I swear there’s something magical about making pancakes in your dressing gown, hair a mess, butter melting in the pan while the radio plays something slightly too old for you to know the lyrics to. That’s exactly what these Nigella-style American pancakes feel like — familiar, fluffy comfort. No stress, no fancy flipping skills required. Just soft golden pillows you can smother in syrup and eat straight from the plate with your fingers if you must.
I started making these on lazy Sundays, and now they’ve snuck into random Tuesday dinners and post-school bribes. They’re quick, they always hit the spot, and they don’t demand perfection. In fact, the lopsided ones with crispy edges? Always my favourite.
Why You’ll Love It
- Fluffy like a dream — these rise beautifully and stay soft inside.
- Takes no time — you’ll have a stack within 30 minutes, promise.
- Beginner-friendly — no mixer, no fuss, and no pancake flipping anxiety.
- Crowd-pleaser — kids, grown-ups, even the dog if you’re not careful.
- Freezer-happy — make a batch now, thank yourself later.
- Customisable — blueberries, choc chips, banana slices? Go wild.
Ingredients
- 2½ tsp baking powder
- Pinch of salt
- 1 tsp white sugar
- 2 large eggs, beaten
- 30g butter, melted and cooled (plus more for frying)
- 300ml milk
- 225g plain flour
How to Make It
Mix it your way:
Easiest method? Chuck everything into a blender and pulse till smooth. No blender? No stress. In a big bowl, whisk the flour, baking powder, salt, and sugar. Make a little well in the centre and pour in the eggs, milk, and melted butter. Stir gently until just combined — a few lumps are absolutely fine.
Let it breathe (optional but worth it):
Let the batter rest for 10–15 minutes. It gives the flour time to absorb the liquid, and your pancakes will puff up even more beautifully.
Get your pan just right:
Heat a non-stick pan or griddle over medium heat. Add a little butter and swirl it around — it should sizzle gently, not spit at you.
Pour and wait for bubbles:
Spoon in the batter (about ¼ cup per pancake). Once bubbles appear on the surface and the edges start to look set, flip gently. First side takes about a minute, second side a bit less.
Stack and repeat:
Transfer cooked pancakes to a plate and keep warm under foil while you cook the rest. This recipe makes about 16 smallish pancakes — or fewer, if you’re making the glorious, oversized kind.
Serve your way:
Top with maple syrup, fresh berries, whipped cream, a little lemon curd, or just butter and a sprinkle of sugar. I won’t judge.
Common Mistakes and How to Dodge Them
Why are my pancakes tough?
You probably overmixed the batter. Stir just enough to combine — lumpy is lovely.
They’re raw inside but burnt outside!
Your pan’s too hot. Drop the heat and cook a little slower. Patience = fluffiness.
The batter’s too thick/thin!
If it’s too thick, add a splash more milk. Too thin? A tablespoon or two of flour will sort it.
They’re sticking to the pan… help.
Make sure your pan is non-stick or properly greased. And don’t flip too early — let those bubbles show up first.
Storage and Reheating
Fridge:
Once cool, keep pancakes in an airtight container for up to 3 days. Stack with parchment if you’re neat like that.
Freezer:
Freeze in stacks with parchment between each pancake. Bag them up and freeze for up to 2 months.
To reheat:
- Oven: 175°C (350°F), 5–10 minutes covered with foil.
- Microwave: 20–30 seconds with a damp paper towel.
- Toaster: Low setting for crispy edges — highly recommended.
Frequently Asked Questions
Can I make the batter ahead of time?
Yep! Keep it in the fridge for up to 24 hours, just give it a gentle stir before cooking.
Can I make them without eggs?
Yes — try mashed banana, yoghurt, or flaxseed as substitutes. Texture will be different, but still tasty.
What flour works best?
Plain (all-purpose) flour is perfect. If you use self-raising, reduce the baking powder slightly.
Can I add extras into the batter?
Absolutely. Fold in blueberries, chocolate chips, cinnamon — whatever your heart desires.
Nutrition Facts (Per Serving):
- Calories: 355
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 60mg
- Sodium: 300mg
- Carbs: 25g
- Sugar: 3g
- Protein: 5g
Try More Nigella Recipes:
Nigella American Pancakes
Description
These Nigella American pancakes are light, fluffy, and easy to whip up in under 30 minutes — perfect for lazy breakfasts or breakfast-for-dinner nights.
Ingredients
Instructions
- Mix all ingredients until smooth (by hand or blender).
- Let batter rest 10–15 minutes.
- Heat a non-stick pan over medium heat, add butter.
- Spoon batter into pan and cook until bubbles form.
- Flip and cook the other side.
- Stack and serve with your favourite toppings.
Notes
- Don’t overmix — lumps are fine.
- Adjust batter thickness with a splash of milk or flour.
- Flip when you see bubbles and edges set.
- Keep leftovers chilled or frozen for quick weekday breakfasts.