Easy

Fluffy American Buttermilk Stack

Prep 10 minsCook 15 minsServes 4£0.90/servingAmerican Stack

American pancakes rise because of the reaction between buttermilk and bicarbonate of soda - an acid and an alkali creating bubbles in the batter that puff up in the pan. This is not complicated, but it requires a slightly different technique than British pancakes: thicker batter, lower heat, and the patience to wait for bubbles to form on the surface before flipping. The result is a stack of thick, cloud-like pancakes with a slightly tangy flavour from the buttermilk. Serve with maple syrup and butter. This is the recipe that turns Pancake Day into a proper event.

Fluffy American Buttermilk Stack - american stack pancake recipe served on a plate, photographed from above

Ingredients

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Method

  1. 1

    Whisk together flour, bicarbonate of soda, baking powder, sugar, and salt in a large bowl.

  2. 2

    In a separate bowl, whisk the egg yolk with the buttermilk and melted butter.

  3. 3

    In a clean bowl, whisk the egg white to soft peaks.

    A clean bowl and whisk are essential - any fat will prevent the whites from whipping.
  4. 4

    Pour the wet ingredients into the dry and stir until just combined - a few lumps are fine. Fold in the egg white.

    Overmixing develops gluten and makes the pancakes tough. Stop as soon as the flour disappears.
  5. 5

    Heat a non-stick pan or griddle over medium heat. Brush with butter. Pour 80ml (about 3 heaped tablespoons) of batter per pancake.

    Lower heat than you think. American pancakes need time to cook through without burning the outside.
  6. 6

    Cook until bubbles form and burst on the surface and the edges look set - about 2 minutes. Flip and cook for 1 minute more.

    Bubbles on the surface is the only reliable sign that the pancake is ready to flip. Do not flip before this.
  7. 7

    Stack on a warm plate. Serve with maple syrup and a knob of cold butter melting over the top.

Pro Tips

  • →Separate the egg and fold in whipped whites for extra lift. It takes two more minutes and makes a meaningful difference.
  • →Do not overmix. Lumps in the batter are fine - overmixing makes tough pancakes.
  • →Wait for bubbles. The bubbles that form and burst on the surface are the signal to flip.
  • →Lower heat than British pancakes. Medium is right. High heat burns the outside before the inside cooks.
  • →Buttermilk is worth buying. The shop substitute (milk plus vinegar) works but the flavour is not as good.
  • →The first pancake often is not perfect - the pan is still coming up to temperature. Treat it as the cook's snack, not the one for the stack.
  • →These keep well. Stack with baking paper between them, refrigerate up to 2 days, and reheat in a low oven or toaster rather than the microwave to stop the outside turning rubbery.

Topping Ideas

Maple syrup and salted butterCrispy bacon and maple syrupBlueberries and lemon curdBanana and honeyStrawberries and cream

Learn More

Terms in this recipe

ButtermilkBaking powderHotcakeFlapjack

Defined in the Pancake Day glossary.

Questions & answers

How do you make American pancakes fluffy?⌄
Two things make American pancakes fluffy: the reaction between buttermilk and bicarbonate of soda, which creates gas bubbles in the batter, and folding in whipped egg whites, which adds air. Do not overmix the batter - this develops gluten and makes the pancakes dense rather than light.
Can I make buttermilk at home?⌄
You can make a buttermilk substitute by adding 1 tablespoon of white wine vinegar or lemon juice to 240ml of whole milk and leaving it for 5 minutes. The milk will curdle slightly. It works as a substitute but real buttermilk has a richer, tangier flavour that is worth buying for this recipe.
Why are my American pancakes flat?⌄
Flat American pancakes are usually caused by overmixing the batter, which knocks out the air bubbles, or using old bicarbonate of soda or baking powder that has lost its potency. Check expiry dates and mix the batter as little as possible - a few lumps are fine.
What is the difference between American and British pancakes?⌄
American pancakes use raising agents (bicarbonate of soda and baking powder) and a thicker batter to make small, fluffy stacks. British pancakes are unleavened, use a much thinner batter, and are cooked large and flat like a crepe. See our full American vs British pancakes explainer for more.
Can I freeze buttermilk pancakes?⌄
Yes. Let the pancakes cool completely, then freeze in a single layer before transferring to a bag or container with baking paper between each one. They keep for up to 2 months - reheat from frozen in a toaster or a low oven.
Can I make the batter the night before?⌄
You can mix the dry and wet ingredients separately and refrigerate them overnight, but combine them just before cooking - the bicarbonate of soda starts reacting as soon as it hits the buttermilk, and it loses its lifting power if it sits too long.
What is the best pan for American pancakes?⌄
A heavy-based non-stick frying pan or a flat griddle works best. Cast iron holds heat well once hot but needs a longer warm-up. Whatever you use, keep the heat at medium - too hot and the outside burns before the inside cooks through.
Can I use plain milk instead of buttermilk?⌄
You can, but the pancakes will be flatter and less tangy - buttermilk's acidity is what activates the bicarbonate of soda and gives the characteristic rise and flavour. If you only have plain milk, add a tablespoon of lemon juice or vinegar first rather than skipping the acid altogether.
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