Description
These pancakes are ultra-fluffy, tender, and slightly sweet—perfect for a comforting breakfast or brunch. The secret? Whipped egg whites folded into the batter for cloud-like texture. Simple, classic, and customizable with your favorite toppings!
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk (dairy or plant-based)
- 1 large egg, separated
- 2 tbsp unsalted butter, melted (plus more for greasing)
- 1 tsp vanilla extract (optional but delicious)
For Serving:
- Maple syrup
- Butter
- Fresh fruit (e.g., berries, bananas)
- Whipped cream (optional)
Instructions
1️⃣ Separate the egg: Crack the egg and place the yolk in one bowl and the white in another. Set aside.
2️⃣ Make the batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix the egg yolk, milk, melted butter, and vanilla until smooth. Combine wet and dry ingredients and stir gently—do not overmix!
3️⃣ Whip the egg white: Using a hand mixer or whisk, beat the egg white until stiff peaks form. This step gives your pancakes their signature fluffiness.
4️⃣ Fold in the egg white: Gently fold the whipped egg white into the batter using a spatula. Be careful not to overwork—it should remain airy.
5️⃣ Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook for another 1–2 minutes until golden brown.
6️⃣ Serve and enjoy: Stack the pancakes, top with butter, syrup, fruit, or whipped cream, and serve warm!
Notes
- Make it dairy-free: Use plant-based milk and oil instead of butter.
- Extra flavor: Add cinnamon or lemon zest to the batter for a twist.
- Keep warm: Store cooked pancakes in a 200°F oven while finishing the batch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes