Make your own pancake dough for an American breakfast

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Make pancakes dough yourself

American style pancakes

With this pancakes dough you can make yourself one Breakfast like in America prepare at home. You will see making pancakes batter yourself is easy. A breakfast in the USA or Canada looks different to ours. It is one of the main meals of the day there. Especially on weekends, people take the time to have a hearty breakfast. At lunchtime, people usually only eat a snack. Only in the evening is there a larger dinner, which one likes to eat in the restaurant. In the US and Canada there are even restaurants that specialize in breakfast. Food that is eaten for breakfast is often served there throughout the day.

The pancakes go well on the menu there, because in America they are spicy or sweet. They are popular with maple syrup. To do this, build a tower of pancakes and put some butter on top. As soon as it starts to melt, maple syrup is poured over it. A delicious breakfast is ready.

If you prefer the pancakes spicy, order "Pigs in a Blanket". These are pancakes that are served with pork sausages. You can often get them with crispy bacon strips. So there is a pancake variation for every taste.

Make pancakes dough yourself

You can Pancake batter for American pancakes * order online (advertisement). However, it is cheaper to make the pancake dough yourself. This also allows you to better determine what the pancakes will look like later. Because it is important that the dough is not too liquid. Only then will you get a fluffy pancake batter that turns into thick pancakes. If the dough is too liquid, it will melt in the pan. This is what you want to avoid.

Basic recipe for American pancakes


You probably always have these ingredients in your stock.

  • 300 grams of flour
  • Two teaspoons of baking soda
  • a pinch of salt
  • a heaping tablespoon of sugar
  • four eggs
  • 200-300 milliliters of milk
  • some oil



Mix the flour and baking powder together. Separate the eggs and beat the egg yolk until frothy. Then add sugar, salt and the flour mixture and stir in enough milk until you get a viscous dough. Then leave the pancake batter to stand for about ten minutes.

In the meantime, whisk the egg whites, then carefully fold them under the batter.

Put oil in a pan and heat it. Spread it well on the bottom of the pan. A coated pan is best for baking, in which the pancakes do not sear.

For each pancake, add about two to three tablespoons of pancake batter to the hot fat. Form a circle out of it and bake the pancakes over medium heat until they turn golden brown. If bubbles form on the surface, you can turn the pancake and finish baking on the other side.

The amount is about twenty pancakes.


Coffee culture in a cafe in Salzburg
Coffee culture in a café in Salzburg


Pancake batter variations

Since pancakes are very variable, you can always conjure up a different taste experience for breakfast. Even the pancake batter can be varied.

Pancakes with buttermilk

Buttermilk pancakes are very popular in the United States. You need this for this


  • four eggs
  • three and a half tablespoons of soft butter
  • half a liter of buttermilk
  • 350 grams of flour
  • a teaspoon of baking soda
  • a teaspoon of baking soda
  • a good pinch of salt
  • two tablespoons of sugar
  • Fat for baking


Beat the eggs, butter, and buttermilk into a smooth mixture. Mix flour, baking soda, baking powder, salt and sugar well together. Add the flour mixture to the egg and milk mixture and stir well.

Let the dough stand for a few minutes.

In the meantime, put fat in a pan and melt it on low heat. Put the batter in spoon-sized portions in the pan and bake the pancakes on both sides until they are golden brown. As soon as bubbles form on the surface of the dough, you can turn the pancakes.

Refinement tips

You can also refine pancakes with fruit. For example, cut bananas into slices, pour the dough over them and bake the pancakes on both sides. Other types of fruit that are suitable for this are apples, raspberries, blackberries, blueberries and strawberries. You can also add chocolate chips to the batter. Instead of maple syrup, you can sweeten your pancakes with honey. If you like Nutella, you can also brush it with it. Your imagination knows no boundaries. Try other options.



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Source for the pancake batter recipe: our own research Trips to Savor through the USA and Canada.

Text: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline

Make your own pancake dough for an American breakfast

Monika Fuchs

Monika Fuchs and Petar Fuchs are the authors and publishers of the Slow Travel and Enjoyment travel blog TravelWorldOnline Traveller. You have been publishing this blog since 2005. TravelWorldOnline has been online since 2001. Your topics are Trips to Savor and wine tourism worldwide and Slow Travel. During her studies, Monika Fuchs spent some time in North America, where she traveled to the USA and Canada - sometimes together with Petar Fuchs - and spent a research year in British Columbia. This strengthened her thirst for knowledge, which she pursued for 6 years Adventure Guide for Rotel Tours and then for 11 years as Study tour guide for Studiosus Reisen tried to breastfeed all over the world. She constantly expanded her travel regions, but curiosity still gnawed at her: “What is beyond the horizon? What else is there to discover in this city? Which people are interesting here? What do you eat in this region?” These are the questions she is now trying to answer as a freelance travel journalist (her articles have appeared in DIE ZEIT, 360° Canada, 360° USA, etc.), among others. travel writer and travel blogger answers in many countries around the world. Petar Fuchs produces the videos on this blog as well as on YouTube. Monika Fuchs from TravelWorldOnline is below Germany's top 50 bloggers in 2021 Other Information about Monika and Petar Fuchs. Recommendations on LinkedIn from tourism experts Further recommendations from cooperation partners and tourism experts Professional experience Monika on LinkedIn