Original American Pancakes with maple syrup

Original American Pancakes with maple syrup

In Europe, Sunday is considered the last day of the week. In the calendars in North America it is the first day to start the week with. In any case, despite these differences, it is a perfect day when one usually does not need to rush and can enjoy delicious breakfast or brunch that is satisfying all the senses. The coconut oil steaming sound while frying, the smell of the dough turning into golden brown, the perfect soft and fluffy texture of each pancake and the harmony of the alternating colours and structure on their surface.

In the US the pancakes are usually served in short stacks. If you ask for “silver dollar” pancakes, you will get mini pancakes that are about 7 cm (3 inches) in diameter. The idea is to match the size to the one of the silver dollar coin before 1979. The standard bigger size is than known in US as flapjacks.

With the maple syrup and a bit of melted butter, they taste amazing! Enjoy your Sunday morning with these fluffy pancakes:

Original American Pancakes with maple syrup

» Servings: 2
» Duration: 20 min



  • 200 ml milk
  • 30 ml white vinegar
  • 150 g flour
  • 40 g brown sugar
  • 1 egg
  • 3 g baking soda
  • 1 tsp baking powder
  • 40 g butter (melted)
  • pinch of salt
  • coconut oil
  • maple syrup
  • 30 g butter (soft)



  1. Start by combining the white vinegar with the milk and set aside for 3 minutes (see tip #1).
  2. In the meantime, prepare the dough: mix the flour, brown sugar, baking soda, baking powder and salt.
  3. Thirdly, add the butter and egg into the milk and stir thoroughly (better in large bowl). Start adding the flour in more separate additions while stirring.
  4. Preheat the pan and pour a bit of the coconut oil, about 1 tbsp oil into the pan. Fry on medium heat, once you start seeing bubbles in the dough, flip to the other side and continue frying until both sides are golden brown.
  5. Serve with maple syrup poured over and with softened butter on top of the pancakes.


  • Instead of souring the milk with the white vinegar, you can also use buttermilk (230 ml).
  • Try to mix things up a little and sprinkle a bit of cinnamon sugar on the top.
  • Pancakes taste the best warm, but you can store them for later as well. In that case, protect them with plastic wrap foil, so they don’t get dry.

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