The Joy of American-Style Pancakes (GF Edition)

For me, American-style pancakes are a weekend ritual. Thick, fluffy, and indulgent — but still simple enough to throw together on a Saturday morning. This version is gluten-free and lactose-free, without losing any of the comfort factor.

Ingredients (serves 3–4)

• 200g gluten-free self-raising flour

• 2 tbsp caster sugar

• 2 large eggs

• 250ml lactose-free milk

• 1 tsp vanilla essence

• Salted butter (for frying)

To serve:

• Crisp streaky bacon

• Fresh blueberries & raspberries

• Maple syrup

• Lactose-free natural yogurt

• Strong, fresh coffee

Method

1. Make the batter – In a large bowl, whisk together the flour and sugar. In another bowl, beat the eggs, milk, and vanilla. Gradually pour the wet mixture into the dry, whisking until smooth. The batter should be thick but pourable.

2. Heat the pan – Melt a little salted butter in a non-stick frying pan over medium heat.

3. Cook the pancakes – Ladle in small rounds of batter. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for 1–2 minutes more until golden. Keep warm in a low oven while you finish the batch.

4. Crisp the bacon – Fry the streaky bacon until it’s as crisp as you like.

5. Assemble the stack – Layer pancakes with yogurt, berries, and bacon. Drizzle generously with maple syrup. Serve immediately with a strong coffee.

Tips for Fluffiness

• Don’t over-mix the batter – a few small lumps are fine.

• Cook on medium heat – too hot and they’ll burn before cooking through.

• Use self-raising flour – this is what gives them lift.

Why They’re Special

These pancakes aren’t just breakfast – they’re an occasion. Sweet and savoury all in one, they feel like a celebration of the weekend. Once you’ve had them with streaky bacon, berries, and a good coffee, you’ll never look back.