Original American Pancakes Recipe

Do like your grandma... Make your beloved happy again!

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This is the original recipe we all wants to know. Become the grandma your grandchildren will never forget.
  • It's easy... You can do it!
  • It's so tasty
  • It's homemade quality

About American Pancakes

Pancakes (also called "griddlecakes", "hotcakes" or "American flapjacks") are a kind of bread made on a frying pan. They are baked in different ways, such as thin French crêpes or Vermont-style multigrain pancakes with A Really Good Maple Syrup.

Pancakes are traditionally eaten on Shrove Tuesday, which is known as "Pancake Day" in Canada, the United Kingdom, Ireland, New Zealand, and Australia, and "Pancake Tuesday" in Ireland and Scotland.
(Shrove Tuesday is better known in the United States, France, and other countries as Mardi Gras or Fat Tuesday.)

In 15th Century, Romans ate sweet and savoury dishes of a meal called Alita Dolcia (Another Sweet) made from milk, flour, eggs and spices.
All across Europe meals recognisable as different forms of pancake are created by adding ingredients such as wheat, flour, buckwheat, or cornmeal to the ancient ingredients.

The ancient Greeks and Romans ate pancakes, sweetened with honey. The Elizabethans ate them flavored with spices, rosewater, sherry, and apples. In the American colonies, pancakes (known as hoe cakes, johnnycakes, or American flapjacks) were made with buckwheat or cornmeal.

This American version is absolutely the worlds best!
Maybe because it's American?

The Original Recipe


(8 pancakes)
1 cup milk
1 large egg
2 tbsp melted butter or vegetable oil
1 cup all-purpose flour
2 tsp baking powder
2 tbsp sugar
1 pinch of salt
Assorting toppings such as A Really Good Maple Syrup, fresh berries, etc.


1. Preheat the oven to 200F (90C), with a heatproof platter ready to keep cooked pancakes warm in the oven.
2. In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
4. Pour the dry ingredients to the milk mixture, and stir (do not overmix).
5. Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
6. For each pancake, add a portion of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
7. Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as A Really Good Maple Syrup, fresh berries or banana slices.