What distinguishes American pancakes from French pancakes or crepes?

American pancakes are distinctively characterized by the use of chemically leavened batters, primarily incorporating baking powder or baking soda. This leavening creates a thick, fluffy texture that is typical of American pancakes, allowing them to rise significantly during cooking. The batter is thicker than that of other types of pancakes, which contributes to their unique mouthfeel and appearance.

In contrast, French pancakes or crepes are made with a batter that does not use chemical leaveners, resulting in a much thinner and more delicate product. Crepes have a flat, smooth texture with a slightly crispy edge, and they are often rolled or folded around various fillings, showcasing their versatility.

Other options, such as the source of flour, size, and preparation technique, do not highlight the defining characteristic as clearly as the use of leavening agents. While flour type and size can vary and different techniques might be employed in making pancakes, it is the leavening agent that plays the most crucial role in distinguishing the airy and thick nature of American pancakes from the thin, flexible crepes of French cuisine.