Tried & Tested: American pancake recipe

pancakes 2Pancake Day 2014 may have already come & gone, but that doesn’t mean you can’t have them anymore…

These doughy treats are perfect as a yummy breakfast, weekend treat or dessert and really easy to make.

They can also be quite healthy if you add low-fat toppings to them (I went for butter and syrup though, oops).

When preparing for Pancake Day, I decided that I was going to try American pancakes rather than big flat ones this year as I’m all about change in 2014.

I also had American pancakes when I visited Vegas last year and they were literally the best thing ever.

 I found a recipe on which I have included for you below.

I was going to double the mixture, because  it didn’t seem like it would make many when I read only 135g of flour was going to be used. However, I’m so glad I didn’t as it made tons! I made 14 in the end before I just couldn’t be bothered to cook anymore, but there was still a bit of the mixture left even after that.

Unlike normal pancakes, which are usually just flower, egg & milk, with American pancakes you add a bit of sugar too, so they are sweeter already, as well as butter.

The resulting pancakes (which can be seen above right)  were gorgeously fluffy and really tasty – so I can definitely recommend the recipe below.

I usually have Nutella on my pancakes, but I decided to go for traditional maple syrup  and butter, which has become my absolute new favourite (and much better than it sounds).

If you want to make it healthier though, why not adding blueberries to the pancakes or have them with strawberries and natural yoghurt?

Let me know if you try out the recipe or what you like on your pancakes!

Sam x


  • 135g plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 30g caster sugar
  • 130ml milk
  • 1 large egg, lightly beaten
  • 30g melted butter (allowed to cool slightly)


  1. Sift the flour, baking powder, salt and caster sugar into a bowl
  2. Gently melt the butter over simmering water in a heat-proof bowl.
  3. In a jug, lightly whisk together the egg & milk, then whisk in the melted butter.
  4. Combine the flour mixture and milk mixture until you have a smooth batter. Let this stand for a few minutes.
  5. Heat a non-stick frying pan over a medium heat and add some spray oil. Add four small dollops of mixture onto each quarter of the pan, but don’t allow them to touch. If you want to make bigger pancakes, reduce the amount you cook at a time. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
  6. Repeat until all the batter is used up.
  7. Put on those yummy toppings & eat!


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