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Pancakes are one of the most beloved breakfasts in the world. The recipe for soft American pancakes is easy to make at home, and with just a few ingredients you can enjoy a delicious and authentic breakfast. In this article, I’ll guide you step by step on how to make pancakes, explain the essential ingredients of the batter, and share some tips for preparing them without butter or in a quick version.
Equipment
- Sieve
- Whisk
- Non-stick skillet
Ingredients
- 250 g All-purpose flour (low-protein)
- 300 g Buttermilk
- 60 g Whole milk
- 50 g Melted butter
- 25 g Granulated sugar
- 2 Eggs
- 10 g Baking powder
- 1/2 teaspoon Baking soda
- 4 g Salt
- 1 teaspoon Vanilla extract
For serving
- Fresh fruit
- Maple syrup
- Soft butter
Instructions
- Sift the flour together with the baking powder, baking soda, sugar, and salt into a large bowl using a sieve or a whisk.
- In another bowl, whisk together the buttermilk, milk, lightly beaten eggs, vanilla, and melted butter.
- Pour the wet mixture over the dry ingredients and combine with a spatula or wooden spoon. The batter should remain slightly lumpy.
- Heat a non-stick skillet or griddle and lightly grease it with a pastry brush or a piece of paper towel dipped in melted butter.
- Pour about 60 ml (1/4 cup) of batter for each pancake using a ladle or measuring cup. Cook over medium heat for 2–3 minutes, until bubbles appear on the surface, then flip with a spatula and cook the other side for 1–2 minutes until golden.
- Serve warm with maple syrup, soft butter, or fresh fruit.
Notes
Alternatively, you can replace the buttermilk with the same amount of plain yogurt slightly thinned with water or milk, achieving a similar texture and an equally fluffy result.
Nutrition
Recipe Variations
Quick Pancakes
If you don’t have much time and want breakfast ready in 10 minutes, you can make a quick version. Place all the ingredients in one bowl, whisk together, and cook the pancakes right away in a skillet. The result will be slightly less fluffy, but the convenience is unbeatable. You can also halve the amounts for a quick “express” breakfast.
Butter-Free Pancakes
For a lighter variation, replace the melted butter with the same amount of neutral-flavored vegetable oil (such as sunflower or rice oil). This way, the batter stays soft even without dairy.
Pancakes Without Buttermilk
If you can’t find buttermilk at the store, make it at home: mix 285 ml of whole milk with 15 ml of lemon juice or white vinegar and let it sit for 10 minutes. Alternatively, you can thin plain yogurt with a little milk: you’ll still get a soft batter.
Protein Pancakes
For a more nutritious breakfast, add 30 g of protein powder (preferably unflavored or vanilla) and slightly reduce the amount of flour. You’ll get protein-rich pancakes, ideal for athletes or anyone who wants a more filling breakfast. Serve them with Greek yogurt and fresh fruit for a balanced meal.
Keto Pancakes (Low Carb)
For a version suitable for the ketogenic diet, you can use the same recipe but substitute:
- 250 g of all-purpose flour with 120 g of almond flour and 80 g of coconut flour
- 25 g of sugar with 25 g of Allulose or Erythritol
- 60 g of milk with 60 g of coconut or almond milk
You’ll get naturally gluten-free pancakes, rich in healthy fats and low in carbs: perfect for staying in ketosis without giving up a delicious breakfast.
