Fluffy American pancakes
Chef DefneKitchen Studio chef · October 17, 2026Thick, soft pancakes cooked in a pan and served with blueberries or crisp pancetta and a drizzle of maple syrup. A good one to make with children.
Calories are an AI estimate, for information only.
Ingredients · 9
6 servingsTap what you already have; add the rest to your list in the app with one tap.
- Pancetta slicesTo serve, optional8 slices
- Sunflower oil and butterFor cooking
- BlueberriesTo serve, optional
- Self-raising flour300 g
- Baking powder1 tsp
- Caster sugar1 tbsp
- Medium eggs2
- Maple syrupExtra, to serve1 tbsp
- Milk300 ml
Method · 4 steps
- 1
If you are serving pancetta, preheat the oven to 200°C (180°C fan). Cover a baking tray with baking paper, arrange the pancetta in one layer, top with a second sheet of paper and another tray, and roast for 12-15 mins, or until crisp.
- 2
For the pancakes, measure the sugar, flour and baking powder into a big mixing bowl and season with a tiny pinch of salt. Break in the eggs and beat the mixture until smooth, then pour in the maple syrup and milk, whisking all the time.
- 3
Warm a splash of oil with a little butter in a frying pan with a non-stick coating, until sizzling hot. Ladle in spoonfuls of batter, sized however you like; 20 cm pancakes give one each, or two each for hungry eaters. Cook until bubbles form on top, then turn over and cook the other side.
- 4
Eat straight away, or hold the finished pancakes in a low oven as you fry more. Serve with pancetta or blueberries and an extra drizzle of maple syrup.
