I appreciate this recipe because it uses basic ingredients that are easy to find and comes together in just a short amount of time. The pancakes are wonderfully fluffy thanks to the baking powder, while the combination of milk and eggs creates a tender texture. I also like how versatile they are since I can customize them with different toppings or mix-ins depending on the occasion.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 eggs, preferably at room temperature
25 g granulated sugar
1 packet vanilla sugar (optional)
60 ml sunflower oil
240 ml milk, preferably at room temperature
230 g all-purpose flour
9 g baking powder
Pinch of salt
Directions
I whisk the eggs in a large bowl and add the granulated sugar and vanilla sugar. I mix until the mixture becomes slightly lighter in color.
I pour in the sunflower oil and milk, then stir well. I add a pinch of salt and combine everything thoroughly.
I sift the flour and baking powder into a separate bowl to prevent lumps.
I gradually add the dry ingredients to the wet ingredients and mix just until a smooth batter forms. I avoid overmixing because it can make the pancakes less fluffy.
I cover the batter and let it rest for 5 minutes.
I heat a lightly greased skillet or frying pan over medium-high heat.
I pour portions of batter into the pan using a ladle or large spoon.
I cook each pancake for about 2–3 minutes on the first side until bubbles appear and the bottom is golden brown.
I carefully flip the pancakes and cook for another 1–2 minutes.
I stack the pancakes and serve them immediately with maple syrup, fresh fruit, powdered sugar, or butter.
Servings and Timing
Servings: 10 pancakes
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Variations
I sometimes add chocolate chips to the batter for a sweeter treat. Fresh blueberries also work wonderfully and add bursts of flavor. When I want extra warmth, I mix in a little cinnamon. For a richer flavor, I occasionally replace the vanilla sugar with a splash of vanilla extract. I can also top the pancakes with sliced bananas, nuts, or whipped cream for a special breakfast.
Storage/Reheating
I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a freezer-safe bag with parchment paper between each pancake to prevent sticking.
To reheat, I warm them in a microwave for about 20–30 seconds per pancake or place them in a toaster until heated through. I can also reheat them in a skillet over low heat for a freshly made texture.
FAQs
Can I make the batter ahead of time?
I prefer making the batter fresh, but I can prepare it a few hours in advance and keep it covered in the refrigerator until needed.
Why are my pancakes not fluffy?
I find that overmixing the batter can reduce fluffiness. I mix only until the ingredients are combined and make sure the baking powder is fresh.
Can I use a different type of milk?
I can substitute dairy milk with plant-based alternatives such as almond milk, oat milk, or soy milk with good results.
How do I know when to flip the pancakes?
I watch for bubbles forming on the surface and check that the edges begin to look set before flipping.
Can I freeze cooked pancakes?
Yes, I often freeze cooked pancakes for quick breakfasts. They reheat very well in a toaster, microwave, or oven.
Conclusion
I enjoy this American pancake recipe because it is simple, reliable, and consistently produces soft, fluffy pancakes. Whether I serve them with classic maple syrup or experiment with different toppings and mix-ins, they always make a delicious breakfast or brunch option. With just a few everyday ingredients and 20 minutes of time, I can create a stack of pancakes that everyone looks forward to eating.
Soft, fluffy, and lightly sweet American Pancakes made with simple pantry ingredients. Perfect for breakfast or brunch with maple syrup, fresh fruit, butter, or powdered sugar.
Author:Sarah
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:10 pancakes
Category:Breakfast
Method:Pan-Frying
Cuisine:American
Diet:Vegetarian
Ingredients
2 eggs, preferably at room temperature
25 g granulated sugar
1 packet vanilla sugar (optional)
60 ml sunflower oil
240 ml milk, preferably at room temperature
230 g all-purpose flour
9 g baking powder
Pinch of salt
Instructions
In a large mixing bowl, whisk the eggs until smooth.
Add the granulated sugar and vanilla sugar (if using), then whisk until the mixture becomes slightly lighter in color.
Pour in the sunflower oil and milk, stirring until well combined.
Add a pinch of salt and mix thoroughly.
In a separate bowl, sift together the flour and baking powder.
Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms. Do not overmix.
Cover the batter and let it rest for 5 minutes.
Heat a lightly greased skillet or frying pan over medium-high heat.
Pour portions of batter onto the hot pan using a ladle or large spoon.
Cook for 2–3 minutes, until bubbles appear on the surface and the bottom is golden brown.
Flip the pancakes and cook for an additional 1–2 minutes until fully cooked and golden.
Stack the pancakes and serve warm with maple syrup, fresh fruit, powdered sugar, or butter.
Notes
Room-temperature ingredients help create a smoother batter and fluffier pancakes.
Avoid overmixing the batter, as this can result in dense pancakes.
Letting the batter rest for a few minutes helps improve texture.
Add chocolate chips, blueberries, or cinnamon for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
