Gordon Ramsay American Pancakes are on a whole other level — and I found that out the hard way one Saturday morning when my son asked for pancakes, and I tried to wing it. I thought: “It’s flour, eggs, milk, what can go wrong?” Ohhh honey… flat, chewy, bland discs of sadness.
Then I remembered Gordon’s trick: separate the eggs, whip those whites, and fold them in like you’re making clouds. Add just enough baking powder, and suddenly — boom — they puff up like a souffle in syrupy disguise. Now it’s our weekend tradition. My daughter even calls them “pillow cakes.”
Whether you top them with berries, bacon, or just drown ’em in maple syrup like I do, these are the pancakes that make you proud of breakfast again.
Why Gordon Ramsay American Pancakes Work & Where Most Go Wrong
- Egg whites are everything. Whipping them makes these rise like little soufflés.
- Don’t overmix the batter. Stir gently or you’ll deflate the magic.
- Too much sugar = burned bottoms. Keep it low and let the syrup do the sweetening.
- Skillet heat is key. Medium, not high. Pancakes need patience.
- Using milk instead of buttermilk. Buttermilk = tang, tenderness, flavor. Don’t skip it.
What Gordon Ramsay Says About American Pancakes
Gordon always separates his eggs for this batter — it’s the key to that iconic fluff. He also adds a touch of vanilla and just a kiss of sugar so the pancakes brown beautifully but don’t turn bitter. “Let the toppings do the shouting,” he says — the batter should be subtle, not dessert-level sweet.
How I Make Gordon Ramsay American Pancakes My Way
I follow Gordon’s airy method, but I add my little twist: I mix a dash of cinnamon into the dry ingredients and sometimes swap half the milk for buttermilk if I have it. It adds that tangy richness you get in diner-style stacks. I also cook them in clarified butter — no burnt butter bits and all the flavor.
Oh, and if you’re into cozy breakfasts, you’ve got to try my Gordon Ramsay Banana Bread next. Total weekend vibe.
Ingredients For Gordon Ramsay American Pancakes (with my notes)
- 1 ¼ cups all-purpose flour
- 1 tbsp baking powder – not baking soda!
- 1 tbsp sugar – or skip if topping with syrup
- ½ tsp cinnamon – optional, but so cozy
- Pinch of salt
- 1 cup milk – or half milk, half buttermilk
- 1 tsp vanilla extract
- 2 eggs, separated
- 2 tbsp melted butter – plus more for the pan
- Fresh berries, maple syrup, or whipped cream – to serve
How To Make Gordon Ramsay American Pancakes Step By Step
- Mix dry ingredients.
In a bowl, whisk flour, baking powder, sugar, cinnamon, and salt. - Combine wet ingredients.
In a separate bowl, whisk the yolks, milk, vanilla, and melted butter. - Whip the egg whites.
Beat until stiff peaks form. They should look like clouds — this is your pancake lift-off. - Make the batter.
Stir wet ingredients into dry until just combined. Then gently fold in the whipped egg whites with a spatula — no overmixing! - Preheat your skillet.
Medium heat, lightly buttered. Test with a drop of batter — it should sizzle softly, not aggressively. - Cook the pancakes.
Pour ¼ cup batter per pancake. Cook until bubbles appear and edges look set (about 2–3 minutes), then flip. Cook 1–2 more minutes until golden. - Serve hot.
Stack ’em up. Add butter, syrup, berries — whatever joy looks like for you.
Gordon Ramsay American Pancakes
Rate this RecipeIngredients
Equipment
Method
- In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- In a separate bowl, whisk egg yolks, milk, vanilla, and melted butter until combined.
- In another clean bowl, beat egg whites until stiff peaks form.
- Combine wet and dry ingredients until just mixed. Gently fold in whipped egg whites.
- Preheat a nonstick skillet over medium heat and add a small amount of butter.
- Scoop 1/4 cup of batter per pancake. Cook until bubbles form and edges are set, then flip and cook until golden.
- Serve warm with toppings of your choice.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Skipped separating the eggs. Rookie move. They came out dense and sad. Whipping egg whites is annoying, yes — but worth it.
- Too much batter in the pan. I used to make pancakes the size of dinner plates. Now I do ¼ cup scoops for perfect golden rounds.
- High heat = charred outsides. I used to crank the heat. Now I let them go gently over medium, flipping once, no stress.
Pro Tips That Change The Game For Gordon Ramsay American Pancakes
- Use room temperature ingredients — cold milk or eggs deflate the batter.
- Rest the batter for 5–10 minutes before cooking to relax the gluten.
- Use clarified butter for cooking — it won’t burn like regular butter.
- Flip only once when bubbles form and edges look matte, not glossy.
- Keep cooked pancakes warm in a 200ºF oven on a wire rack — not stacked!
Variations That Actually Hold Up For Gordon Ramsay American Pancakes
- Blueberry Pancakes – Add fresh blueberries right before pouring batter into the pan.
- Protein Pancakes – Sub ¼ cup of flour for protein powder, and use Greek yogurt.
- Fall Spice Twist – Add a dash of nutmeg and swap milk for eggnog or oat milk.
- Chocolate Chip Dream – Fold in mini chocolate chips after whipping the whites.
How To Store & Use Leftover Gordon Ramsay American Pancakes
- Fridge: Store in an airtight container for up to 3 days. Reheat in the toaster or oven — never the microwave!
- Freezer: Stack with parchment between each and freeze for up to 2 months.
- Leftover ideas: Make pancake breakfast sandwiches with bacon and egg, or layer them like shortcakes with whipped cream and berries.
FAQs (Based on real user questions from US search)
What makes Gordon Ramsay pancakes fluffy?
He whips egg whites separately and folds them in for a soufflé-like lift. It’s the secret weapon!
Can I use regular milk instead of buttermilk?
Yes, but the texture and flavor won’t be as rich. Try adding a splash of lemon juice to your milk as a sub.
How do I know when to flip the pancakes?
Look for bubbles forming on top and edges that look set and dry. That’s your cue.
What pan is best for pancakes?
A nonstick skillet or flat griddle works best. Cast iron can hold too much heat and brown them unevenly.
Do I need to grease the pan every time?
Lightly, yes. Use clarified butter or a paper towel dab of neutral oil between batches.
From My Kitchen To Yours
These pancakes brought my family’s Sunday breakfast back to life — I hope they do the same for yours. If you make them, let me know what twist you added!
