Quick fix: Flat American-style pancakes usually come from old or too little raising agent, an overmixed batter, or a batter that's too runny. Use in-date baking powder, mix only until just combined (lumps are fine), make the batter thick, and let it rest before cooking.
If you’re after thick, fluffy American-style pancakes and getting flat, spread-out ones instead, the problem is usually a lack of lift — and that comes down to the raising agent, the mixing, or the batter’s thickness.
Getting the rise back
Start with the baking powder: it loses its power a few months after opening, so check it’s fresh, and use self-raising flour for extra help. Then go easy on the mixing — stir just until the flour disappears, because overmixing knocks out air and toughens the batter (a few lumps are perfectly fine). Keep the batter thick, rest it for a few minutes so the raising agents get going, and cook on a medium-low heat so the pancakes puff up before the outside sets.
Why it happens
- The baking powder is old, or there isn't enough of it.
- The batter was overmixed, knocking out the air and developing gluten.
- The batter is too thin, so the pancakes spread instead of rising.
- The pan is too hot, so they spread and set before they can puff.
How to fix it now
- Whisk a little more baking powder into the batter (about ½ tsp) and a spoon of flour to thicken it.
- Let the batter rest for 5–10 minutes before cooking.
How to prevent it next time
- Use in-date baking powder, and self-raising flour for extra lift.
- Mix only until just combined — a few lumps are fine, overmixing is not.
- Keep the batter thick, like a dropping consistency, and rest it before cooking.
- Cook on a medium-low heat so they rise before the outside sets.