American Pancakes

Name: American Pancakes
Total time: 29 min
Yield: 4 servings
Ingredients: 50 g Unsalted butter; 240 g Plain flour; 30 g Sugar; 10 g Baking powder; 1 tsp Fine salt; 2 piece Egg; 360 ml Whole milk; 1 tsp Vanilla extract; 5 g Unsalted butter

29 min · 21 min active · makes ~805 g · Trivial

Fluffy American pancakes made with whole milk and vanilla extract. Serves 4 with butter and your choice of toppings.

See more →

American Pancakes

Fluffy American pancakes made with whole milk and vanilla extract. Serves 4 with butter and your choice of toppings.

See more →

TOTAL TIME

29 min

ACTIVE TIME

21 min

QUANTITY

~805 g

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/8

Tools0/8

Ingredients

0/8 gathered · 4 servings

55g

240g

30g

10g

1tsp

2piece

360ml

1tsp

#	Quantity	Notes	State
1	55g	—	—
2	240g	—	—
3	30g	—	—
4	10g	—	—
5	1tsp	—	—
6	2piece	—	—
7	360ml	—	—
8	1tsp	—	—

Tools

9 items

Serveware

1 item

Procedure

23 steps

1 of 23

Put the butter into a small saucepan.

Unsalted butter · 50 g

⏱ 5s

ResultUnsalted butter

2 of 23

Set the pan over a low heat and let the butter melt completely, swirling once or twice, then remove from the heat and leave to cool slightly.

⏱ 2 min

ResultMelted butterused in step 11

3 of 23

Tip the flour into a large mixing bowl.

Plain flour · 240 g

⏱ 10s

ResultPlain flour

4 of 23

Add the sugar to the flour.

Sugar · 30 g

⏱ 5s

ResultPlain flour and sugar

5 of 23

Add the baking powder to the bowl.

Baking powder · 10 g

⏱ 5s

ResultPlain flour and sugar and baking powder

6 of 23

Add the salt to the bowl.

Fine salt · 1 tsp

⏱ 5s

ResultPlain flour mixture

7 of 23

Whisk the flour, sugar, baking powder and salt together until evenly combined and no lumps remain.

⏱ 20s

8 of 23

Crack the eggs into a medium bowl, discarding the shells.

Egg · 2 piece

⏱ 10s

ResultEgg

9 of 23

Pour the milk into the bowl with the eggs.

Whole milk · 360 ml

⏱ 5s

ResultEgg and whole milk

10 of 23

Add the vanilla extract to the bowl.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg and whole milk and vanilla extract

11 of 23

Pour the melted butter into the egg and milk mixture.

Melted butter · step 2

⏱ 5s

ResultEgg mixture

12 of 23

Whisk the eggs, milk, vanilla and melted butter together until smooth and well combined.

⏱ 20s

ResultWet pancake mixture

13 of 23

Pour the wet mixture into the dry mixture.

Wet pancake mixture · step 12

⏱ 10s

ResultWet pancake mixture

14 of 23

Whisk the wet and dry ingredients together until you have a smooth, thick batter with no dry pockets — stop as soon as it comes together; a few small lumps are fine.

⏱ 30s

ResultPancake batter

15 of 23

Leave the batter to rest for 5 minutes so the baking powder activates and the flour fully hydrates.

⏱ 5 min

ResultRested pancake batterused in step 18

16 of 23

Rub a small knob of butter around the inside of a large non-stick frying pan with a piece of kitchen paper to give it the thinnest possible coating.

Unsalted butter · 5 g

⏱ 15s

17 of 23

Place the pan over a medium heat and let it warm through until the butter just begins to shimmer but not colour.

⏱ 1 min

18 of 23

Pour a ladleful (about 80 ml) of batter into the centre of the pan and let it spread naturally into a round about 10 cm across.

Rested pancake batter · step 15

⏱ 10s

ResultPart-set pancake

19 of 23

Cook undisturbed until bubbles form across the surface of the pancake and the edges look set and matte.

⏱ 2 min

ResultPancake ready to flip

20 of 23

Slide a spatula firmly under the pancake and flip it in one confident movement.

⏱ 10s

ResultFlipped pancake

21 of 23

Cook for a further minute until the underside is golden brown and the pancake is cooked through, then slide onto a plate.

⏱ 1 min

ResultCooked pancake

22 of 23

Continue cooking the remaining batter in batches, adding a little butter between each pancake, until all the batter is used up — you should have around 12 pancakes.

⏱ 15 min

ResultBatch of cooked pancakes

23 of 23

Stack the pancakes in generous piles on a large serving plate and bring straight to the table.

Batch of cooked pancakes · step 22

⏱ 15s

ResultAmerican Pancakes

Total Time29 min

#	Product	Action
1	50 g	Put the butter into a small saucepan.⏱ 5sResultUnsalted butter
2	—	Set the pan over a low heat and let the butter melt completely, swirling once or twice, then remove from the heat and leave to cool slightly.⏱ 2 minResultMelted butterused in step 11
3	240 g	Tip the flour into a large mixing bowl.⏱ 10sResultPlain flour
4	30 g	Add the sugar to the flour.⏱ 5sResultPlain flour and sugar
5	10 g	Add the baking powder to the bowl.⏱ 5sResultPlain flour and sugar and baking powder
6	1 tsp	Add the salt to the bowl.⏱ 5sResultPlain flour mixture
7	—	Whisk the flour, sugar, baking powder and salt together until evenly combined and no lumps remain.⏱ 20s
8	2 piece	Crack the eggs into a medium bowl, discarding the shells.⏱ 10sResultEgg
9	360 ml	Pour the milk into the bowl with the eggs.⏱ 5sResultEgg and whole milk
10	1 tsp	Add the vanilla extract to the bowl.⏱ 5sResultEgg and whole milk and vanilla extract
11	Melted butterstep 2	Pour the melted butter into the egg and milk mixture.⏱ 5sResultEgg mixture
12	—	Whisk the eggs, milk, vanilla and melted butter together until smooth and well combined.⏱ 20sResultWet pancake mixture
13	Wet pancake mixturestep 12	Pour the wet mixture into the dry mixture.⏱ 10sResultWet pancake mixture
14	—	Whisk the wet and dry ingredients together until you have a smooth, thick batter with no dry pockets — stop as soon as it comes together; a few small lumps are fine.⏱ 30sResultPancake batter
15	—	Leave the batter to rest for 5 minutes so the baking powder activates and the flour fully hydrates.⏱ 5 minResultRested pancake batterused in step 18
16	5 g	Rub a small knob of butter around the inside of a large non-stick frying pan with a piece of kitchen paper to give it the thinnest possible coating.⏱ 15s
17	—	Place the pan over a medium heat and let it warm through until the butter just begins to shimmer but not colour.⏱ 1 min
18	Rested pancake batterstep 15	Pour a ladleful (about 80 ml) of batter into the centre of the pan and let it spread naturally into a round about 10 cm across.⏱ 10sResultPart-set pancake
19	—	Cook undisturbed until bubbles form across the surface of the pancake and the edges look set and matte.⏱ 2 minResultPancake ready to flip
20	—	Slide a spatula firmly under the pancake and flip it in one confident movement.⏱ 10sResultFlipped pancake
21	—	Cook for a further minute until the underside is golden brown and the pancake is cooked through, then slide onto a plate.⏱ 1 minResultCooked pancake
22	—	Continue cooking the remaining batter in batches, adding a little butter between each pancake, until all the batter is used up — you should have around 12 pancakes.⏱ 15 minResultBatch of cooked pancakes
23	Batch of cooked pancakesstep 22	Stack the pancakes in generous piles on a large serving plate and bring straight to the table.⏱ 15sResultAmerican Pancakes
Total Time		29 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	442kcal
	12g
	17g
	10g
	59g
	12g
	2g
	932mg

Ingredients0/8

Tools0/8

Recipe

American Pancakes

Fluffy American pancakes made with whole milk and vanilla extract. Serves 4 with butter and your choice of toppings.

What you’ll doYou will whisk together dry ingredients, then wet ingredients separately, before combining them into a batter that rests for 5 minutes. You'll then cook the pancakes one at a time in a buttered pan over medium heat, flipping each when the top surface bubbles, until all batter is used.

Serves4

Total29 min

LevelMedium

Ingredients

Unsalted butter55 g
Plain flour240 g
Sugar30 g
Baking powder10 g
Fine salt1 tsp
Egg2 piece
Whole milk360 ml
Vanilla extract1 tsp

Tools

Plain flour bowl (large mixing bowl)Pancake batter bowl (large mixing bowl)Small saucepanMedium bowlLarge non stick frying panSpatulaWhiskLarge serving plateKitchen paper

Method

Put the butter into a small saucepan.

5sSmall saucepanUnsalted butter · 50 g

Set the pan over a low heat and let the butter melt completely, swirling once or twice, then remove from the heat and leave to cool slightly.

Result · Melted butter · used in step 11

2 minSmall saucepan

Tip the flour into a large mixing bowl.

10sPlain flour bowl (large mixing bowl)Plain flour · 240 g

Add the sugar to the flour.

5sPlain flour bowl (large mixing bowl)Sugar · 30 g

Add the baking powder to the bowl.

5sPlain flour bowl (large mixing bowl)Baking powder · 10 g

Add the salt to the bowl.

5sPlain flour bowl (large mixing bowl)Fine salt · 1 tsp

Whisk the flour, sugar, baking powder and salt together until evenly combined and no lumps remain.

20sPlain flour bowl (large mixing bowl), Whisk

Crack the eggs into a medium bowl, discarding the shells.

10sMedium bowlEgg · 2 piece

Pour the milk into the bowl with the eggs.

5sMedium bowlWhole milk · 360 ml

Add the vanilla extract to the bowl.

5sMedium bowlVanilla extract · 1 tsp

Pour the melted butter into the egg and milk mixture.

5sMedium bowlMelted butter · step 2

Whisk the eggs, milk, vanilla and melted butter together until smooth and well combined.

20sMedium bowl, Whisk

Pour the wet mixture into the dry mixture.

10sPancake batter bowl (large mixing bowl)Wet pancake mixture · step 12

Whisk the wet and dry ingredients together until you have a smooth, thick batter with no dry pockets — stop as soon as it comes together; a few small lumps are fine.

30sPancake batter bowl (large mixing bowl), Whisk

Leave the batter to rest for 5 minutes so the baking powder activates and the flour fully hydrates.

Result · Rested pancake batter · used in step 18

5 minPancake batter bowl (large mixing bowl)

Rub a small knob of butter around the inside of a large non-stick frying pan with a piece of kitchen paper to give it the thinnest possible coating.

15sLarge non stick frying pan, Kitchen paperUnsalted butter · 5 g

Place the pan over a medium heat and let it warm through until the butter just begins to shimmer but not colour.

1 minLarge non stick frying pan

Pour a ladleful (about 80 ml) of batter into the centre of the pan and let it spread naturally into a round about 10 cm across.

10sLarge non stick frying panRested pancake batter · step 15

Cook undisturbed until bubbles form across the surface of the pancake and the edges look set and matte.

2 minLarge non stick frying pan

Slide a spatula firmly under the pancake and flip it in one confident movement.

10sLarge non stick frying pan, Spatula

Cook for a further minute until the underside is golden brown and the pancake is cooked through, then slide onto a plate.

1 minLarge non stick frying pan

Continue cooking the remaining batter in batches, adding a little butter between each pancake, until all the batter is used up — you should have around 12 pancakes.

15 minLarge non stick frying pan

Stack the pancakes in generous piles on a large serving plate and bring straight to the table.

Result · American Pancakes

15sLarge serving plateBatch of cooked pancakes · step 22

Printed 27 September 2026