Fluffy American Pancakes

Name: Fluffy American Pancakes
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American Cuisine
Ingredients: 250 g all-purpose flour (2 cups); 2 tbsp sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 480 ml buttermilk (2 cups), or 200 g plain yogurt thinned with 300 ml milk; 2 eggs, at room temperature; 45 g melted butter (3 tbsp), plus extra for the pan; 1 tsp vanilla extract; To serve: butter, maple syrup, honey or fresh fruit

Thick, fluffy buttermilk pancakes, the classic American breakfast stack, served with butter and maple syrup.

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Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Level: Easy

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The story of this dish

Thin griddle cakes have been cooked in many cultures since ancient times, but the thick, fluffy pancake stacked high at breakfast is distinctly American. In the United States they also go by names such as hotcakes, griddlecakes and flapjacks.

Their lift comes from the chemical leaveners that spread in the 19th century and from buttermilk, traditionally the tangy liquid left over from churning butter, whose acidity reacts with baking soda to make the batter rise. Maple syrup, a sweetener first made by Indigenous peoples of North America, became their inseparable partner.

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