FLUFFY American-style PANCAKES

(Approx. reading time 2 mins 2 secs)

Pancake batter is very easy to make, and incredibly forgiving if you mess it up. And even if you don’t make it perfect, people will be happy to be getting pancakes!

This recipe calls for milk and eggs, but those can be easily replaced for any non-dairy milk (I normally use soy milk) or an egg alternative (my favourite egg-free for pancakes are fruit purees for extra flavour, or flaxseeds for a more realistic texture).

Choosing the ingredients

Check all the posts where I talk about flour.

Check all the posts where I talk about milk.

Check all the posts where I talk about eggs.

As I mentioned, pancakes are very forgiving. And that makes them perfect for experimenting if you’re new to baking or want to go beyond using only basic ingredients. If you want to try different flours, egg alternatives, milks, sugars or syrups, flavours… pancakes are a great way to do it. Just make a small batch (this one below will give you 6 pancakes), take note of what you did so you can learn from your mistakes and successes, and have fun!



In a bowl mix your dry ingredients: 200 grams (1 2/3 cups) of plain flour, 6 grams (1 1/2 teaspoons) of baking powder, 25 grams (2 tablespoons) of sugar, and 2 grams (1/2 teaspoon) of salt.

Add the wet ingredients: 250 milliliters (just over 1 cup) of milk, 1 egg, and 30 millilitres (2 tablespoons) of melted butter or oil, and mix everything.

If the batter is a little lumpy, just keep mixing until all the lumps disappear and it becomes smooth. A fork or a whisk are the best options if you’re doing it by hand. Alternatively, you can use a blender.

Cook: option 1, on the stove

Pre-heat a frying pan. If you’re using a regular pan, add a little bit of oil or butter to prevent the pancakes from sticking. If you’re using a non-stick pan you can start making the pancakes as soon as it’s hot.

Add about 1/4 of a cup of batter to the pan (that’s a small ice-cream scoop if you have one). When the top of the pancake is covered in bubbles, flip the pancake over and cook until both sides are golden. The time will depend on how thick you make the pancakes and the temperature of the pan.

If your pancakes are getting burnt on the outside but still raw on the inside you can lower the temperature of the hob, cover the pancakes while cooking, or both.

Cook: option 2, in the oven

Put the batter on a cooking tray with enough space to expand. Bake in a preheated oven at 180 C (350 F) until the pancakes are golden brown. You don’t need to flip them.

Baking pancakes in the oven is really not traditional, and the pancakes will look a bit more like cookies than pancakes, but the texture and flavour will be exactly the same. If you’re making a very large batch, this is a great time saver and the only way to get them out in a fast in a home kitchen. If I’m making pancakes for more than 3 people, I always bake them in the oven. While the pancakes bake, I can prepare drinks, and we all get to eat warm pancakes!


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