Fluffy American Pancakes
These pancakes are light, airy, and perfectly golden, ready to be topped with everything from maple syrup and berries to chocolate chips and whipped cream.
- 200 g plain flour
- 2 tsp baking powder
- 1 tbsp sugar
- 0.5 tsp salt
- 2 large eggs
- 300 ml milk
- 2 tbsp melted butter (plus extra for frying)
- 0.5 tsp vanilla extract (optional but recommended)
- 1 Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar and salt.
- 2
Combine the wet ingredientsIn a separate jug or bowl, whisk the eggs, milk, melted butter and vanilla extract.
- 3
Bring it togetherPour the wet mixture into the dry ingredients and gently whisk until just combined.
Don’t overmix, a few small lumps are absolutely fine. Overmixing makes pancakes dense instead of fluffy.- 4
Heat the panPlace a non-stick frying pan over medium heat and add a small knob of butter.
- 5
Cook the pancakesPour about ¼ cup of batter into the pan for each pancake.
Cook for 2–3 minutes until bubbles appear on the surface and the underside is golden.
Flip and cook for another 1–2 minutes.- 6
Keep warmPlace cooked pancakes on a plate and cover loosely with foil while you finish the batch.
NoteThe Goss Tip for Extra Fluffiness
Let your batter rest for 5–10 minutes before cooking. This allows the baking powder to activate and gives you even softer, taller pancakes.
- 2