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- An American classic

The ultimate fluffy American pancakes recipe

After much experimentation, these are the real deal

2y ago

After much experimentation, these are the real deal. Everyone loves American pancakes as a breakfast treat. Now you can make them for yourself at home.

Classic American-style pancakes

These fluffy, golden pancakes are now a regular staple in my house for special birthday breakfasts, lazy Sunday brunches... and well, any day really.



  • 1 1/4 cup/150g self-raising flour
  • 1 1/4 cup/150ml whole milk
  • 1 teaspoon of baking powder
  • 1 tbsp caster sugar
  • Splash of apple cider vinegar (optional)
  • 2 large eggs
  • 20g melted butter
  • Pinch of salt
  • Optional: berries, banana, chocolate chips
  • Toppings: Greek-style yogurt, jelly or jam, maple syrup, honey, lemon, sugar, bacon - whatever floats your boat


  1. Combine your flour, baking powder, sugar and a pinch of salt in a mixing bowl, make a shallow hole in the middle and crack the eggs in.
  2. Add your melted butter and milk. Beat the egg gently, then begin folding in the flour, gradually adding the milk as you go.
  3. Add a small splash of apple cider vinegar – this helps keep the pancakes light and fluffy.
  4. Put the bowl in the fridge for 30 minutes or so (you can skip this step if it's a pancake emergency).
  5. Add more milk if the batter is too thick – you want it to fall slowly off the ladle so it shouldn't be thin.
  6. Heat some butter in a skillet, and wait for it to get really hot – this step is key for avoiding pale, under-cooked pancakes.
  7. At this stage you can add fruit or chocolate into the batter. Raspberries or blueberries work well, or try combining sliced banana with chopped chocolate or choc chips. Make sure the batter covers the berries before you pour the batter in the pan, to avoid burnt fruit.
  8. Cook your pancakes for around two minutes on each side.
  9. Serve hot from the pan with your fave toppings.

Recipe Notes

This serves two generously. Double the recipe (or more), if you're feeding a crowd.

Recipe by

Clare Wiley

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Comments (2)

  • never used ACV. Makes sense although I figured the baking powder would provide all the lift it would need.

      1 year ago
  • Will definitely tryout.

      1 year ago