American Breakfast Pancakes

pancakes by stu_spivack cc2.0

pancakes by stu_spivack cc2.0

Arguably both sweet and savory, this is the classic thick and spongy American pancake that is meant for maple syrup, served with crisp bacon and a soft-boiled egg. Even without the bacon or egg, they taste wonderful. It is a hearty meal for a weekend brunch.

Makes: 15
Prep Time: 10 minutes
Cooking Time: 3 minutes
Total Time: 13 minutes


120g / 1 cup plain flour
15ml / 1 tablespoon baking powder
Dash of salt
5ml / 1 teaspoon sugar
2 eggs
320ml / 1⅓ cups milk
30g / 2 tablespoons butter, melted


In a large bowl, mix flour, baking powder, salt and sugar.
Beat in eggs, melted butter and milk.
Heat a griddle or skillet to medium-high.
Oil the griddle, then ladle a scoop of batter onto the pan.
Cook until pancake is bubbling and a little dry on the edges.
Flip and cook the other side, about 1 minute.

Serve hot with choice of topping.

Note: Do not over-mix, or pancakes will turn out rubbery. If needed, allow the batter to rest 10 minutes before cooking.

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  • Andy Irvine
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