Here is my recipe for fluffy American-style breakfast pancakes. We eat these for breakfast every Sunday. My 9-year-old has just learnt how to make the batter herself, so I get a lie-in while she gets mixing (yesss!).

The kids love their pancakes spread with Nutella with sliced banana on the side, I love butter and maple syrup with blueberries, and my husband insists on golden syrup!

My tips for fluffy pancakes:

Don’t over-mix the batter, or the pancakes will be heavy. A few small lumps are fine!
I let the batter rest in the fridge for at least 15-30 minutes. You can skip this, but you’ll get lighter, fluffier pancakes after resting.
Keep the heat under your pan at medium-high. If the batter bubbles at the edges straight away, the heat is too high.
The pancakes are ready to flip when the bubbles on top are popping and the sides aren’t shiny any more. Pro tip: I think the pancakes puff up more if you flip when the whole top is still wet. Wait until the sides are cooked though, or the pancake won’t have enough structure for you to flip it without making a mess!

Pancake batter can be made ahead of time (the day or night before cooking), and cooked pancakes can be cooled and put in the fridge or freezer to be reheated later. To reheat from chilled or frozen, pop on a plate heat in the microwave for about 10 seconds per pancake, or heat in your toaster. Keep a close eye on the toaster, they’ll go crispy and burn quickly!

Comment on my Facebook page if you have any questions I can help you with!

American-Style Breakfast Pancakes

Course: Breakfast

Cuisine: American

Ingredients

200 g plain flour (1 1/3 cups)
4 tsp baking powder
2 tsp sugar
1/4 tsp salt
250 ml milk (1 cup)
2 large eggs
2 tbsp oil or melted butter

Instructions

Mix the flour, baking powder, sugar and salt together in a bowl.
Whisk the milk, eggs and oil or butter together in another bowl or jug, then pour into the dry ingredients.
Mix until just combined, then put into the fridge to rest for 15-30 minutes.
Grease a pan or flat griddle with a little oil and heat on medium-high.
Pour spoonfuls of batter into the pan, leaving enough room for flipping. When the sides of the pancakes look cooked and bubbles are popping on top, flip them over and cook until golden brown (less than a minute).
Remove to a plate and repeat until all the batter is used up. You may need to grease the pan again after the first couple of batches. Serve with your choice of toppings.