The Only Pancake recipe you'll ever need | American Pancakes

My absolute go to pancake recipe, shot for Paleo Foods Co using their honey and pecan grain free granola. This recipe never fails me and makes the fluffiest pancakes perfect for a weekend brunch.


American Pancakes


300ml Semi-skimmed milk 250g Plain flour 2 Medium eggs 2 tsp Baking powder 4 tsp Caster sugar 1 tbsp Rapeseed oil (or other flavourless oil)


  1. Combine all ingredients, except the oil, in a large bowl and whisk to a smooth consistency, don’t over mix. Transfer the batter into a jug, if you have one - I find this is easier and less messy than spooning or ladling it into the pan

  2. Heat the oil in a large pan over a medium heat and swirl around to coat the surface of the pan. Pour off any excess oil and give it a quick wipe with a piece of kitchen towel so you are left with a light film of oil on the pan.

  3. Pour small portions of batter into the pan and cook for 2-3 minutes until small bubbles appear on the top of the pancake and the surface begins to look matte. Flip the pancakes over and cook for a further 2 minutes until both sides are golden brown. Continue this process with the rest of the batter.

  4. Serve immediately with your choice of toppings.

Tip; Any left over batter can be kept in an airtight container in the fridge for up to 5 days - just give it a quick whisk before cooking.