American pancakes are everything Norwegian ones are not: thick, fluffy and tall, stacked in towers with butter and maple syrup. The secret is simple – baking soda, buttermilk and a batter you do NOT whisk smooth. Here's the recipe that delivers diner results at home.
Ingredients (about 10 pancakes)
- 250 g plain flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 300 ml buttermilk (or milk with 1 tbsp lemon juice, rested 5 min)
- 2 eggs
- 50 g melted butter
How to Make Them
- Mix dry and wet separately. Flour, sugar, baking powder, baking soda and salt in one bowl; buttermilk, eggs and melted butter in another.
- Fold together – gently. Stir only until the flour is just moistened. The batter SHOULD be lumpy. Overmixing gives flat, chewy pancakes.
- Rest the batter for 5–10 minutes while the pan heats over medium heat.
- Cook. One small ladle per pancake. Flip when bubbles cover the whole surface and the edges have set – after 2–3 minutes. Give it another 1–2 minutes.
- Serve immediately in a stack with butter and maple syrup.
American Extras That Elevate the Stack
Do it properly American: real maple syrup, crispy bacon on the side, fresh blueberries in the batter – or go all in with salty snacks and a cold American soda for brunch. In our breakfast range you'll also find American classics that belong on the same table.
Frequently Asked Questions
Why aren't my pancakes fluffy? Either the batter is overmixed, or your leavening agents are old. Baking soda also needs the acid in the buttermilk to do its job.
Can I make the batter the night before? The batter is best fresh – but you can mix the dry and wet ingredients separately the night before and fold them together in the morning.
What's the difference between American and Norwegian pancakes? American ones are thick and fluffy thanks to leavening; Norwegian ones are thin and soft without it. Both are great – each for its own purpose!
Can I freeze them? Yes, with baking paper between them. Reheat them in the toaster straight from frozen.
