American Pancakes

American Pancakes

3.82 from 22 votes
Course Dessert
Cuisine American, Irish
Servings 4


  • 100 g plain flour
  • ½ tsp baking powder
  • 1 eggs
  • 200 ml buttermilk more if the batter is too thick
  • 1 tsp vanilla extract
  • 2 tbsp butter melted - optional
  • 1 tsp sunflower oil for frying
  • 100 ml cream whipped
  • 4 tbsp caramel sauce
  • Maple syrup to serve


  • Mix the flour, baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Add a drop of vanilla extract if desired.
  • Cover with cling film and rest for 20 minutes or overnight, if possible, in the fridge.
  • Before using, stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk if required.
  • Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes of approximately 5 cm across.
  • Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes with a small cub of butter to baste and add flavour to the pancakes.
  • Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
  • Serve with some caramel sauce, whipped cream and a drizzle of maple syrup.
Keyword american, Kevin Dundon, pancake

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