Editorial: Kockums JernverkPublished: 2026-11-06

Fluffy American pancakes

Name: Fluffy American pancakes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 250 g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 2 tbsp caster sugar; ½ tsp salt; 2 eggs; 400 ml buttermilk; 50 g butter, melted, plus a little for the pan; Maple syrup; Butter; Fresh berries, such as blueberries and raspberries

Serves 4 · 50 minutes · Crêpe pan

Thick, fluffy buttermilk pancakes, cooked one at a time. The small crêpe pan gives even pancakes of the same size, and its low rim makes them easy to flip.

American pancakes are thick, fluffy pancakes raised with baking powder and served in a stack with butter and maple syrup. They turn out best when you mix the batter only lightly, cook them over a medium heat and flip them only once the surface is covered in bubbles.

Thick golden American pancake lifted with a wooden crêpe turner from a small carbon steel crêpe pan, with a stack of pancakes behind

Ingredients

Serves 4

250 g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
2 tbsp caster sugar
½ tsp salt
2 eggs
400 ml buttermilk
50 g butter, melted, plus a little for the pan

To serve

Maple syrup
Butter
Fresh berries, such as blueberries and raspberries

Method

Mix the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl.
Whisk the eggs and buttermilk together in another bowl, then stir in the melted butter.
Pour the wet ingredients into the dry and fold together with a spatula just until no dry flour is visible. The batter should be thick and a little lumpy. Leave it to rest for 5–10 minutes.
Heat the pan over a medium heat and brush it lightly with butter. Pour about 75 ml of batter into the centre of the pan and it will spread into a thick pancake of roughly 12 cm.
Cook until the surface is covered in bubbles and the edge looks dry, about 2 minutes. Flip with the crêpe turner and cook for another 1–2 minutes, until golden underneath.
Keep the cooked pancakes warm in the oven at 100 °C while you cook the rest. Serve them stacked with a knob of butter, maple syrup and berries.

Why it works

The small crêpe pan holds exactly one pancake, so every one comes out the same size and thickness. Its almost flat rim lets the crêpe turner slide underneath without squashing the pancake.