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Fluffiest pancakes I've ever made!|Perfect golden exterior, pillowy inside!|Kids request these every weekend now!|Worked first try, absolute perfection!|Better than any café pancakes!|The vanilla adds amazing flavor!|Stack disappeared in minutes!|So quick to whip up!
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Signature Recipe
Limited Edition
Classic American Breakfast Pancakes Recipe
Learn how to make perfect, fluffy Classic American Breakfast Pancakes with this quick and easy recipe. These light, golden pancakes with their tender interior and crisp edges are ideal for weekend breakfasts or special brunches. Top with maple syrup, fresh fruit or chocolate chips!
Prep
10 mins
Cook
15 mins
Serve
4
Kcal
320
<ul class="ingredients-main-list">
<li class="ingredients-single-item">250g plain flour</li>
<li class="ingredients-single-item">2 tbsp caster sugar</li>
<li class="ingredients-single-item">1 tbsp baking powder</li>
<li class="ingredients-single-item">1/2 tsp salt</li>
<li class="ingredients-single-item">300ml buttermilk (or regular milk with 1 tbsp lemon juice)</li>
<li class="ingredients-single-item">2 large eggs</li>
<li class="ingredients-single-item">45g unsalted butter, melted and cooled</li>
<li class="ingredients-single-item">1 tsp vanilla extract</li>
<li class="ingredients-single-item">Vegetable oil or butter for cooking</li>
<li class="ingredients-single-item">Maple syrup, fresh berries, or chocolate chips for serving (optional)</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
In a large bowl, whisk together the dry ingredients - the flour, caster sugar, baking powder, and salt. Make sure they're well combined to ensure even rising throughout your pancakes. Create a well in the center of your dry ingredients - this makes it easier to incorporate the wet ingredients without overmixing.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
In a separate bowl or large measuring jug, whisk together the buttermilk, eggs, melted butter (make sure it's not too hot or it'll cook the eggs), and vanilla extract until smooth. If you don't have buttermilk, mix regular milk with 1 tablespoon of lemon juice and let it sit for 5 minutes before using - this creates a homemade buttermilk substitute that provides the same acidity needed for tender pancakes.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Pour the wet ingredients into the well in the dry ingredients. Using a wooden spoon or spatula, gently fold the mixture together until just combined. It's crucial not to overmix - you should still see some small lumps in the batter. Overmixing develops gluten which makes pancakes tough rather than fluffy. Let the batter rest for 5-10 minutes - this allows the flour to hydrate and the leavening agents to start working.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter or a teaspoon of oil and swirl to coat the surface. The pan is ready when a few drops of water flicked onto the surface dance and sizzle immediately. If they just sit there, the pan isn't hot enough, and if they instantly evaporate, it's too hot.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Using a ladle or measuring cup (about 60ml or 1/4 cup per pancake), pour batter onto the hot pan. If you want perfectly round pancakes, pour from a height of about 5cm, letting the batter fall in one spot rather than trying to spread it. Leave enough space between pancakes as they will spread slightly.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Cook the pancakes until bubbles form on the surface and the edges start to look set and slightly dry - this takes about 2-3 minutes. Don't be tempted to press down on the pancakes as they cook; this will deflate the air pockets that make them fluffy. When the bubbles start to pop and leave little holes that stay open on the surface, it's time to flip.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Carefully flip each pancake with a wide spatula and cook for another 1-2 minutes until golden brown on the second side and cooked through. The second side will cook faster than the first, so keep an eye on them. Transfer to a warm plate (you can keep cooked pancakes warm in an oven set to 120°C while you cook the remaining batter).
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
Repeat with the remaining batter, adding a small amount of butter or oil to the pan between batches. If the pan gets too hot, reduce the heat slightly or take the pan off the heat briefly to cool down. Stack your pancakes high on warm plates and serve immediately with your choice of maple syrup, fresh berries, chocolate chips, or any topping you fancy.
</li>
</ol>
Guilty Chef FAQ for
Kitchen by Guilty Chef
Classic American Breakfast Pancakes Recipe
What ingredients are used in Classic American Breakfast Pancakes from Kitchen by Guilty Chef?
The ingredients include plain flour, caster sugar, baking powder, salt, buttermilk, eggs, melted butter, and vanilla extract. For serving, you'll need cooking oil or butter and optional toppings like maple syrup and fresh berries.
How to cook Classic American Breakfast Pancakes from Kitchen by Guilty Chef at home?
Learn how to cook Classic American Breakfast Pancakes from Kitchen by Guilty Chef by mixing dry ingredients first, then combining with whisked wet ingredients. Let the batter rest before cooking spoonfuls in a medium-hot pan until bubbles form, then flip and cook until golden. Serve immediately with your favourite toppings.
Why do pancakes sometimes turn out flat rather than fluffy?
Pancakes can turn flat for several reasons: overmixing the batter (which develops gluten), old baking powder that's lost its leavening power, skipping the resting period, or cooking at the wrong temperature. For fluffy results, mix minimally and use fresh ingredients.
Can I make American-style pancake batter ahead of time?
You can prepare pancake batter up to 24 hours in advance and store it covered in the refrigerator. The pancakes might be slightly thicker when cooked, as the flour continues to absorb liquid. Stir gently before using; don't add more liquid.
What's the secret to getting that perfect golden colour on breakfast pancakes?
The perfect golden colour comes from cooking pancakes at the right temperature—medium heat is ideal. Use a mixture of butter and oil in the pan, which prevents burning while adding flavour. The natural sugars in the batter caramelise as they cook.
More Recipes from
Kitchen by Guilty Chef
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
