to a new level! Plus, not only is this pancake cake recipe super simple - but it&#039;s also easily customizable!

Pancake cake with coconut cream frosting

flour

Sugar

Baking powder

½ Tbsp baking soda

buttermilk (or a buttermilk alternative)

Tbsp butter (for pan)

½ tsp Vanilla extract (optional)

coconut cream

vanilla extract

icing sugar (up to ½ cup if needed)

Summer berries (to decorate)

Edible Roses (to decorate)

Begin by sifting all of the dry ingredients into a large bowl and whisking to combine well.

Then, create a well in the center of the flour mixture, add in the wet ingredients; eggs, 1/2 stick (1/4 cup) of melted butter, and the buttermilk and mix until just combined.Be careful not to overmix the pancakes mix, or you won&#039;t get beautifully fluffy pancakes. It&#039;s okay if there are a few small lumps of flour.

Allow the batter to rest for 15 minutes to allow the gluten to relax. Then heat two tablespoons of butter in a large frying pan.

Once hot, add enough pancake batter to coat the bottom of the pan ( between 1/4-1/2 cup batter usually, depending on the size of your pan) and cook over medium heat until the surface begins to bubble, then flip, and cook for a further 2-3 minutes.

For a two-tier cake, make 5- large pancakes, then reduce the amount of batter to only coat 3/4 the pan ( or use a smaller pan) and make a further six pancakes. For three tiers, aim for 3-4 large, 3-4 medium, and 3-4 small pancakes, then allow to cool completely on a wire rack.

Meanwhile, prepare the coconut cream frosting by whipping the coconut cream with the icing sugar and vanilla until smooth and thick.

Stack the pancakes with an even layer of frosting between each pancake, then decorate with summer berries and edible roses.

If you have leftover pancakes/ make the pancakes in advance ( before topping them), then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.You may also be able to prepare the batter in advance and keep it covered in the fridge for a couple of days - though I haven&#039;t tried this.The assembled pancake cake is best eaten on the same day it&#039;s assembled. Keep it in the fridge when possible, to stop the coconut cream softening and making the pancakes&#039; soggy&#039; too soon.

How To Store

These fluffy, American-style pancakes have a hidden chocolatey centre and soak up the maple syrup like sponges

Chocolate-filled pancakes with caramelised banana

1½ tsp baking powder

melted butter

vegetable oil

chocolate hazelnut spread

maple syrup and 4 tbsp toasted, chopped hazelnuts, to serve

To make the pancake batter, mix the flour, baking powder, 1 tbsp sugar and a pinch of salt in a large bowl with a whisk. Make a well in the centre, crack in the eggs and add the melted butter and milk. Whisk the wet ingredients in the centre until combined, then gradually incorporate the dry ingredients until you have a thick, smooth batter. Transfer to a jug. Heat the oven to its lowest setting and put a couple of baking trays in to keep the pancakes warm as you cook them.

Heat a knob of butter and a drizzle of oil in a large, non-stick frying pan over a medium heat. When the butter is foaming, pour rounds of batter into the pan, about 8cm wide – leave space between them as they will expand as they cook. Scoop teaspoons of chocolate spread from the jar and pop one in the centre of each pancake, then use a tiny bit more batter to just cover the chocolate spread. Continue cooking for 1-2 mins until the underside is golden brown, then carefully flip the pancakes and cook for 1 min more on the other side. When golden, transfer to a baking tray and keep warm in the oven while you cook the next batch.

When the pancakes are all cooked, caramelise the bananas. Wipe the frying pan clean with kitchen paper and scatter in the remaining 2 tbsp sugar. Heat the sugar until it melts and starts to bubble to a deep amber colour, then toss in the bananas and coat them in the caramel. If the sugar hardens, drizzle in a little maple syrup or water, then bubble for 30 secs until syrupy.

Serve the pancakes stacked with the caramelised banana pieces between the layers and more piled on top. Drizzle over the maple syrup, then scatter over the hazelnuts.

Who can resist a fluffy American pancake? For these beauties you make your own buttermilk which literally involves whisking milk and lemon juice together. It really takes them to the next level.

American Pancakes

Unsalted Butter

Milk

Lemon

Self Raising Flour

Baking Powder

Caster Sugar

Berries

Maple Syrup

Nutella

Peanut Butter

Bacon

Melt the butter in a small pot over a low heat and leave to cool slightly.

Measure the milk into a jug, squeeze in the lemon juice and whisk with a fork. Set aside for 5 mins to curdle (boom, you’ve made buttermilk).

Measure the flour, baking powder, caster sugar and a pinch of salt into a bowl. Whisk together then make a well in the centre. Crack in the egg, pour in the melted butter and buttermilk then whisk everything together until a smooth pancake batter.

Melt a smidge of butter in a non-stick frying pan over a medium heat, swirling the pan so that it coats the base. Spoon in some of the batter to make 3 pancakes, around 6cm in diameter each.

Cook for 2-3 mins on this first side until bubbles appear on the top of each pancake and the underside is deeply golden and releases from the pan easily. Flip and cook for a further 1-2 mins on the second side.

Repeat with the remaining batter. Serve the pancakes with whatever toppings you like (I love berries and maple syrup with some more butter but you do you).

Clever!1 never made buttermilk before and it seemed to give an even better result than shop-bought. Thanks for a great tip Sophie. Now milk glut = fluffy pancakes

Delicious ! Love the tangy-ness of the homemade buttermilk. Who knew it could be that easy!

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Top 8 american pancakes recipes from across the web

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American pancakes

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American Pancakes

The most viewed american pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine