Stack of small pancakes with a golden surface on a breakfast plate

United States · American

Pancakes

Soft American-style pancakes cooked on a pan, with a classic dairy-and-egg version and a vegan version that still keeps the wheat-flour pancake structure.

  • American
  • 25 min total time
  • 2 base servings

Country

United States

Cuisine

American

Servings

2 servings

Prep

10 min

Cook

15 min

Total

25 min

Makes about 6 small pancakes, enough for 2 servings.

Cook pancakes in batches and keep the pan at medium heat so the centers cook before the outside browns too much.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 2 servings

Version

Active version: Classic

Allergens & avoidances

Choose if needed

Adaptation status

Servings: 2 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Classic soft pancakes made with wheat flour, milk, egg and a little butter.

Contains wheat/gluten, egg and milk/lactose. Baking powder is not yeast.

This version

  • Classic
  • Vegetarian
  • Contains gluten
  • Contains dairy
  • Contains lactose

Version

  • Classic

Contains

  • Gluten
  • Eggs
  • Dairy
  • Lactose

Ingredients

  • 120 g wheat flour Contains gluten.
  • 180 ml dairy Contains milk protein and lactose.
  • 1 eggs Use the vegan version for egg-free pancakes.
  • 15 g sugar
  • 8 g baking powder Baking powder is not yeast.
  • 2 g fine salt
  • 15 g melted butter Contains milk.
  • 5 ml neutral oil for the pan Use just enough to lightly coat the pan.

Cooking method

Pan

  1. Mix the dry ingredients

    Whisk the flour, sugar, baking powder and salt in a bowl.

  2. Whisk the wet ingredients

    For classic pancakes, whisk milk, egg and melted butter. For vegan pancakes, whisk soy-free oat drink and oil.

  3. Combine gently

    Pour the wet ingredients into the dry ingredients and stir just until combined. A few small lumps are fine.

  4. Heat the pan

    Warm a lightly oiled pan or griddle over medium heat.

  5. Cook the first side

    Spoon small rounds of batter into the pan and cook until bubbles appear on the surface and the edges look set.

  6. Flip

    Flip and cook the second side until golden and cooked through.

  7. Serve warm

    Serve the pancakes warm, adding toppings separately so restriction choices stay clear.

Frequently asked questions

Do these pancakes contain gluten?

Yes. Both current versions use wheat flour, so there is no gluten-free compatible version yet.

Which version should I choose if I avoid egg, lactose or milk protein?

Choose the vegan version. It removes egg and dairy but still uses wheat flour.

Can I change the number of servings?

Yes. Use the Recipyx servings buttons and the scalable ingredient amounts will update.

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