Fluffy American Pancakes

Fluffy American Pancakes - These pancakes are delicious, endlessly adaptable and are perfect for a leisurely weekend breakfast. Served with a blueberry compote, they are a firm brunch favourite alongside Masala French Toast  or Menemen with Feta - Turkish Scrambled Eggs.

Fluffy American Pancakes

With pancake day fast approaching, I thought I would share my fluffy ancake recipe. This recipe is easy to make. I say that as someone who hates making pancakes because..so much time.

I’m not the only one who avoids making pancakes, it would seem. I watched the Junior bake off final week yesterday and all bar one of the kids got as frustrated with the pancake making process as I often do.

That is why I love these pancakes. They are easier to make then most and they taste just as great!

I serve them with maple syrup or golden syrup and fresh fruit or blueberry compote.

What are Pancakes?

Pancakes are essentially flat cakes that are either thin and round, or thick, fluffy and round. 

Usually made with a batter made with flour, eggs, milk and butter. They are then cooked on a griddle or frying pan with a little oil or butter.  

The shape and thickness of pancakes vary quite a bit.

In the UK, a crepe is a popular pancake recipe which is a thin pancake sometimes topped with lemon and sugar. American pancakes are usually a thick and fluffy.

They can be topped with a number of toppings such as maple syrup, golden syrup, chocolate, caramel and fresh fruit or compote.

Can pancakes be made without eggs?

Yes to make them without the Egg, sub:

• 3 tablespoon warm water with 1 tablespoon ground flax (set aside for a few minutes before using),
• ¼ mashed banana,
• 3 tablespoon hot water with 1 tablespoon chia seeds (set aside for a few minutes before using).

Can Pancakes be reheated?

Yes they can.  Simply place them in a greased pan over medium low heat. until warmed through.

Ingredients and Substitutions for Pancakes with Oat Milk

Here is what you need to make this recipe as well as substitutions you can use:

Flour

I use Self Raising Flour. You can also use Plain Flour/All Purpose Flour with 1.5 teaspoon Baking Powder 

Caster Sugar

You can also use Light Brown Sugar or Granulated Sugar.

Salt

A pinch of salt provides balance and brings out the natural sweetness of the other ingredients.

Egg

This adds lift, provides structure, richness and flavour. To sub -  mix 3 tablespoon warm water with 1 tablespoon ground flax (set aside for a few minutes before using), ¼ mashed banana, 3 tablespoon hot water with 1 tablespoon chia seeds (set aside for a few minutes before using).

Milk

Use normal or plant based Milk like Oat Milk. 

Lemon Juice and Zest

This adds flavour but also helps to make the pancakes fluffy and soft.

Vanilla

For added flavour. You can skip this if you prefer.

Oil

Vegetable, Sunflower, Coconut Oil - any neutral flavoured oil can be used here.

Optional Compote

Blueberries - A small punnet of blueberries cooked down with sugar, not only adds a pop of gorgeous colour but adds flavour too!

How to make Pancakes

Combine Self Raising Flour, Caster Sugar, Salt and the zest of ½ Lemon to a bowl. Whisk together and set aside.

Combine the Egg, Milk, Lemon Juice and Vanilla in a separate bowl and whisk together.

Mix the wet ingredients to the dry ingredients. Whisk together and let the mixture sit for 15 minutes to thicken.

Place a non stick pan over medium heat. Add a little oil. Once hot, pour a large ladleful of the batter into it.

Cook on medium low for 2 - 4 minutes. Flip and cook for a further 2 minutes. 

Storage and Make Ahead 

Fridge -  Pancakes can be kept covered in the fridge or in a ziplock bag for up to a week. 

Freezer - Pop leftover pancakes in a ziplock bag and store them in the freezer for up to 6 months. 

Reheating - These are easy to reheat. Place in a non stick pan over low with a little oil and heat until warm.

Variations 

There are various add ins you can add to the pancake batter such as:

Frozen blueberries

Chocolate chips

Desiccated coconut 

Toppings

You can add whatever toppings you like to pancakes. That is the fun of them!

Try - 

Chocolate Sauce

Nutella

Caramel Sauce

Maple Syrup

Biscoff

Bananas

Berries such as Blueberries, Strawberries, Raspberries

Jam

Cream

Yoghurt

EXPERT TIPS AND TRICKS

Make 2 or 3 at a time max - I use a mini pan to make pancakes because I struggle to get them round! If you are using a larger pan, don’t be tempted to overcrowd the pan. 

Don’t over mix the batter - If you do this, the pancakes will become tough and rubbery. It may not be perfectly smooth but it will be fine. Just make sure the flour is fully mixed in.

Cook the pancakes on medium low heat - It is such a dance trying to figure out the correct temperature to cook pancakes at. Too high and they will catch and burn. Too low and you will be stood there all day. Medium low is best.

Flip the pancake when they start bubbling - Wait till there are bubbles all over the surface of the pancake.

more breakfast recipes you will love!

Cherry and Raspberry Crumble Breakfast Bars

Braised Eggs and Butterbean Shakshuka

if you try this recipe, or any other recipe on tiffin and tea, please take a moment to ⭐rate the recipe and/ or leave me a 💬 comment. i love hearing from you, but it also helps shape future content and helps other readers who are thinking of making the recipe.