Easy

Classic American Hotcakes

Prep 10 minsCook 20 minsServes 4£0.60/servingAmerican Stack

Golden, cloud-soft, and properly thick — these are the hotcakes you get in a good American diner. Baking powder gives them their famous fluffiness; vanilla adds warmth. Stack them tall, melt a knob of butter on top, and pour over real maple syrup. This is the definitive American breakfast.

A

Ingredients

Some ingredient links earn us a small commission — costs you nothing. Details.

  • 200g (1½ cups)plain flour
  • 2 tspbaking powder
  • 2 tbspcaster sugar
  • ½ tspfine salt
  • 240ml (1 cup)whole milk
  • 2 largeeggs
  • 40g (3 tbsp)unsalted butter, melted and cooled, Plus extra for cooking
  • 1 tspvanilla extract

Method

  1. 1

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

  2. 2

    In a separate jug, whisk together the milk, eggs, melted butter, and vanilla extract.

  3. 3

    Pour the wet ingredients into the dry and stir until just combined. A few lumps in the batter are correct — overworking it develops gluten and makes the hotcakes tough.

    Rest the batter for 5 minutes to let the baking powder activate — you will see small bubbles form on the surface.
  4. 4

    Heat a large non-stick frying pan or griddle over medium heat. Add a small knob of butter and swirl to coat.

  5. 5

    Pour approximately 60ml (¼ cup) of batter per hotcake into the pan. Cook until bubbles appear across the surface and the edges look set and slightly dry — about 2 minutes.

    Resist the urge to press down on the hotcake; it needs the height.
  6. 6

    Flip once and cook for a further 1–2 minutes until the underside is golden brown. The hotcake should spring back lightly when pressed.

  7. 7

    Transfer to a plate and keep warm in a low oven (100°C) while you cook the remaining batter. Serve in a stack with butter and maple syrup.

Pro Tips

  • →The batter should be pourable but not too thin — it should drop slowly from the spoon rather than running freely.
  • →A medium, not high, heat gives the most even cook. High heat browns the outside before the centre sets.
  • →For extra-fluffy hotcakes, separate the eggs and fold stiffly whipped whites into the batter just before cooking.

Topping Ideas

Maple syrup and softened butter — the classicFresh blueberries and a dusting of icing sugarCrispy streaky bacon and maple syrup (sweet-savoury)Sliced banana and a drizzle of honeyChocolate chips (fold into batter before cooking)

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

What is the difference between hotcakes and pancakes?⌄
There is no difference — hotcake and pancake are two names for the same food in American English. "Hotcake" is the older, more informal term with diner-culture associations; "pancake" is the more universal word. Both refer to a thick, fluffy, griddle-cooked cake made with baking powder.
Why are my hotcakes flat and not fluffy?⌄
The most common causes are overworking the batter (which builds gluten and prevents rise), using old baking powder that has lost its potency, or cooking at too-high heat so the outside sets before the inside can rise. Mix until just combined, check your baking powder is fresh, and cook at medium rather than high heat.
Can I make the batter ahead?⌄
The batter is best used immediately — the baking powder begins working as soon as it contacts liquid, so a rested batter loses some leavening power. For next-morning hotcakes, mix the dry and wet ingredients separately and combine just before cooking.
Share

Get the Full Pancake Day Plan

Recipes, shopping list, and tips — delivered the week before Pancake Day.

No spam. Unsubscribe any time.

You Might Also Like

Bacon and Maple Syrup Pancake Stack
25m£1.85

Bacon and Maple Syrup Pancake Stack

EasyAmerican StackRead
High-Protein Pancakes
20m£1.60

High-Protein Pancakes

EasyAmerican StackRead
Banana Oat Pancakes
20mGF

Banana Oat Pancakes

EasyAmerican StackRead