Easy recipe for ‘the best American pancakes’ that are ‘thick, light and fluffy’

In an Epicurious YouTube video, Frank said: “I make this pancake recipe all the time. Chances are, if you look in your cupboard you should have everything you need to make them from scratch.” 

There are three steps; making the batter, cooking the pancakes and serving.


  • 370g or three cups of all-purpose flour 
  • 30g or a quarter cup of sugar 
  • 1.5 teaspoon of salt 
  • One tablespoon of baking powder 
  • 1.5 teaspoon of baking soda 
  • 540ml or two and a quarter cups of milk 
  • 60ml or a quarter cup of vegetable oil 
  • One tablespoon of vanilla extract 
  • 60ml or a quarter cup of apple cider vinegar
  • Three eggs 
  • Mixing bowl 
  • Large jug


1. Batter 

Frank said: “First thing I do is mix my dry ingredients. The baking powder and baking soda are a must because that’s going to give us our levening, bubbles and make our pancakes light and fluffy. 

“Once I’ve put all my dry ingredients into the bowl, I want to make sure there’s no pockets, and the batter is well-mixed.

“Next, I like to mix the wet ingredients in a separate jug. Together, the apple cider vinegar and the milk make buttermilk. 

“The reason I use milk and apple cider vinegar as opposed to buttermilk, is that whenever I buy buttermilk, I make one dish with it, it sits in the fridge for two weeks, and I end up throwing it away. This way, I always have vinegar, I always have milk, and I can make a quick buttermilk on the spot. 

“Eggs not only add structure, but they add fat and leavening to the pancakes.” Then whisk the wet ingredients. 

The chef said: “You should then have the wet ingredients and dry ingredients, now you can mix them. 

“Pour the wet ingredients into the dry ingredients, and use a spatula fold. A lot of people will mix pancakes until they are well combined, I am not that way. 

“The wet ingredients will start to activate the baking soda and baking powder.” Frank “mixed it 20-25 times” and then left it alone. 

He noted: “Lumps are okay. I like my batter to be on the thicker side so we get nice thick bubbles and the pancakes are nice and tall.”

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2. Cooking 

Frank continued: “The batter is mixed, I have a griddle in front of me – it’s an electric griddle. A round pan is just as good, but there isn’t enough space to cook more than one or two pancakes at once. With this griddle, I can probably make 10 pancakes at a time. 

“Couple of items you can buy or use if you don’t have a griddle, you can buy a cast iron griddle that can sit on the stove, or you can use a non-stick pan or a saute pan. 

“Make sure you have everything you need close by because the cooking process is quick. 

“To cook my pancakes, I like to use whipped salted butter. This will give a little saltiness and crispiness to the pancakes. 

“Dollop the butter onto the griddle and spread it around, if your butter goes brown, that’s ok, it just means the pancakes will have browned butter flavour, and that is delicious.” 

He added: “Scoop your batter using a large spoon – but try not to disturb the rest of the batter, get it onto the griddle. 

“When scooping your pancakes, do not be tempted to stir, scoop from the side and leave all the bubbles in tack on in the rest of the batter, and I’m not too worried about perfect circles. 

“There’s a temptation to flip your pancakes too quickly, I’m watching for the bubbles on top to pop through. I like to use a plastic spatula to flip the pancakes, and don’t push the pancakes down, as you’ll flatter them.” 

3. Serving 

Frank said: “When it comes to my pancakes, I only need three, part of the reason is because they’re filling, but I also don’t hold back on the toppings. I use butter and maple syrup – salt and sweet go well together.”

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