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American Pancakes

Homemade American pancakes with syrup on a white ceramic dish.
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Who doesn’t love the smell of a hot griddle on a Saturday morning? This recipe is my go-to when I want that classic “diner-style” breakfast—thick, golden, and incredibly soft. These aren’t your average flat pancakes; they’re tall and cloud-like, but simple enough to whip up even if you’re still half-asleep.

Ingredients

Scale
  • 1 Cup (120g) All-purpose flour
  • 1 Cup (240ml) Whole milk
  • 1 Large Egg
  • 2 Tbsp Butter (melted) or vegetable oil
  • 2 Tbsp Sugar
  • 2 Tsp Baking powder
  • 1 Pinch Salt

Instructions

  1. Prep your “warm nest”: Heat your oven to 200°F (90°C). Put a plate inside. This keeps the first pancakes warm while you finish the batch.
  2. Mix the dry stuff: In a small bowl, whisk the flour, sugar, baking powder, and salt.
  3. Mix the wet stuff: In a larger bowl, whisk the milk, egg, and your choice of melted butter or oil.
  4. The “Well” Method: Pour the dry ingredients into the wet ones. Stir until just combined. Stop immediately when the flour streaks disappear. Lumps are good—over-mixing makes them rubbery!
  5. Heat the pan: Get your skillet to medium heat. Flick a drop of water on it; if it sizzles and dances, you’re ready. Lightly oil the surface.
  6. The Pour: Spoon about 3 tablespoons of batter per pancake.
  7. The Wait: Watch for bubbles. When they pop and stay open like tiny craters, and the edges look matte, it’s time to flip.
  8. The Flip: Slide your spatula under and flip in one confident motion. Cook for 1-2 more minutes until the center feels springy.

Notes

Serving Suggestions

  • The Classic: A big pat of salted butter and real maple syrup.
  • The Fancy: Top with Greek yogurt and a little lemon zest to cut the sweetness.

Tips & Tricks

  • Fresh is Best: Make sure your baking powder isn’t older than 6 months. It’s the secret to that “sky-high” rise.
  • The Crunch: For a diner-style crust, sprinkle a tiny bit of sugar on the raw side right before you flip.

Storage & Reheating

  • Store: Keep in an airtight container in the fridge for up to 3 days.
  • Freeze: Stack with parchment paper between them and freeze in a bag for 2 months.
  • Reheat: Use a toaster! It keeps the edges crisp. Avoid the microwave, or they’ll get soggy.

Find it online: https://recipesh.com/american-pancakes/