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Home » Recipes » All Recipes

Updated: Jul 19, 2023 by Lea

Hotcakes, aka American Buttermilk Pancakes

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Start your day with a tall stack of our hotcakes and bring a classic American breakfast right to your kitchen!

A tall stack of fluffy pancakes.

⏳ 25 min Preparation

👪 10 Servings

🍎 260 kcal/pc

Jump to Recipe Print Recipe
Bookmarks
  • 🍰 What are These Hotcakes Like?
  • 📃 Recipe Ingredient Overview and Easy Substitutions
  • ⏳ Time Overview
  • 📷 How to Make Hotcakes in Pictures
  • How to Modify the Recipe
  • ❗ What Can Go Wrong?
  • ⚡ Useful Tips
  • 🍽️ How to Serve Hotcakes
  • How to Store
  • How to Reheat
  • Hotcakes, aka American Buttermilk Pancakes

Have you ever encountered the name "hotcakes" in connection with "American fluffy pancakes"? If you are from Europe like me, you may have not.

As I learnt, "Hotcakes" and "American pancakes" are often used interchangeably and generally refer to the same type of pancake - the thick, fluffy pancake typical in the United States.

The popularity of hotcakes in America can be traced back to the 17th century when European settlers brought their pancake recipes to the New World. Over time, American-style hotcakes developed their own unique characteristics and variations.

However, it's worth noting that the usage of these terms can vary regionally and even among individuals. In some areas, "hotcake" might be the preferred term, while "pancake" is more commonly used in others.

🍰 What are These Hotcakes Like?

American buttermilk pancakes, aka Hotcakes, differ entirely from classic British pancakes in thickness, texture, size, and toppings. They come out of the pan much thicker and fluffier, while British pancakes are thin, like creps.

This recipe produces fluffy pancakes that are soft and light, with a mild tanginess from the buttermilk. They can get extra airy and pillowy, especially if you do not over-mix the batter and cook them at the right temperature.

Hotcakes aka Fluffy Buttermilk Pancakes.

📃 Recipe Ingredient Overview and Easy Substitutions

  • plain flour
  • baking powder
  • bicarbonate of soda
  • salt
  • caster sugar
  • egg
  • unsalted butter
  • buttermilk

Flour

If you are in the UK, it's ok to use self-raising flour instead of plain flour (all-purpose) and omit the 1 teaspoon baking powder. Self-raising flour already contains a leavening agent (you still need to use bicarbonate of soda).

Buttermilk

Buttermilk gives the hotcakes a slightly tangy flavour and helps achieve an airy, fluffy texture as it reacts with the bicarbonate of soda, creating gas pockets in the batter.

It is possible to replace shop-bought buttermilk with diy buttermilk (made by adding a splash of lemon juice or vinegar into milk). The final pancakes might not be as fluffy, though.

The recipe works best with the suggested ingredients unless you want to adjust it for dietary reasons; see the section 'How to Modify the Recipe'.

⏳ Time Overview

The preparation doesn't take very long; you'll be flipping pancakes in around 20 - 25 minutes.

Overall cooking time depends on the hob temperature and how tall the pancakes are. I recommend setting the hob to medium heat, allowing the batter to cook through properly.

📷 How to Make Hotcakes in Pictures

Pouring buttermilk into a bowl with flour and beaten egg.
Ingredients for fluffy pancakes in a bowl.
Fluffy and airy pancake batter in a bowl.
Greasing a hot pan with butter.
Scooping airy pancake batter onto a hot pan.
Airy and fluffy oancake mix in a bowl.
A finger pointing to two pancakes in the hot pan.
Two pancakes in the hot pan; one flipped over with golden-brown top.

How to Modify the Recipe

These American hotcakes can be customised with different flavours and toppings. You can add some berries or chocolate chips to the batter as soon as you pour it into the pan. To make perfect blueberry buttermilk pancakes toss in a few fresh blueberries or try an irresistible raspberry and chocolate chip combination.

Hands holding cuttlery, cutting pancake topped with chocolate, raspberries and chocolate chips.

Gluten-free

It's easy to change the recipe to make gluten-free buttermilk pancakes by substituting plain flour with gluten-free flour. I recommend Doves Farm gluten-free plain flour.

Vegan

It is surprisingly easy to make these pancakes vegan-friendly, and they will be as fluffy as the original version.

Instead of dairy butter, use vegan margarine. To replace buttermilk, use soy yoghurt with a splash of dairy-free milk alternative, and you can skip the egg entirely. For the exact volumes and recipe instructions, go to our recipe for Vegan American Pancakes.

❗ What Can Go Wrong?

Flat or dense pancakes

If your pancakes turn out flat or dense instead of light and fluffy, it could be due to several factors:

  • Insufficient leavening or old leavening agents: Make sure you use the correct amount of baking powder and baking soda as stated in the recipe and check their expiration date.
  • Overmixing the batter: Overmixing can result in runny batter - less is more in this case. Check the step-by-step pictures above; the pancake batter should look airy and a little bit clumpy but not runny.
  • Pancakes cook too quickly: If the bottom side of the pancake browns too quickly, and the batter doesn't set before you want to flip the pancake, you will likely knock some air out while flipping, and as a result, the pancakes won't be as tall and fluffy as they could have been. Flip the pancakes once you see the batter on the top setting, creating many little holes.

Pancakes that stick to the pan

If the pancakes stick to the pan and are difficult to flip, consider these factors:

  • Inadequate greasing: Ensure the pan is adequately greased with butter or oil before pouring the batter. This helps prevent sticking.
  • Insufficient heat: Before adding the batter, the pan should be preheated to the correct temperature. If the pan is too cool, the pancakes may stick.

Pancakes that are too thin or runny

If the pancake batter is too thin or runny, it may be due to:

  • Incorrect measurement: Double-check the measurements of the ingredients, particularly the liquid ingredients, in this case, the buttermilk.
  • Also, using homemade buttermilk, made from milk and lemon juice, seems to make the batter wetter.

⚡ Useful Tips

  • Beat the egg; it's easier to incorporate it with the dry ingredients.
  • Mix dry and wet ingredients by gentle folding; don't get tempted to use an electric whisk. It's OK to see a few small clumps of flour in the batter.
  • Find the optimal cooking temperature.

🍽️ How to Serve Hotcakes

For the most authentic experience, serve these hotcakes the traditional American way:

  1. Stack the pancakes: Cook a batch of fluffy American pancakes until golden brown on both sides and stack them on the plate on top of each other.
  2. Add a pat of butter: Place a pat of butter on top of the stack of pancakes. The heat from the pancakes will melt the butter, creating a rich buttery topping.
  3. Drizzle with maple syrup: Generously pour maple syrup over the stack of pancakes. Allow the syrup to cascade down the sides of the pancakes, soaking them with the sweet golden liquid.

Feel free to personalise the toppings based on your preferences; fresh berries, greek-style yoghurt, or whipped cream make a great addition to this fluffy goodness.

Serve the stack of pancakes still warm. You can leave them in the middle of the table and invite your guests to help themselves, separating the pancakes with a fork, or you can prepare a small stack of a few pancakes for every single guest giving them a chance to choose their own topping.

A stack of four fluffy pancakes with butter and syrup on a plate.

How to Store

If you plan to consume the pancakes within a few hours, you can leave them covered at room temperature. However, if you need to store them for longer, it is safer to refrigerate or freeze them.

By storing pancakes in the refrigerator or freezer, you can extend their shelf life, maintain their texture and flavour, and reduce the risk of foodborne bacteria growth.

In the refrigerator

  1. Allow the pancakes to cool: After cooking the pancakes, let them cool completely at room temperature. This prevents condensation from forming, which can make the pancakes soggy.
  2. Stack and separate with parchment paper: Once cooled, stack the pancakes on a plate or in an airtight container, placing a small piece of parchment paper or wax paper between each pancake. This prevents them from sticking together.
  3. Seal and refrigerate: Cover the plate or container with plastic wrap or place the lid securely. Store the pancakes in the refrigerator for short-term storage, typically up to 2 to 3 days. If you plan to store them for longer, follow the freezing instructions below.

In the Freezer

If you want to store American-style pancakes for longer periods, freezing is a great option:

  1. Cool and stack: Allow the pancakes to cool completely, as mentioned above, and stack them with parchment paper between each pancake.
  2. Package for freezing: Place the stack of pancakes in a freezer-safe bag like a zip-lock bag. Make sure to remove any excess air from the bag to prevent freezer burn.
  3. Label and freeze: Label the package with the date and contents, and place it in the freezer. American-style pancakes can typically be stored in the freezer for up to 2 to 3 months.

Remember to adjust the reheating time based on the quantity and thickness of the pancakes, as well as your preferred level of warmth. Enjoy your delicious pancakes, even on busy mornings or when craving a quick breakfast!

How to Reheat

From the Refrigerator

When ready to enjoy the pancakes, reheat them gently to bring back their freshness and warmth. You can use a microwave, toaster, or oven. For microwave reheating, place a few pancakes on a microwave-safe plate and heat them in short bursts, checking and flipping them occasionally until warmed through.

From the Freezer

Thaw the pancakes in the refrigerator overnight or use the defrost setting on the microwave. Once thawed, reheat them using the same methods mentioned earlier.

Fluffy Buttermilk Pancakes.
A stack of four fluffy pancakes with butter and syrup on a plate.
Print Recipe
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Hotcakes, aka American Buttermilk Pancakes

Try our perfect American Buttermilk Pancakes! This fluffy, golden-brown goodness will turn your typical breakfast into a festive feast.
Prep Time25 minutes mins
Cook Time45 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: buttermilk,
Servings: 10 pcs
Calories: 260kcal
Author: Lea

Ingredients

  • 320 g plain flour
  • 1 teaspoon baking powder leveled
  • 1 teaspoon bicarbonate of soda levelled
  • ½ teaspoon salt
  • 3 tablespoon sugar
  • 1 egg beaten
  • 110 g unsalted butter
  • 480 ml buttermilk approx 500g

Instructions 

  • The buttermilk and egg need to be at room temperature. The butter melted and cooled down.
  • Sift and combine the dry ingredients - flour, baking powder, bicarb soda, salt and sugar.
  • Beat the egg.
  • Gently fold the wet ingredients (buttermilk, beaten egg and melted butter) into the dry mix, just about combining.
    Tip: Leaving one or two specks of flour in the mixture is ok. It's better that way than over-mix the batter and losing all the air.
  • Heat a pan over medium heat; grease and scoop the batter gently onto the pan.
    Tip: Try not to disturb the batter in the bowl too much.
  • Cook on medium heat until the edges of the pancake start setting, then flip and cook on the other side until golden brown.
    Tip: If the pancakes are browning too fast, adjust the temperature. Flipping them too early will knock some air bubbles from the batter and make the pancakes less fluffy. It can also result in pancakes being still raw in the middle.
    Repeat the process using all the pancake batter.
  • Serve the pancakes still warm with your preferred topping - butter and maple syrup, nuttela, fresh berries or whipped cream. The choice is all yours.

Nutrition

Calories: 260kcal | Carbohydrates: 30g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 421mg | Potassium: 171mg | Fiber: 1g | Sugar: 7g | Vitamin A: 435IU | Calcium: 100mg | Iron: 2mg

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