American Breakfast Pancakes
by Nigella. Featured in HOW TO BE A DOMESTIC GODDESSIntroduction
These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or heavy based pan.
For US cup measures, use the toggle at the top of the ingredients list.
These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or heavy based pan.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4-6
- 2½ teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon white sugar
- 2 large eggs (beaten)
- 30 grams butter (melted and cooled)
- 300 millilitres milk
- 225 grams plain flour
- butter for frying
- 2½ teaspoons baking powder
- 1 pinch of salt
- 1 teaspoon granulated sugar
- 2 large eggs (beaten)
- 2 tablespoons butter (melted and cooled)
- 1¼ cups milk
- 1½ cups all-purpose flour
- butter for frying
Method
- The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it.
- Heat a smooth griddle or pan on the stove.
- When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.
- I get about 16 silver-dollar-sized pancakes out of this.
- The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it.
- Heat a smooth griddle or pan on the stove.
- When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.
- I get about 16 silver-dollar-sized pancakes out of this.
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Show more commentsI've kept coming back to this recipe for over 10yrs now. It works out much cheaper to make them yourself than use a premade pancake mix. I like them with pancake syrup. Sometimes I also add a packet of blueberries to the mix for varieties sake, they come out with a purply colour, but still have an amazing taste.
These pancakes were delicious. As lots of people have recommended their own version, mine is to separate the eggs, whip the egg whites and fold in to the mixture. It makes the pancakes light and fluffy.
We’ve just tried these. I added a teaspoon of cinnamon to the dry ingredients and they were lovely. Loads of maple syrup too. Have put some in a box for my mum’s lunch tomorrow too. Brilliant!
I would suggest using buttermilk to add extra fluffiness to the pancakes. Otherwise an excellent recipe .
I have just made these pancakes for me and my daughter for Brunch, they are the best ones I have ever made, and with the addition of blueberries and a little drizzle of honey and a tiny pinch of sea salt they were dleicious so light and fluffy, I recommend that you give these a try, thanks Nigella x
Literally the best pancake recipe I’ve ever tried. I’m glad I did because they were amazing and the whole family loved it! I can’t believe how good these are.
I have made these more times than I can count. The texture and flavor of these are absolutely perfect. My youngest son is the pickiest eater on Earth. For a long time, I feel like these pancakes were the only thing he would eat!
I make these all the time gluten free, I also use self raising flour instead as I find you get an even fluffier texture. Where it says plain flour, I just change that for gluten free self raising flour. I also find that if you leave the batter in the fridge for a while before use they rise up more
I just tried this recipe out, I must tell you they turned out fantastic. They were so soft and spongy and delicious. We all enjoyed them, thank you Nigella x
I have always used this recipe and this recipe only for making pancakes.... never failed! Always soft and delicioussss, very appreciated. Thank you, Nigella!!
Love this recipe! I find pancakes hold shape better if batter is chilled in fridge...so make night before.
Amazing recipe - I'm normally useless at making pancakes but these turned out great. I used a 1/3 cup measuring cup to make each pancake and we got 10 from this batter. Just ordered the book and can't wait to try more of Nigella's recipes!