Fluffy, golden, and tender in the center, these Classic American Pancakes are an easy breakfast favorite. They come together with simple pantry ingredients and are perfect served warm with butter, maple syrup, fresh berries, or your favorite toppings.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4–6 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Extra butter or neutral oil for cooking
For Serving
- Butter
- Maple syrup
- Fresh strawberries, blueberries, or bananas
- Powdered sugar, optional
- Whipped cream, optional
Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mixing the dry ingredients first helps distribute the leavening agents evenly throughout the batter.
2. Combine the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Make sure the melted butter isn’t extremely hot before adding it to the eggs.
3. Make the Batter
Pour the wet mixture into the bowl with the dry ingredients.
Gently whisk until just combined. Don’t overmix. A few small lumps are perfectly fine.
Overmixing can develop too much gluten and result in pancakes that are dense rather than light and fluffy.
Let the batter rest for about 5 minutes before cooking.
4. Heat the Pan
Place a nonstick skillet or griddle over medium heat.
Lightly grease it with a little butter or neutral oil.
The pan should be hot enough that a drop of batter begins to sizzle gently when it hits the surface.
5. Cook the Pancakes
Pour approximately ¼ cup of batter onto the skillet for each pancake.
Cook for about 2–3 minutes, or until bubbles begin appearing across the surface and the edges look set.
Carefully flip the pancake and cook for another 1–2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, lightly greasing the pan as needed.
6. Serve Warm
Stack the pancakes on a plate and top with a pat of butter.
Drizzle generously with warm maple syrup and add fresh fruit if desired.
Tips for Extra-Fluffy Pancakes
- Don’t overmix the batter. This is one of the biggest secrets to fluffy pancakes.
- Let the batter rest for a few minutes before cooking.
- Use fresh baking powder and baking soda for the best rise.
- Cook over medium heat rather than high heat so the outside doesn’t burn before the center cooks.
- Flip the pancakes only once when possible.
- Don’t press down on the pancakes with your spatula after flipping.
Easy Buttermilk Substitute
If you don’t have buttermilk, combine:
- 1¾ cups milk
- 1 tablespoon lemon juice or white vinegar
Stir and let it stand for 5–10 minutes before using.
Delicious Variations
Blueberry Pancakes
Gently fold fresh or frozen blueberries into the batter just before cooking.
Chocolate Chip Pancakes
Add about ½ cup of chocolate chips to the batter for a sweeter breakfast.
Cinnamon Pancakes
Add 1 teaspoon of ground cinnamon to the dry ingredients.
Banana Pancakes
Mash one ripe banana and gently fold it into the batter. You can reduce the sugar slightly because the banana adds natural sweetness.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, place cooled pancakes in a freezer-safe bag with parchment paper between each pancake. Freeze for up to 2 months.
Reheat them in a toaster, skillet, or microwave until warmed through.
Serving Ideas
Classic American pancakes are delicious with:
- Butter and maple syrup
- Fresh berries and whipped cream
- Sliced bananas and walnuts
- Honey and cinnamon
- Peanut butter and banana
- Strawberry sauce
- Powdered sugar and fresh fruit
The result: soft, fluffy pancakes with lightly crisp golden edges and a tender, buttery center—the perfect classic American breakfast.