Name: American pancakes with honey
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: United States
Ingredients: 200 g flour; 2 eggs; 250 ml milk; 1 tbsp sugar; 1 tbsp honey; 20 g butter

Fluffy weekend pancakes with honey or maple syrup.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

200 g flour
2 eggs
250 ml milk
1 tbsp sugar
1 tbsp honey
20 g butter

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix 5 min

In a bowl, whisk flour with sugar and a pinch of salt. Make a well, add eggs and lukewarm milk little by little until you have a smooth batter with no lumps. Rest 5 minutes so the flour hydrates and the pancakes stay fluffy.
Step 2 Pan 2 min

Heat a non-stick pan over medium heat with a little butter. Pour one ladle of batter per pancake, about 10 cm wide. Cook 2-3 minutes per side until bubbles form on top and the base is golden; do not press with the spatula or you will lose lift.
Step 3 Serve

Stack pancakes on a plate and keep warm under a clean towel while you finish the batch. Serve with honey or maple syrup and an extra knob of butter if you like.

Storage

Best eaten the same day. Leftovers keep refrigerated up to 24 hours.

Chef tips

Lukewarm milk blends into the flour more easily than cold milk.
Flip when bubbles appear on the surface and the edges look set.
If the batter is too thick, add a splash of milk; if too thin, add a spoonful of flour.

Allergens

Gluten
Dairy
Egg

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: 2 eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 250 ml milk

Use: same amount of unsweetened oat milk (or soy for béchamel)

Why: Milk adds liquid, fat and dairy sweetness; plant milk keeps texture without casein.

Tip: Choose oat for creams and soy for binding sauces. Heat gently—do not boil hard or it may split.
Instead of: Honey

Use: same amount of agave or maple syrup

Why: Honey sweetens and adds moisture; plant syrups do the same without animal products.

Tip: Reduce slightly if the syrup is sweeter. In baking, browning will be similar.
Instead of: Butter

Use: same amount of extra virgin olive oil or plant-based margarine

Why: Butter provides fat and dairy flavour; oil or vegan margarine cover the fat without animal products.

Tip: In baking use cold margarine cubes. In pans, olive oil over medium heat—do not burn.

Other variations

Add fresh fruit or nuts.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 In a bowl, whisk flour with sugar and a pinch of salt. Make a well, add eggs and lukewarm milk little by little until you have a smooth batter with no lumps. Rest 5 minutes so the flour hydrates and the pancakes stay fluffy.
2 Heat a non-stick pan over medium heat with a little butter. Pour one ladle of batter per pancake, about 10 cm wide. Cook 2-3 minutes per side until bubbles form on top and the base is golden; do not press with the spatula or you will lose lift.
3 Stack pancakes on a plate and keep warm under a clean towel while you finish the batch. Serve with honey or maple syrup and an extra knob of butter if you like.