10 American pancakes recipes and ideas for a delicious breakfast

Pancakes are one of the most common breakfast dishes all over the world. Unlike the French crepes, which are popular in Europe, American pancakes are round and fluffy, taste like sponge cake and are traditionally baked rather large, about the size of a saucer. In America, pancakes are eaten with maple syrup, chocolate sauce, berries, honey, and other sweet toppings.

Pancakes are considered to be one of the oldest types of bread and have hundreds of variations. Despite the fact that we are used to have them as a breakfast, pancakes can be eaten for lunch and dinner as well. They can be sweet or savory and served as appetizers, entrees, or desserts.

American pancake vs crepes – what are the differences?

What is the difference between French crepes (which are called pancakes in many European countries) and the American style pancakes? French-style crêpes are wafer-thin, flat and delicate while pancakes are thicker and fluffy. This is due to the fact that pancake batter contains a raising agent – baking powder or baking soda, and crepe batter does not. Size is another difference. Crepes are larger in diameter and are usually rolled or folded with the filling. The filling of pancakes is often mixed into the batter and then cooked within the pancake. We have selected some delicious pancake recipes which you can prepare at home for your family.

American pancakes basic recipe

Ingredients:

• 1 1/2 cups (195 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups (295 ml) milk
• 1 large egg
• 4 tablespoons unsalted butter, melted, plus more for skillet
• 1 teaspoon vanilla extract

Directions:

1. Whisk flour, sugar, baking powder and salt in a medium bowl.
2. Whisk milk, egg, melted butter, and the vanilla extract until combined.
3. Heat a large skillet over medium heat.
4. Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see lumps of flour. It is okay if the batter has small lumps. It is important not to over-mix the batter.
5. Lightly brush skillet with melted butter.
6. Pour 1/4-cup measuring cup of batter and gently spread it into a circle.
7. When bubbles start to appear (it takes about 2-3 minutes) flip the pancake and cook for another 1 to 2 minutes or until lightly browned and cooked in the middle.
8. Serve immediately with warm syrup, butter, and berries.

Blueberry pancakes recipe

Ingredients:

• 200 g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300 ml milk
• 30 g butter
• 150 g blueberries
• sunflower oil or a little butter for cooking
• maple syrup

Directions:

1. In a large bowl mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt.
2. Beat 1 egg with 300ml milk and add the mixture to the dry ingredients. Whisk until you make a thick smooth batter.
3. Add the melted butter and half of the blueberries.
4. Heat a teaspoon of sunflower in a non-stick frying pan.
5. Drop a large tablespoonful of the batter into the pan.
6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of the pancake, flip and cook for another 2-3 minutes until golden.
7. Serve with maple syrup and the rest of the blueberries.

Gluten free pancakes recipe

Ingredients:

• 150g gluten-free self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp caster sugar
• 1 small ripe banana, mashed
• 1 egg
• 175 ml almond milk
• 1-2 tsp coconut oil

For the topping:

• 2 oranges, zested
• 200 g Greek yogurt
• 60ml maple syrup

Directions:

1. Combine all dry ingredients – flour, bicarbonate of soda, sugar and a pinch of salt, in a bowl.
2. Add the banana and egg, then whisk in the milk to make a smooth batter.
3. Heat ½ tsp coconut oil in a frying pan over a medium-high heat.
4. Drop a large tablespoonful of the batter into the pan, about 7cm wide. Work in batches.
5. Cook over a medium heat until small bubbles appear on the surface of the pancake, flip and cook until golden.
6. Peel the oranges and remove each segment by cutting between it and the membrane.
7. Serve the pancakes with the yogurt, orange zest and segments.
8. Drizzle with maple syrup.

Greek yogurt pancake recipe

Ingredients:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 cups almond milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup plain Greek yogurt
• Maple syrup, for serving
• Fruits, for serving

Method:

1. In a large bowl, mix all dry ingredients – whole-wheat flour, all-purpose flour, baking powder, salt and sugar.
2. Whisk together the milk, eggs and vanilla extract.
3. Add the liquid mixture into the flour mixture and stir until combined. Add the yogurt and stir.
4. Heat 1 tbsp of sunflower oil in a nonstick pan over medium heat or spray the pan with nonstick cooking spray.
5. Spoon a quarter cup of the batter onto the pan for each pancake and cook for about 3 minutes until bubbles appear. Flip and cook for 90 seconds more. Work in batches.
6. Serve with maple syrup and fruit.

Delicious pumpkin pancakes recipe

Ingredients:

• 1 3/4 cup buttermilk
• 1 1/3 cup pumpkin puree
• 2 tablespoon oil
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin pie spice

Instructions:

1. In a large bowl combine buttermilk, pumpkin puree, oil, eggs and vanilla.
2. In a large bowl mix together all dry ingredients – flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
3. Pour wet ingredients into the bowl with the dry ones and mix until combined. Allow the mixture rest for about 10 minutes.
4. Preheat a skillet or griddle to medium heat and grease with butter or oil.
5. Pour a quarter cup of batter per pancake.
6. Cook for about 3-4 minutes until lightly browned and bubbles appear. Flip and cook for another 3minutes. Work in batches.
7. Serve with butter, syrup, whipped cream, nuts or any other favorite toppings.

American pancake recipe with peanut butter and chocolate chips

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 1 egg lightly beaten
• 1 cup milk
• 1/2 cup chocolate chips
• Chocolate syrup and whipped cream for topping, optional
• 1/3 cup peanut butter melted for 15-20 seconds for topping, optional

Instructions:

1. Whisk together flour, sugar, baking powder and salt in a medium-sized bowl.
2. Microwave peanut butter for 15 seconds. Remove from microwave, add vanilla and egg and stir until combined.
3. Stir in milk until ingredients are combined.
4. Add the dry ingredients into wet ingredients and stir once or twice. Add chocolate chips.
5. Continue to stir until ingredients combine, but do not overmix the batter.
6. Spray a nonstick pan with cooking spray and heat over medium-low heat.
7. Pour a quarter cup of batter per pancake. This batter is thick so use the back of a spoon to shape the pancakes.
8. Cook until edges begin to bubble, flip and cook until golden.
9. Serve, topped with chocolate syrup and whipped cream.

Low carb pancakes recipe

Ingredients:

• 2 large eggs
• 1 tablespoon water
• 2 oz cream cheese, cubed
• 2/3 cup almond flour
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon stevia sweetener
• butter and sugar free syrup

Instructions:

1. Add eggs, water and cream cheese into the bowl of a blender and process until smooth.
2. Add the rest of the ingredients and blend. Scrape down the sides of the bowl, if needed. When the batter is smooth, let it sit for 5 minutes.
3. Heat a non-stick skillet to medium heat. For each pancake, pour 3 to 4 tablespoons of batter.
4. When bubbles appear, flip and continue to cook until pancake is golden on each side.
5. Serve topped with butter and syrup!

Ricotta pancakes with poached pears

Ingredients:

• 1 cup self-raising flour
• 1 teaspoon baking soda
• 2 tablespoons sugar
• pinch of salt
• 1 cup milk
• 1 egg
• 250 g ricotta
• oil cooking spray
• 2 pears, cored and cut into 2cm pieces
• ½ cup water
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• pinch of ground ginger

Directions:

1. Combine flour, baking soda, sugar and salt in a large bowl and make a well in the center.
2. Whisk milk, eggs and ricotta together and gradually add the milk mixture into the flour, whisking constantly until all ingredients combine well.
3. Heat a large non-stick pan over medium heat. Spray the pan with oil cooking spray.
4. Add ¼ cup of batter for each pancake and cook for 3-4 minutes, until bubbles appear on the surface. Flip and cook for another 2 minutes, until golden.
5. In the meantime, combine pears, water and sugar in a small pot over medium heat. Cook for 2-3 minutes until sugar is dissolved. Add cinnamon and ginger and cook for 3-4 minutes until pears are tender.
6. Serve topped with pears and drizzled with pear syrup.

Buckwheat pancakes

Ingredients:

• 3/4 cup (100 g/3.5 oz) buckwheat flour
• 3/4 cup (100 g/3.5 oz) all-purpose flour
• 3 Tbsp sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 Tbsp unsalted butter, melted
• 1 egg
• 2 cups (475 ml) buttermilk
• Vegetable oil for coating the pan

Instructions:

1. Heat a non-stick pan on medium heat.
2. In a large bowl whisk together the dry ingredients – the flours, sugar, salt, baking soda.
3. Beat the egg with a fork and stir it into half of the buttermilk and the butter.
4. Add the buttermilk/egg/butter mixture to the dry ingredients, then slowly add in the rest of the buttermilk. Stir until everything is combined.
5. Coat the pan with vegetable oil.
6. Add ¼ cup of batter for each pancake and reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes. When bubbles appear, flip and cook for another 1-2 minutes, or until nicely browned.

Eggless pancakes recipe

Ingredients:

• 1 cup self-raising flour
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons of butter, melted
• 1 teaspoon vanilla extract

Instructions:

1. Combine the flour, sugar and baking soda in a medium bowl and stir to combine.
2. Add the wet ingredients- buttermilk, butter, and vanilla and mix until smooth.
3. Heat a non-stick pan over medium-low heat and lightly spray with butter.
4. Pour 1/4-cup of batter into the pan.
5. Cook for 1-2 minutes or until bubbles appear. Use a spatula to turn and cook the other side until golden brown and cooked through.
6. Transfer to a plate and repeat with remaining batter.
7. Serve immediately.

Banana and oatmeal pancakes American style recipe

Ingredients:

• 1 1/2 cups oats
• 1 1/4 cups mashed bananas
• 1/4 cup plain Greek yogurt — plus 2 tablespoons
• 1/4 cup milk — plus 2 tablespoons
• 3 large eggs
• 1 tablespoon honey
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground nutmeg
• maple syrup, butter, honey, Greek yogurt, fresh fruit, peanut butter, or any other pancake topping you love, for serving

Instructions:

1. Place the oats in a blender. Process a few times to grind, then add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg.
2. Blend until the batter is very smooth and well combined. Let batter sit for 10 minutes.
3. Heat a pan or skillet over medium low temperature. Brush lightly with olive oil or melt a little butter in the pan.
4. Pour 1/4 cup of batter onto the hot griddle and cook 3 minutes, until the edges look dry. Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter.
5. Serve warm with desired toppings.

Also read: Angel Wings Recipe – a Tasty Festive Treat for the Holidays