If it's Saturday morning and I want something quick for breakfast, I make American pancakes. This recipe has always worked without complications. I've never had surprises, and the pancakes always come out fluffy, just as they should. I love that they are consistent and the batter doesn't run, but it doesn't remain floury or dense either. I make them quite often, especially when I have buttermilk or yogurt left in the fridge.
Quick Info
Total time: about 25 minutes
Servings: 4-5 (depending on the size of the pancakes)
Difficulty: easy
Recipe type: breakfast, quick dessert
Ingredients
2 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten eggs
2 cups buttermilk or yogurt
2 tablespoons sugar
a pinch of salt
vanilla extract
Preparation method
1. In a large bowl, sift the flour together with the baking powder, baking soda, and salt. Add the sugar over them.
2. Make a well in the center of the dry mixture.
3. In another bowl, beat the eggs, then mix them with the buttermilk or yogurt and add the vanilla extract.
4. Pour the liquid mixture over the dry ingredients. Mix with a spatula, not too much – the batter should remain quite thick and doesn't need to be perfectly smooth.
5. Heat a non-stick skillet over medium heat. Grease it with a little butter or oil, just enough to prevent sticking.
6. Pour a little more than half a ladle of batter for each pancake, directly in the center, without spreading the batter.
7. Wait until bubbles form on the surface of the pancake and the edges become firm. Carefully flip the pancake to the other side and let it cook until golden brown.
8. For each pancake, grease the skillet again if needed to prevent sticking.
Why I make this recipe often
These pancakes are quick to make, you don't need complicated ingredients, and they always yield good results. The batter is versatile and works with both buttermilk and yogurt. They are perfect for mornings when you want something warm without much fuss.
Tips and variations
Tips
- If the skillet is not non-stick or tends to stick, don't skip greasing with butter or oil for each pancake.
- Don't overmix the batter – a lumpier texture makes them fluffier.
- If you want smaller pancakes, use a large spoon instead of a ladle.
Substitutions
- Buttermilk can be replaced with thin yogurt. If using thicker yogurt, you can add a little regular milk to achieve the right consistency.
- Vanilla extract can be omitted if you don't have it, or you can add a little lemon zest for a different flavor.
Variations
- For richer pancakes, add a little melted butter to the batter (this is not in the basic recipe, but it works).
- You can add fruits (blueberries, sliced bananas) directly into the batter before cooking.
- They can also be made with whole milk, but the texture and flavor won't be as airy as with yogurt or buttermilk.
Serving ideas
- I most often eat them with raspberry jam and whipped cream; it's my favorite combination.
- They are also good with syrup, fresh fruits, or butter.
- They can be served plain; they are not bland.
Frequently asked questions
Why is the batter so thick?
That's how American pancakes should be. If you thin it out, they won't be fluffy anymore.
Can I replace baking soda or baking powder with something else?
I don't recommend it. You need both to achieve the fluffy texture.
Can I make the batter the night before?
No, I don't recommend leaving it overnight because the leavening agents lose their effectiveness, and the pancakes won't rise the same way.
Can they be made without eggs?
The result won't be as airy, and they won't have the same structure, so I don't recommend it.
What do I do if I don't have buttermilk or yogurt?
You can try with milk and a tablespoon of vinegar or lemon juice, but the final texture will be slightly different.
Nutritional values
Estimation for an average serving (without toppings):
Calories: approximately 220 kcal
Proteins: 7 g
Carbohydrates: 35 g
Fats: 5 g
Values may vary depending on the exact ingredients used. Toppings add extra calories.
Storage and reheating
American pancakes are best right after making them. They don't store well overnight because they lose their fluffy texture and can become rubbery. If you still need to store them, place them in a closed container in the fridge. When reheating, it's better to microwave them for a few seconds or put them in a dry skillet, but they won't be the same as fresh.
Quick Info
Total time: about 25 minutes
Servings: 4-5 (depending on the size of the pancakes)
Difficulty: easy
Recipe type: breakfast, quick dessert
Ingredients
2 cups of flour
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten eggs
2 cups buttermilk or yogurt
2 tablespoons sugar
a pinch of salt
vanilla extract
Preparation method
1. In a large bowl, sift the flour together with the baking powder, baking soda, and salt. Add the sugar over them.
2. Make a well in the center of the dry mixture.
3. In another bowl, beat the eggs, then mix them with the buttermilk or yogurt and add the vanilla extract.
4. Pour the liquid mixture over the dry ingredients. Mix with a spatula, not too much – the batter should remain quite thick and doesn't need to be perfectly smooth.
5. Heat a non-stick skillet over medium heat. Grease it with a little butter or oil, just enough to prevent sticking.
6. Pour a little more than half a ladle of batter for each pancake, directly in the center, without spreading the batter.
7. Wait until bubbles form on the surface of the pancake and the edges become firm. Carefully flip the pancake to the other side and let it cook until golden brown.
8. For each pancake, grease the skillet again if needed to prevent sticking.
Why I make this recipe often
These pancakes are quick to make, you don't need complicated ingredients, and they always yield good results. The batter is versatile and works with both buttermilk and yogurt. They are perfect for mornings when you want something warm without much fuss.
Tips and variations
Tips
- If the skillet is not non-stick or tends to stick, don't skip greasing with butter or oil for each pancake.
- Don't overmix the batter – a lumpier texture makes them fluffier.
- If you want smaller pancakes, use a large spoon instead of a ladle.
Substitutions
- Buttermilk can be replaced with thin yogurt. If using thicker yogurt, you can add a little regular milk to achieve the right consistency.
- Vanilla extract can be omitted if you don't have it, or you can add a little lemon zest for a different flavor.
Variations
- For richer pancakes, add a little melted butter to the batter (this is not in the basic recipe, but it works).
- You can add fruits (blueberries, sliced bananas) directly into the batter before cooking.
- They can also be made with whole milk, but the texture and flavor won't be as airy as with yogurt or buttermilk.
Serving ideas
- I most often eat them with raspberry jam and whipped cream; it's my favorite combination.
- They are also good with syrup, fresh fruits, or butter.
- They can be served plain; they are not bland.
Frequently asked questions
Why is the batter so thick?
That's how American pancakes should be. If you thin it out, they won't be fluffy anymore.
Can I replace baking soda or baking powder with something else?
I don't recommend it. You need both to achieve the fluffy texture.
Can I make the batter the night before?
No, I don't recommend leaving it overnight because the leavening agents lose their effectiveness, and the pancakes won't rise the same way.
Can they be made without eggs?
The result won't be as airy, and they won't have the same structure, so I don't recommend it.
What do I do if I don't have buttermilk or yogurt?
You can try with milk and a tablespoon of vinegar or lemon juice, but the final texture will be slightly different.
Nutritional values
Estimation for an average serving (without toppings):
Calories: approximately 220 kcal
Proteins: 7 g
Carbohydrates: 35 g
Fats: 5 g
Values may vary depending on the exact ingredients used. Toppings add extra calories.
Storage and reheating
American pancakes are best right after making them. They don't store well overnight because they lose their fluffy texture and can become rubbery. If you still need to store them, place them in a closed container in the fridge. When reheating, it's better to microwave them for a few seconds or put them in a dry skillet, but they won't be the same as fresh.