fluffy pancakes

Fluffy pancakes: Simply delicious. Image: Carla Zinkfontein.

Fluffy pancakes – Enjoy them the American way

Start your day the perfect way with these tasty bites.

fluffy pancakes

Fluffy pancakes: Simply delicious. Image: Carla Zinkfontein.

If there is a special breakfast treat that can get the biggest sleepy head to the breakfast table, it is these fluffy pancakes. Whipped together in only 30 minutes and known for spreading their delicate fragrance throughout your home, these tasty bites are the perfect way to start your day.

There are many ways to prepare fluffy pancakes and each country has their own way of preparing them. This recipe is leaning more towards American pancakes which are much thicker than the pancakes we know in South Africa. American pancakes include sugar and baking powder as raising agents. This is what makes them thicker than the delicate, flat pancakes we know in South Africa.

Surprise your family with these fluffy pancakes. Smother them with syrup and top them with a variety of berries. They are simply delightful and will easily become a breakfast favourite.

Let us know in the comments section of this recipe if you have tried out this recipe.

Fluffy pancakes recipe

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Recipe by Carla Zinkfontein Course: Breakfast, snacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • cups all-purpose flour

  • 2 tablespoons 2 sugar

  • 1 tablespoon 1 aluminium-free baking powder

  • ½ teaspoon ½ fine sea or table salt or ¾ teaspoon kosher salt

  • 295 ml 295 milk, dairy or non-dairy

  • 1 large 1 egg

  • 4 tablespoons 4 unsalted butter, melted, plus more for skillet

  • 1 teaspoon 1 vanilla extract


  • Whisk flour, sugar, baking powder, and salt in a medium bowl.
  • Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.
  • Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).
  • Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
  • Make a well in the centre of the flour mixture, pour the milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
  • Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
  • When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes.
  • Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
  • Serve immediately with warm syrup, butter, and berries.


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