Best fluffy American pancakes

    40 min

    In these traditional fluffy American pancakes I've swapped out the plain flour for self-raising flour for even thicker fluffy goodness.


    Glamorgan, Wales, UK
    33 people made this

    Serves: 5 

    • 135g self-raising flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons caster sugar
    • 130ml milk
    • 1 large egg
    • 2 tablespoons melted butter or olive oil, plus extra for cooking

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter or olive oil.
    2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
    3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted add a ladle of batter or two if your frying pan is big enough to cook two pancakes at the same time. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn over and cook until both sides are golden brown and the pancake has risen about 1cm thick.
    4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.

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    Reviews in English (3)


    Terrible. Thick, stodgy. Worst pancake recipe I’ve ever tried. Try Nigella’s recipe using plain flour, much lighter and tastier.  -  19 Nov 2017


    i made then second tie today and they are deliciously fluffy as of the last time. i will probably never try any other pan cake.. thank u for sharing  -  31 Jul 2015


    i am not criticizing about your what looks delicious pancakes and yes i am going to make them, and here's the but, there are one or two letters missing from your description. i am truly sorry for bringing this up  -  19 Mar 2014

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