James Martin American Pancake recipe delivers exactly what you want from a weekend breakfast: a tall, fluffy stack of golden pancakes that soak up syrup perfectly. Unlike the thin, crepe-style pancakes traditionally served on Shrove Tuesday in the UK, these American-style pancakes use baking powder to achieve a light, airy rise and a sponge-like texture. James Martin’s version is enriched with melted butter in the batter itself, giving them a rich flavor and ensuring they remain moist and tender rather than dry or bready. They are incredibly easy to whip up and serve as the perfect canvas for sweet berries or crispy bacon.
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Why You Will Love This American Pancakes Recipe:
- Incredibly Fluffy: The generous amount of baking powder combined with the resting time allows the gluten to relax and the bubbles to form, resulting in a thick, pillowy texture.
- Rich Buttery Taste: Adding melted butter directly into the batter (a classic French technique applied to an American classic) adds richness and prevents the pancakes from sticking to the pan.
- Versatile Batter: This base recipe is neutral enough to pair with savory crispy bacon and maple syrup, or sweet fresh fruit and yogurt.
- No Fussy Equipment: You don’t need a blender or a stand mixer; just a bowl, a whisk, and a frying pan are all that is required.
- Quick Cooking: They take less than 3 minutes per batch, making them ideal for feeding a hungry family quickly on a Sunday morning.
American Pancakes Ingredients
- 200g plain flour (all-purpose flour)
- 2 tsp baking powder
- 1 tbsp caster sugar (superfine sugar)
- 1 pinch sea salt
- 2 large eggs
- 300ml whole milk
- 30g butter, melted and slightly cooled, plus extra knob for frying
- Maple syrup (for serving)
- Crispy bacon or fresh blueberries (optional)
How To Make James Martin American Pancakes
- Mix Dry Ingredients: In a large mixing bowl, sieve together the 200g plain flour, 2 tsp baking powder, 1 tbsp caster sugar, and the pinch of salt. Sieving is important here to aerate the flour and prevent lumps of baking powder.
- Mix Wet Ingredients: In a separate jug or bowl, whisk together the 2 eggs and 300ml milk until fully combined.
- Combine: Make a well in the center of the flour mixture. Pour in the egg and milk mixture. Whisk gently from the center outwards, gradually incorporating the flour.
- Add Butter: Once the batter is mostly smooth, pour in the 30g of melted butter. Whisk again until the batter is smooth and glossy.
- Rest (Optional but Recommended): If you have time, let the batter rest for 10 to 15 minutes. This relaxes the gluten and results in a softer pancake.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and wipe it around the pan with a piece of kitchen paper (you want a thin coating, not a deep fry).
- Cook: Ladle small amounts of batter into the pan (about 2 tbsp per pancake). Do not overcrowd the pan. Cook for 1 to 2 minutes.
- The Signal: Wait until bubbles appear on the surface of the pancake and pop, leaving small holes. This indicates the bottom is set.
- Flip: Flip the pancakes over. Cook for another 1 minute on the other side until golden brown and risen.
- Serve: Remove from the pan and stack them up. Serve immediately with plenty of maple syrup.
Recipe Tips
- Don’t Overmix: When combining the wet and dry ingredients, stop whisking as soon as the lumps are gone. Overworking the batter develops too much gluten, which will make the pancakes rubbery and tough instead of fluffy.
- Heat Control: If the heat is too high, the outside will burn before the middle is cooked and fluffy. Medium heat is the sweet spot. The first pancake is almost always a “tester” to check the temperature.
- The Bubble Rule: Don’t try to flip the pancake until you see distinct bubbles forming on the raw top side. If you flip too early, the batter will splatter and the pancake will lose its height.
- Add-Ins: If you want to add blueberries or chocolate chips, drop them onto the wet batter after you pour it into the pan, rather than mixing them into the bowl. This prevents them from sinking or bleeding color into the mix.
What To Serve With American Pancakes Recipe?
For the classic American Pancakes, serve with Crispy Smoked Bacon and generous pourings of Maple Syrup. For a lighter option, top with Greek Yogurt, Fresh Berries (blueberries or strawberries), and a drizzle of honey. A dusting of Icing Sugar is a simple but elegant finish.
How To Store Leftovers American Pancakes?
- Refrigerate: Allow the pancakes to cool completely. Stack them with a small square of parchment or wax paper between each one to prevent sticking. Store in an airtight container or zip-lock bag in the fridge for up to 2 days.
- Freeze: These freeze brilliantly. Stack with parchment paper between layers, wrap tightly in foil or cling film, and freeze for up to 2 months. You can reheat them straight from frozen.
How To Reheat Leftovers American Pancakes?
Avoid the microwave if possible. While fast, it tends to make the pancakes soggy and chewy rather than fluffy and crisp.
- The Toaster (Golden Rule): This is the best hack. Pop the American Pancakes into your toaster (just like sliced bread) on a medium setting. It heats them through evenly and restores the slightly crisp edge without drying them out.
- Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a baking sheet. Cover loosely with foil and heat for 5 minutes.
FAQs
Yes, if using self-raising flour, omit the baking powder. The texture of American Pancakes will be very similar.
You can, but baking powder begins to lose its lifting power once it gets wet. If you make the batter ahead, you might need to stir in a fresh pinch of baking powder right before cooking to ensure they rise.
This usually means either your baking powder is old and inactive, or you overmixed the batter (knocking the air out). Check the expiration date on your raising agents.
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Amercian Pancakes Nutrition Facts
Serving Size: 2 pancakes (without syrup)
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 95mg
- Sodium: 300mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 7g
James Martin American Pancake
Course: Breakfast, Brunch, DessertCuisine: American, BritishDifficulty: Easy8-10
pancakes10
minutes15
minutes220
kcalThe ultimate thick and fluffy American Pancakes are made with simple batter enriched with melted butter. They rise high in the pan for a pillowy texture that is perfect for soaking up maple syrup. Easy to make and versatile, they serve as a delicious base for both sweet fruit toppings and savory crispy bacon.
Ingredients
200g plain flour (all-purpose flour)
2 tsp baking powder
1 tbsp caster sugar (superfine sugar)
1 pinch sea salt
2 large eggs
300ml whole milk
30g butter, melted and slightly cooled, plus extra knob for frying
Maple syrup (for serving)
Fresh blueberries (optional)
Directions
- Mix Dry Ingredients: In a large mixing bowl, sieve together the 200g plain flour, 2 tsp baking powder, 1 tbsp caster sugar, and the pinch of salt. Sieving is important here to aerate the flour and prevent lumps of baking powder.
- Mix Wet Ingredients: In a separate jug or bowl, whisk together the 2 eggs and 300ml milk until fully combined.
- Combine: Make a well in the center of the flour mixture. Pour in the egg and milk mixture. Whisk gently from the center outwards, gradually incorporating the flour.
- Add Butter: Once the batter is mostly smooth, pour in the 30g of melted butter. Whisk again until the batter is smooth and glossy.
- Rest (Optional but Recommended): If you have time, let the batter rest for 10 to 15 minutes. This relaxes the gluten and results in a softer pancake.
- Heat the Pan: Heat a non-stick frying pan or griddle over medium heat. Add a small knob of butter and wipe it around the pan with a piece of kitchen paper (you want a thin coating, not a deep fry).
- Cook: Ladle small amounts of batter into the pan (about 2 tbsp per pancake). Do not overcrowd the pan. Cook for 1 to 2 minutes.
The Signal: Wait until bubbles appear on the surface of the pancake and pop, leaving small holes. This indicates the bottom is set. - Flip: Flip the pancakes over. Cook for another 1 minute on the other side until golden brown and risen.
- Serve: Remove from the pan and stack them up. Serve immediately with plenty of maple syrup.
Notes
- Don’t Overmix: When combining the wet and dry ingredients, stop whisking as soon as the lumps are gone. Overworking the batter develops too much gluten, which will make the American Pancakes rubbery and tough instead of fluffy.
Heat Control: If the heat is too high, the outside will burn before the middle is cooked and fluffy. Medium heat is the sweet spot. The first pancake is almost always a “tester” to check the temperature.
The Bubble Rule: Don’t try to flip the pancake until you see distinct bubbles forming on the raw top side. If you flip too early, the batter will splatter and the pancake will lose its height.
Add-Ins: If you want to add blueberries or chocolate chips, drop them onto the wet batter after you pour it into the pan, rather than mixing them into the bowl. This prevents them from sinking or bleeding color into the mix.
