This classic American pancakes recipe is one of my favorite fast and easy breakfasts. They are just slightly sweet but perfectly fluffy and ideal for whipping up in minutes to surprise your family. Top with your favorite fruits and syrup for a delicious classic breakfast everyone loves.
American Pancakes Recipe
I have shared pancakes here before, but I am always looking for a faster option to save time in the mornings. This recipe is a super easy option that I find faster to make than others. When you are a busy mom trying to get food onto the table in a hurry, this is a must. Pancakes are a favorite breakfast in our house, so of course, I wanted to add to the menu with this recipe.
Your family will love it when you prepare these for the family breakfast this weekend. Add your own spin on them with different flavors and of course, favorite toppings and syrups.
What makes This an American Pancake?
You have probably been eating American pancakes your entire life. The real distinction comes in how fluffy they are. France has crepes that are super thin, and the UK and Europe also have a simpler thin pancake that doesn’t fluff up as much when cooking. Otherwise, the flavors are the same and are easily interchangeable at the breakfast table.
Can I Make These Pancakes Vegan?
This recipe includes three ingredients that are not vegan. Eggs, butter, and milk are all items you would need to switch for vegan options if needed. There are many egg substitutes on the market that are vegan and work great in this recipe. Vegetable oil works great in place of the butter, and any non-dairy milk can work for these pancakes.
When I make these vegan, I use a flax egg, vegetable oil, and unsweetened almond milk. If I happen to be adding more flavor to the recipe, I might substitute applesauce for the egg and some coconut milk in place of the almond milk. The results are just as delicious.
How Can I Add More Flavor?
My favorite ways to add something unique to pancakes are with spices and extracts. There are tons of different options out there that you are sure to love. Start by thinking of your favorite pancake flavors you’ve had in the past, and see how you can duplicate those flavors in your batter.
I almost always start with the extracts. I often replace vanilla extract with some vanilla powder. I find it has a deeper flavor that really pops well in this type of recipe. Almond, banana, and coconut extracts are all also excellent choices that fit well with the overall flavors of pancakes.
The next choice would be to dig out the spices from the pantry. Spice blends like cinnamon sugar, apple pie spice, and pumpkin pie spice are always good fits with pancakes. Using individual spices like cinnamon, nutmeg, cloves, or even a pinch of ginger alongside those also work. If you are feeling like a totally different flavor, consider adding in cardamom.
Can You Freeze These Pancakes?
You can definitely freeze pancakes, especially these. Pancakes are in fact one of my favorite foods to prep ahead of time and freeze for future meals. They are ideal for easily reheating straight from the freezer when ready to serve.
To freeze these American pancakes, I recommend starting by cooking and letting them cool completely. Once cool, stack them with a piece of waxed paper between each pancake. Place these inside a freezer storage container or a freezer storage bag. Label and date the bag or container before putting it into the freezer.
Pancakes are good frozen for up to four months when properly cooled, separated, and packaged. Make sure you let them cool completely before freezing so no condensation forms in the bag to create freezer burn.
How Should I Reheat These?
The best way to reheat these pancakes is to remove the number you want to serve and place them on a baking sheet and into the oven at 325ºF for 10 minutes or until heated through. However, if you are short on time, you can simply put them onto a microwave-safe plate and heat in 30-second increments until heated through.
- Baking powder
- Butter or Vegetable oil
- Vanilla extract
Optional for serving: Blueberries, bananas, butter, and syrup
How to Make an American Pancakes Recipe
In a large bowl, sift the flour and baking soda so there are no lumps.
Combine, in a separate bowl, the eggs, sugar, oil, and vanilla and beat until the sugar has dissolved.
Add the wet mixture into the dry mixture and stir to combine.
Pour in the milk and stir until combined. The batter will be thick.
Heat a griddle or large skillet.
Coat with a little butter or oil, and then pour 1/4 cup of the batter onto the hot pan.
Cook for 2-3 minutes or until the top begins to bubble.
Flip the pancake and cook for another 1-2 minutes or until golden brown and cooked through.
Serve with butter, syrup, and your favorite toppings.
The best breakfasts are balanced meals that include not just these pancakes but also my oven-bake bacon, and delicious mango, kiwi, and raspberry fruit salad. Of course, you can also mix in a variety by including some of the best French toast, a nice fluffy homemade Belgian waffle recipe, or these decadent Bostom creme pancakes. I’ve even whipped up some cinnamon roll French toast rolls on occasion.
If you are making these in large batches, I highly recommend cooking on a griddle. These allow you to make multiple pancakes at once on an evenly heated surface.
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup sugar
- 1/3 cup melted butter (or vegetable oil)
- 1/2 tsp vanilla extract
- 1 1/4 cups milk
- Bananas, sliced
- Sift the flour and baking soda together in a large bowl;
- In a separate bowl, beat together the eggs, sugar, oil, and vanilla until the sugar has dissolved;
- Add the wet mixture into the dry mixture and stir to combine;
- Add the milk to the batter and stir to combine;
- Heat a large skillet or griddle and coat with butter or oil;
- Pour 1/4 cup of the batter onto the pan for each pancake;
- Cook for 2-3 minutes until the top begins to bubble, then flip and cook until golden brown;
- Serve with butter, syrup, and fruit.
Mix in your favorite pancake add-in's just before cooking for a different flavor.
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Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 187mgCarbohydrates: 30gFiber: 1gSugar: 10gProtein: 4g