Gordon Ramsay American Pancakes Recipe

The first time I screwed this up…

I poured the batter like it was crepe mix. Pan too hot, batter too thin, overmixed like I was prepping cake. The result? Flat, chewy pucks that tasted like wet toast. I thought American pancakes were just thicker versions of the ones I knew. Wrong.

Watching Ramsay changed it all. He stacks air—not batter. He doesn’t just mix—he builds. These pancakes aren’t just fluffy, they’re engineered. You’ll get golden edges, a pillowy interior, and zero gumminess.

Why This Works (And Where Most Go Wrong)

Most people screw up American pancakes in two ways:

1. They overmix the batter – activates gluten = tough, chewy texture.
2. They use high heat – outside burns before the inside cooks.

Gordon’s method avoids both:

• Wet and dry ingredients stay separate until the last second.
• The pan is medium heat only, and you wait for bubbles before flipping.
• Batter is just mixed, even if it looks lumpy. That’s what gives the rise.

This is about controlled fluff—not chaos in a frying pan.

Ingredients That Actually Matter

• 1 cup (120g) all-purpose flour – Foundation. Use plain flour, not self-raising.
• 2 tbsp (25g) sugar – Just enough for balance.
• 2 tsp (10g) baking powder – Key to the fluff. Make sure it’s fresh.
• Pinch of salt – Wakes everything up.
• 1 cup (240ml) milk – Whole milk preferred for richness.
• 2 tbsp (30g) melted butter or neutral oil – Adds moisture and flavor.
• 1 large egg – Structure + slight richness.

Mistake I made: Used cold milk and egg. That tightens gluten. Room temp = smoother batter.

How To Make Gordon Ramsay American Pancakes

1. Preheat your oven to 90°C (195°F).
Slide in a heatproof plate or tray to keep pancakes warm.

2. Mix the dry ingredients.
In a small bowl, whisk together flour, sugar, baking powder, and a pinch of salt. Don’t sift—just loosen.

3. Whisk the wet.
In a separate bowl, whisk milk, melted butter (or oil), and the egg until fully combined and smooth.

4. Combine—just barely.
Add the dry to the wet in one go. Stir gently until the batter is just mixed. Lumps are fine. Overmix = no rise.

5. Heat your pan right.
Use a non-stick pan or griddle. Medium heat. Lightly grease with oil or butter. Wait until the surface shimmers.

6. Cook the pancakes.
Spoon about 2–3 tablespoons of batter per pancake. Let cook 1–2 minutes until bubbles form and edges look set. Flip once. Cook another 1–2 minutes until golden.

7. Hold in the oven.
Slide cooked pancakes onto the warm tray in the oven. Cover loosely with foil. Don’t stack yet.

8. Serve.
Plate them hot with maple syrup, fresh berries, butter, or whatever topping brings joy.

What Gordon Ramsay Says About This Dish

“You’re looking for air. You’re not baking bricks.”
→ I used to mix until smooth. Ramsay leaves it shaggy. The pancakes puff because there’s space inside.

“Hot pan, cold batter? You’re halfway to disaster.”
→ I now let my ingredients come to room temp before I mix. Helps everything bind properly.

“Don’t flip too early. Pancakes talk to you—listen for the bubbles.”
→ I used to flip by the clock. Now I watch the batter like it’s giving signals.

“Oven’s not just for baking—it’s your holding line.”
→ Keeping them warm means you serve everything perfect, not soggy.

What I Got Wrong (And How I Fixed It)

• Used cold milk and eggs – Made the batter seize and sit flat. Now I bring everything to room temp first.
• Overmixed the batter – Came out rubbery. I stop mixing as soon as the flour’s barely absorbed.
• Pan too hot – Burnt outsides, raw inside. Now I use medium heat only.
• Didn’t keep warm – First pancakes were cold, last ones hot. Oven tray fixes this perfectly.

Variations That Actually Hold Up

• Add blueberries or chocolate chips right after you ladle the batter (not in the bowl).
• Cinnamon + banana mash in the batter for a slightly denser, breakfasty twist.
• Buttermilk swap: Sub milk for buttermilk for extra tang and lift. Works beautifully.

Avoid adding nuts, oats, or too much fruit to the batter—it drags it down and ruins the lift.

Pro Tips That Change the Game

• Use a trigger scoop or small ladle for consistent size.
• Wipe and re-oil the pan between batches for even color.
• Never press down on the pancakes while they cook—it kills the rise.
• Stack pancakes only when serving—otherwise they steam and get soggy.

Storage + Leftover Moves

• Fridge: Store cooled pancakes in an airtight container up to 3 days.
• Freeze: Freeze flat, then store in zip bags for up to 2 months.
• Reheat: Warm in a non-stick pan over medium heat or pop in the toaster.
• Leftover move: Sandwich with peanut butter and banana, then grill. Game changer.

FAQs

Q: Can I double the recipe?
Yes, works perfectly. Just keep the batter loose and don’t let it sit too long.

Q: Why are my pancakes dense?
You likely overmixed the batter or used old baking powder.

Q: Can I make the batter ahead?
Not ideal—baking powder activates immediately. Best to mix fresh.

Q: Can I skip the egg?
You can sub with mashed banana or yogurt, but the texture changes.

Q: Can I make these vegan?
Yes—use plant milk, neutral oil, and a flax egg. They’ll still rise if you’re careful.

Try More Recipes:

• Gordon Ramsay Scotch Pancakes Recipe
• Gordon Ramsay Coconut Pancakes Recipe
• Gordon Ramsay Potato Pancakes Recipe