Fluffy American-style pancakes

    15 min

    This is a recipe passed down from my grandmother. My mum called them 'on the farm' pancakes. These are amazing with maple syrup, golden syrup, lemon curd, Nutella or sprinkled with caster sugar....enjoy!


    Oxfordshire, England, UK
    789 people made this

    Makes: 12 pancakes

    • 250ml milk
    • 125g plain flour
    • 1 medium egg
    • 3 tablespoons granulated sugar
    • 3/4 teaspoon salt
    • 2 tablespoons butter or margarine, softened
    • 4 teaspoons baking powder

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Combine all ingredients in a large bowl. Mix until well blended.
    2. Pre-heat a large non-stick frying pan on medium-high heat. Using a ladle, spoon out a portion of the batter into the pan.
    3. The surface will begin to bubble. When most of the bubbles have popped (about 3 minutes), flip the pancake and allow it to cook for 2 to 3 more minutes.
    4. As each pancake finishes cooking, I usually stack the cooked ones on a baking tray in a low temperature oven to keep them warm while I cook the rest.

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    Reviews in English (77)


    we decided to try the recipe again, but this time used a pinch of salt rather than 3/4 teaspoon, and gave it an extra good beating to get loads of air in it, we also lightly oiled the pan, it was loads better and much tastier  -  25 Aug 2011


    I feel like I should re-iterate... as noted in the title, these are not meant to be thinly spread pancakes. You can dot one or two pancakes in your pan and cook them at the same time. They will roughly cook in a circular shape and will rise and be fluffy!  -  20 Mar 2012


    It's nice, but far too salty! Once i tried one the first, salty pancakes i had to try and save the mix by adding more sugar and some Vanilla essence. I did find the mix hard to move in the frying pan, even though it was nicely greased. I will try this again next time, just without so much salt.  -  05 Mar 2012