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Fluffy Pancakes Recipe

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4 from 8 reviews

These fluffy pancakes are light, airy, and perfect for a weekend breakfast or brunch. Made with simple ingredients like flour, eggs, and milk, they are elevated by folding in stiffly beaten egg whites to create a tender texture. Served warm with butter and maple syrup, they are a classic crowd-pleaser that yields 12 delicious pancakes.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 3 tablespoons confectioners' sugar (or regular sugar)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 large egg yolk
  • 2 large egg whites
  • 1 ⅓ cups milk
  • 2 tablespoons butter, melted and cooled
  • 2 teaspoons vanilla bean paste

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, confectioners' sugar, baking powder, and salt until evenly mixed. Set aside this dry mixture.
  2. Mix wet ingredients: In another bowl, whisk the egg yolk, milk, vanilla bean paste, and melted butter together until smooth. Gradually add the dry ingredients to this mixture and stir just until combined. It's okay if the batter has some small lumps; avoid overmixing.
  3. Rest the batter: Let the batter sit for at least 10 minutes to allow the gluten to relax and the mixture to thicken slightly. Fifteen minutes is ideal if you can wait.
  4. Beat egg whites: While the batter rests, use a mixer on medium to high speed to beat the egg whites until stiff peaks form, which should take about 3 to 5 minutes. This step is essential for making the pancakes extra fluffy.
  5. Fold in egg whites: Just before cooking, gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the egg whites to maintain the light texture.
  6. Cook the pancakes: Heat a griddle or non-stick skillet over medium heat and grease lightly with spray oil or butter. Using a ⅓ cup measuring spoon, pour portions of batter onto the griddle. Cook until bubbles form throughout the pancake surface, then flip carefully. Cook for a few more minutes until the pancakes are golden brown and cooked through.
  7. Serve: Serve the pancakes warm with additional butter and a drizzle of maple syrup for a classic, delicious breakfast treat.

Notes

  • Do not overmix the batter once the dry ingredients are combined with the wet; lumps are okay to keep pancakes tender.
  • Folding in the stiffly beaten egg whites gently is key to achieving the characteristic fluffiness.
  • You can substitute milk with any plant-based milk for a dairy-free option.
  • Maple syrup or fresh fruit toppings are perfect accompaniments for these pancakes.

Find it online: https://recipeplenty.com/fluffy-pancakes-recipe/