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Queen Elizabeth's Pancakes

Stack of thick, fluffy Queen Elizabeth pancakes topped with butter and maple syrup
Thick, fluffy pancakes from the drop scone recipe Queen Elizabeth II sent to President Eisenhower in 1960, made tender with cream of tartar and finished with a splash of vanilla and almond.
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 30 minutes
Serving Size 10 pancakes

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour spooned in and leveled
  • 4 tablespoons granulated sugar
  • 2 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 1 pinch salt optional, recommended

Wet Ingredients

  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons butter melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

For Serving

  • butter for topping
  • maple syrup for topping

Instructions

Make the Batter

  • Spoon the flour lightly into your measuring cup and level it off so the pancakes don't get heavy.
  • In a large bowl, whisk together the flour, sugar, baking soda, cream of tartar, and salt (if using) until evenly combined.
  • In a separate bowl, beat the eggs lightly. Add the milk, melted butter, vanilla, and almond extract. Measure the almond extract over a separate bowl so you don't add too much.
  • Whisk the wet mixture for 30 to 40 seconds, until it looks a little frothy on top.
  • Pour the wet ingredients into the dry and stir with a spoon, scraping the bottom of the bowl, until no dry pockets remain. A few lumps are fine.
  • Let the batter rest about 5 minutes while the griddle heats to 350°F. It will turn thick and bubbly.

Cook the Pancakes

  • Portion 1/2 cup of batter per pancake onto the griddle, leaving room between each so you can flip them.
  • When the bottom is golden brown, flip. The tops won't look as dry as regular pancakes, so peek underneath to check. Cook until the second side is browned and the center is set.
  • Stack and serve warm with butter and maple syrup.

Video

Notes

  • The history: Adapted from the drop scone recipe Queen Elizabeth II sent to President Eisenhower in January 1960. The original served 16. This version uses less flour and milk with the other ingredients unchanged, the same way the Queen said she scaled it for smaller groups.
  • Add salt: The original recipe has no salt. A pinch balances the sweetness and is the one change I'd make.
  • Flavorings: The vanilla and almond are my additions. For this batch size, you can bump them up a little for more flavor.
  • Don't overmix: A slightly lumpy batter makes the most tender pancakes.
  • Cook promptly: Cook these soon after the batter rests. Don't let it sit too long.
  • Freezing: Cool completely, freeze in a single layer, then store in a freezer bag. Reheat in the toaster or microwave.