American Pancakes in a stack next to a jug of maple syrup

Easy classic American pancakes

  • serves 2
  • Easy

Double raising agent (baking powder on top of self-raising flour) makes extra-fluffy pancakes in this classic recipe, best served warm and drenched in maple syrup

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Try our classic American pancakes recipe then check out our healthy banana pancakesvegan pancakesScotch pancakes and more delicious pancake recipes.

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Ingredients

  • self-raising flour 150g
  • baking powder ½ tsp
  • egg 1 large
  • milk 150ml
  • maple syrup ½ tbsp, plus more to serve
  • butter 1-2 tbsp, plus more to serve

Method

  • Step 1

    Put the flour, baking powder and a pinch of salt in a bowl. Whisk to combine and aerate the flour slightly. Make a well in the middle, crack in the egg and pour in the milk and maple syrup. Whisk to form a thick, smooth batter.

  • Step 2

    Heat a non-stick frying pan over a medium heat and add 1 tbsp butter. Brush around the base of the pan, and pour any excess into a small bowl – you only want a small film on the base of the pan or the pancakes will crisp at the edges, rather than being a uniform golden brown.

  • Step 3

    Add 2-3 tablespoons of batter to form small-medium pancakes, about 10cm wide. Do this in batches to ensure the pancakes don’t stick together during cooking. Fry for 2-3 mins until bubbles rise to the surface, and the sides look set. Flip and cook for another 1-2 mins until golden on both sides. Keep warm in a low oven or on a warm plate while you make the rest – you should get six pancakes. Repeat with the remaining butter and mixture until all the batter is used up. Serve in stacks with more maple syrup and butter.

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Nutritional Information

  • Kcals 488
  • Fat 19g
  • Saturates 11g
  • Carbs 64g
  • Sugars 7g
  • Fibre 3g
  • Protein 14g
  • Salt 1.41g
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