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Egg, Milk and Butter Fluffy American Pancakes
Master fluffy American pancakes with eggs, milk and butter for stackable breakfast perfection in just a few easy steps.
This recipe presents classic, American-style pancakes renowned for their light, fluffy crumb and delicately golden exterior. Prepared from a simple batter of wheat flour, eggs, milk, baking powder, a touch of sugar, and melted butter—often enhanced with vanilla—these pancakes rely on chemical leavening to achieve their signature thickness and softness. Quick to mix and cook on a lightly greased, hot griddle, they are traditionally stacked and served warm, making them a popular choice for leisurely breakfasts, celebratory brunches, or comforting afternoon snacks.
Egg, Milk and Butter Fluffy American Pancakes
Whisked in a single bowl and ready to cook in minutes, this version is built for busy mornings when convenience matters as much as taste. The batter keeps nicely in the fridge for a day, so you can flip fresh pancakes on demand and dress them up with anything from blueberries to chocolate chips.
Prep Time
30 minutes
30 minutes
Cook Time
15 minutes
15 minutes
Total Time
45 minutes
45 minutes
Ingredients
All-purpose flour 250 g
- Baking powder (chemical yeast) 11 g
- Granulated sugar 30 g
- Fine salt 1 pinch
- Whole milk 300 ml
- Large eggs 2
- Unsalted butter, melted 30 g
- Neutral oil for greasing the pan (optional) 1 tsp
- Vanilla extract or vanilla sugar (optional) 1 tsp or 1 packet
- Maple syrup, fresh fruit, powdered sugar for serving (optional) to taste
Method
Melt the butter in a small saucepan and let it cool slightly
- Combine flour, sugar, baking powder and a pinch of salt in a large bowl
- Whisk the eggs in a separate bowl until foamy
- Pour the milk into the eggs and whisk until smooth
- Drizzle the cooled melted butter into the egg-milk mixture while whisking continuously
- Make a well in the dry ingredients and pour the wet mixture into the centre
- Stir gently with a spatula just until the flour is moistened and a thick, slightly lumpy batter forms
- Cover the bowl and let the batter rest for about 15 minutes at room temperature
- Heat a non-stick pan over medium heat and lightly grease it with a little butter or oil
- Pour a small ladle of batter into the hot pan to form a round pancake of about 10 cm in diameter
- Cook until bubbles appear on the surface and the edges begin to set and look dry
- Slide a spatula under the pancake and flip it in one quick motion
- Cook the second side until golden brown and the centre is fully set
- Transfer the cooked pancake to a warm plate and cover loosely to keep it hot
- Lightly grease the pan again if needed and repeat the cooking process with the remaining batter
- Serve the fluffy pancakes warm with butter, maple syrup, fruit or any topping you like
Nutrition (whole recipe)
Calories
1620 kcal Protein
48 g Fat
50 g Carbs
236 g Fiber
6 g Sugar
46 g
1620 kcal Protein
48 g Fat
50 g Carbs
236 g Fiber
6 g Sugar
46 g
Notes
Chef’s note: Let the mixed batter rest 10 minutes so the baking powder can fully activate—your pancakes will rise higher and stay softer. For a gentle tang and gorgeous caramelized edges, replace ¼ of the milk with plain yogurt or buttermilk.
why this recipe
If you’re craving breakfast that feels like a warm weekend hug, this method for fluffy American pancakes is the one to trust: the batter comes together in minutes yet delivers stacks that rise tall, stay tender, and boast a delicate vanilla-butter aroma that perfumes the kitchen. A clever balance of leavening agents gives each pancake an airy crumb without sacrificing the pleasant, slightly chewy bite, while a brief resting time lets the gluten relax so the texture turns pillowy instead of tough. Finished with a gentle sizzle in butter, they emerge golden and lacy at the edges, ready to soak up maple syrup or cradle fresh berries, proving that a simple bowl of pantry staples can yield something memorably decadent.
FAQs
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Frequently Asked Questions
Can I prepare the pancake batter ahead of time and store it in the refrigerator for later use?
Yes. The mixed batter keeps well in the refrigerator for about 24 hours; just cover the bowl or transfer it to an airtight container. Before cooking, give it a gentle stir and add a splash of milk if it has thickened, knowing the pancakes may rise slightly less than when the batter is freshly made.
Can I freeze the cooked pancakes and reheat them later?
Yes—let the pancakes cool completely, stack them with sheets of parchment between, seal in a freezer bag, and they’ll keep for about 2 months. Reheat straight from frozen in a toaster, a 180 °C (350 °F) oven for 5–7 minutes, or a 20–30 second microwave burst until hot and fluffy.
How can I adapt the recipe for dairy-free pancakes?
Swap the 300 ml whole milk for the same amount of an unsweetened plant milk (soy, oat, or almond work best) and replace the 30 g melted butter with 30 g neutral oil or plant-based margarine, melted. If you want the gentle tang of buttermilk, stir 1 tsp lemon juice or apple-cider vinegar into the plant milk and let it stand 5 minutes before mixing; cook the batter exactly as directed.