James Martin American Pancake​​​

These James Martin-inspired American pancakes are thick, fluffy, and lightly sweet, with golden edges and a soft, tender middle. They taste buttery and comforting, perfect with maple syrup, berries, or crispy bacon. This is an easy, beginner-friendly recipe that comes together in one bowl with no special equipment. Total time is about 30 minutes, including a short rest for the batter.

Ingredients

For the pancake batter

• 250g plain flour
• 2 tbsp caster sugar
• 4 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs
• 300ml buttermilk
• 100ml whole milk
• 1 tsp vanilla extract (optional)
• 60g unsalted butter, melted and cooled slightly

For cooking

• Butter or neutral oil, for greasing the pan

For serving (optional, but highly recommended)

• Maple syrup
• Butter
• Fresh berries, sliced banana, or toasted nuts
• Crispy bacon or sausages for a classic diner-style plate

How to Make James Martin American Pancake​​​

• Prepare the oven: Preheat the oven to 120°C (100°C fan). Place a baking tray inside so you can keep the cooked pancakes warm while you finish the batch.
• Mix the dry ingredients: In a large mixing bowl, whisk together the flour, caster sugar, baking powder, and salt. This helps everything lift evenly so the pancakes cook up tall and fluffy.
• Mix the wet ingredients: In a jug or separate bowl, whisk the eggs, buttermilk, milk, vanilla (if using), and melted butter until smooth.
• Combine gently: Pour the wet mixture into the dry mixture and stir with a whisk or spatula until just combined. Stop as soon as there are no dry streaks. A few small lumps are good and will give you a softer texture.
• Rest the batter: Leave the batter for 5 minutes. This short rest helps the flour hydrate and the raising agents start working, which gives you thicker, fluffier pancakes.
• Heat the pan: Place a large non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and wipe it around the surface so you get an even, light coating.
• Cook the pancakes: Spoon batter into the pan (about 2 to 3 tablespoons per pancake). Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set. Flip and cook for 1 to 2 minutes more until puffed and golden.
• Keep warm and serve: Transfer cooked pancakes to the warm oven while you cook the rest. Serve straight away with butter, maple syrup, and your favourite toppings.

Tips

Why are my pancakes flat instead of fluffy?

The most common cause is overmixing, which knocks out air and develops gluten, making pancakes dense. Stir just until combined and let the batter rest for 5 minutes. Also check your baking powder is in date.

How do I stop pancakes burning before they cook in the middle?

Keep the heat at medium, not high. If the pan is too hot, the outside browns fast while the centre stays raw. If you are unsure, cook one test pancake and adjust the heat before you carry on.

Can I make these without buttermilk?

Yes. Mix 300ml milk with 2 tablespoons lemon juice (or white vinegar), then leave it for 10 minutes. It will thicken slightly and work beautifully in the batter.

How do I get evenly sized pancakes?

Use a 1/4 cup measure or an ice-cream scoop for consistent portions. It makes flipping easier and helps everything cook at the same speed.

Serving Suggestions

• Classic: butter and warm maple syrup
• Fruit: berries, sliced banana, and a dusting of icing sugar
• Dessert-style: chocolate chips and a spoon of Greek yogurt
• Brunch plate: pancakes with crispy bacon and a side of scrambled eggs

Storage

Room temperature

Let pancakes cool completely, then keep them in an airtight container for up to 1 day. Reheat in a dry pan for the best texture.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in the microwave for 20 to 30 seconds per pancake, or warm in a pan over low heat.

Freezing

Freeze in a single layer on a tray until firm, then transfer to a freezer bag with baking paper between layers. Freeze for up to 2 months. Reheat from frozen in a toaster on a low setting or in a 160°C oven for 8 to 10 minutes.

Nutrition

• Calories: 370 kcal
• Carbohydrates: 52g
• Protein: 10g
• Fat: 13g
• Saturated fat: 5g
• Sodium: 640mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients used and portion size.

FAQs

James Martin American Pancake​​​

Recipe by Milli Rose

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

30

minutes

Calories

370

kcal

25

minutes

Fluffy, golden American-style pancakes inspired by James Martin. Quick, easy, and perfect for a weekend breakfast with butter and maple syrup.

Ingredients

• 250g plain flour

• 2 tbsp caster sugar

• 4 tsp baking powder

• 1/2 tsp fine salt

• 2 large eggs

• 300ml buttermilk

• 100ml whole milk

• 1 tsp vanilla extract (optional)

• 60g unsalted butter, melted and cooled slightly

• Butter or neutral oil, for the pan

• Maple syrup, to serve

• Fresh berries or sliced banana, to serve (optional)

Directions

• Preheat the oven to 120°C (100°C fan) and place a tray inside to keep cooked pancakes warm.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a jug, whisk the eggs, buttermilk, milk, vanilla (if using), and melted butter.
• Pour the wet mixture into the dry mixture and gently stir until just combined. A few small lumps are perfect.
• Rest the batter for 5 minutes while you heat a large non-stick frying pan or griddle over medium heat.
• Lightly grease the pan, then spoon in portions of batter (about 2–3 tbsp each). Cook for 2–3 minutes until bubbles appear and the underside is golden.
• Flip and cook for 1–2 minutes until puffed and cooked through. Transfer to the warm oven while you cook the rest.
• Serve immediately with butter, maple syrup, and your favourite toppings.

Notes

• Keep the heat at medium. Too hot and the outside will brown before the centre cooks.
• Do not overmix the batter. Overmixing makes pancakes tough and flat.
• If you do not have buttermilk, mix 300ml milk with 2 tbsp lemon juice, rest 10 minutes, then use.
• For evenly sized pancakes, use an ice-cream scoop or 1/4 cup measure.