Fluffy American Pancakes with Milk and Melted Butter
These thick pancakes rise from a simple milk batter and turn golden in a lightly buttered skillet.
These thick pancakes rise from a simple milk batter and turn golden in a lightly buttered skillet. Mix only until the flour disappears; a few small lumps help the cakes stay tender. Watch for bubbles and a dull-looking rim before flipping. Serve the first batch from a warm plate while you finish the rest of the batter. Whisk flour, baking powder, sugar and salt together in a large bowl. Whisk milk, egg and cooled melted butter separately; fold into dry ingredients just until combined, leaving a few lumps. Warm a nonstick skillet over medium-low heat and rub lightly with the remaining butter. Spoon 60 ml batter per pancake; cook 2 to 3 minutes until bubbles appear and edges set, then turn once and cook 1 to 2 minutes until the center springs back.
Recipe card
Fluffy American Pancakes with Milk and Melted Butter
Equipment: Mixing bowls, measuring tools, scale and appropriate baking pan or appliance
Ingredients
Instructions
Dry
Whisk flour, baking powder, sugar and salt together in a large bowl.
Wet
Whisk milk, egg and cooled melted butter separately; fold into dry ingredients just until combined, leaving a few lumps.
Heat
Warm a nonstick skillet over medium-low heat and rub lightly with the remaining butter.
Cook
Spoon 60 ml batter per pancake; cook 2 to 3 minutes until bubbles appear and edges set, then turn once and cook 1 to 2 minutes until the center springs back.
Serve
Keep finished pancakes warm on a plate and cook remaining batter, adjusting heat if bottoms brown too fast.
How to tell when it is ready
Keep finished pancakes warm on a plate and cook remaining batter, adjusting heat if bottoms brown too fast.
Tips
- Whisk flour, baking powder, sugar and salt together in a large bowl.
- Whisk milk, egg and cooled melted butter separately.
- Warm a nonstick skillet over medium-low heat and rub lightly with the remaining butter.
- Spoon 60 ml batter per pancake.
Troubleshooting
- If pancakes are flat, check that baking powder is fresh.
- If dark outside but wet inside, lower the pan heat.
Substitutions
- Use buttermilk and reduce baking powder slightly for tang.
- Use a neutral oil instead of melted butter for a less rich cake.
Variations
- Add a handful of blueberries to each pancake as it cooks.
- Stir cinnamon into the dry mix.
Serving suggestions
- Serve with maple syrup.
- Add fresh sliced bananas.
- Top with berries and plain yogurt.
- Spread with a little butter.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked pancakes up to 3 days or freeze in a single layer, then pack.
Storage
Refrigerate cooked pancakes up to 3 days or freeze in a single layer, then pack.
Food safety
Keep egg and milk batter chilled if preparing ahead; cook pancakes through.
Frequently asked questions
How do I know fluffy american pancakes is ready?
Keep finished pancakes warm on a plate and cook remaining batter, adjusting heat if bottoms brown too fast.
How should I store fluffy american pancakes?
Refrigerate cooked pancakes up to 3 days or freeze in a single layer, then pack.
Serve with maple syrup. Refrigerate cooked pancakes up to 3 days or freeze in a single layer, then pack.
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