These American pancakes are light and fluffy and should be served stacked high for that all American breakfast feel!
These fluffy American pancakes are a great weekend breakfast when you have a little more time to spare or just when you want to treat yourself.
They are also perfect for the one day of the year when you can eat pancakes all day – Pancake Day of course! Especially if you want a change from the more traditional crepe style.
Shrove Tuesday might only come around once a year, but we love these American-style pancakes all year round. They’re fun to flip and make with the kids too!
These American pancakes are delicious served simply with a berry compote and a spoonful of yogurt. You can also add chocolate chips to the batter before your fry them. Ideal if you’re chocolate lover like we are.
Or, when you’re making these scrumptious pancakes, why not go all out with crispy bacon rashers to your plate? Finish with heavy drizzles of maple syrup if you want a real sweet and savoury treat.
Perfect if you have friends coming round for a Sunday brunch, you can actually make these American-style pancakes ahead. Just store the pancakes wrapped in foil in the fridge and then just warm through in a low oven to serve. That way you’re not stuck in the kitchen while everyone is in the other room!
Baking an American classic? Our cups to grams converter can help!
- 200g self-raising flour
- 1tsp baking powder
- 1 medium free range egg
- 300ml semi skimmed milk
- 20g butter
- 1 orange, juiced
- 3tbps caster sugar
- 150g blueberries or blackberries
- 150g raspberries
- 4 heaped tbsp natural yogurt, to serve
To make this pancake recipe, in a large bowl sieve the flour and baking powder then make a small well in the centre.
Lightly beat the egg in a jug then mix with the milk. Pour a little into the flour at a time whisking continuously until you have a thick smooth batter.
Heat the butter in a large non stick frying pan and spoon in large tablespoons of batter for each pancake. Cook for 2-3 mins before flipping and cooking for a further 2-3 mins until golden. Keep warm while you cook the remaining pancakes
To make the fruit compote: Place the orange juice and sugar in a small saucepan and gently heat for 5 mins until the sugar has dissolved. Add the blackberries and blueberries and simmer for 5 mins until the berries pop and release their juices. Set aside to cool slightly.
Stack 3 American pancakes on a plate and drizzle over the compote and serve with 1 tbsp yogurt.
Top tip for making American pancakes
Make these pancakes extra special by adding a handful of fresh blueberries to the pancake mixture then fry as above.