There’s nothing quite like starting your morning with a stack of soft, warm, and fluffy pancakes. Whether you’re cooking for one or feeding the whole family, this simple yet satisfying breakfast treat hits the spot every time. These pancakes are made using basic pantry staples and a few key techniques—like folding in whipped egg whites—for the ultimate cloud-like texture.
This recipe delivers consistent results with a lightly sweet flavor, tender crumb, and golden brown crust. And the best part? It takes just 20 minutes from start to finish. Whether you’re pairing it with maple syrup, fresh fruit, or a savory breakfast spread, these fluffy pancakes are a must-try for any home cook looking to master the perfect stack.
Preparation Details
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Cuisine: American breakfast classic
Ingredients
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1 ¼ cups (155 g) all-purpose flour
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1 tablespoon (12 g) granulated sugar
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2 teaspoons (8 g) baking powder
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½ teaspoon vanilla extract
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2 large eggs
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1 cup (240 ml) milk
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Butter or oil, for cooking
Step-by-Step Directions
1. Mix Dry Ingredients
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In a large mixing bowl, whisk together the flour, sugar, and baking powder.
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Ensure the dry ingredients are well blended and lump-free.
2. Separate the Eggs
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Carefully separate the egg whites from the yolks into two bowls.
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Add the yolks to a bowl with the milk and vanilla extract, and mix until smooth.
3. Combine Wet and Dry Mixtures
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Pour the milk mixture into the bowl with the dry ingredients.
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Stir gently until just combined. A few small lumps are perfectly fine—overmixing can lead to dense pancakes.
4. Beat the Egg Whites
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In a clean, dry bowl, beat the egg whites using a hand mixer or whisk until stiff peaks form.
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This step is crucial for creating a light, airy texture in the pancakes.
5. Fold in the Egg Whites
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Gently fold the whipped egg whites into the batter using a spatula.
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Do this slowly and carefully to retain as much air as possible in the mixture.
6. Heat the Pan
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Preheat a non-stick pan or griddle over medium heat.
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Lightly grease the surface with butter or oil.
7. Cook the Pancakes
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Pour about one tablespoon of batter onto the pan for each pancake.
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Cook until small bubbles appear on the surface (1–2 minutes).
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Flip and cook for another 1–2 minutes until golden brown and cooked through.
8. Repeat and Serve
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Transfer finished pancakes to a plate and repeat the process with the remaining batter.
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Serve warm with your favorite toppings.
Serving Suggestions
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Drizzle with real maple syrup and top with butter for a traditional favorite.
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Add fresh berries and a dollop of Greek yogurt for a wholesome twist.
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Layer with whipped cream and chocolate chips for a fun, dessert-like brunch.
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Pair with scrambled eggs and bacon for a full, hearty breakfast.
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Add nut butters, banana slices, or honey for added nutrition.
Cooking Tips
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Use room-temperature eggs for better volume when whipping the whites.
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Preheat your pan to the right temperature—too hot and they’ll burn, too cold and they won’t rise properly.
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Don’t press pancakes down with a spatula while cooking—let them rise naturally.
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Keep cooked pancakes warm in a low oven (around 200°F/90°C) until all are ready to serve.
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Use fresh baking powder—old or expired powder won’t give the lift you need.
Nutritional Benefits
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Flour provides complex carbohydrates for sustained energy.
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Eggs are high in protein, essential amino acids, and healthy fats.
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Milk supplies calcium, vitamin D, and additional protein.
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Minimal added sugar means you can sweeten naturally with toppings like fruit or honey.
Dietary Information
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Vegetarian: This recipe is suitable for a vegetarian diet.
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Gluten-Free Option: Substitute with a gluten-free flour blend.
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Dairy-Free Option: Use almond, oat, or soy milk and replace butter with coconut oil or plant-based margarine.
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Low-Sugar Option: Reduce or omit the sugar entirely and rely on toppings for sweetness.
Nutritional Facts (Per Serving)
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Calories: 220
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Protein: 7 g
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Carbohydrates: 30 g
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Fat: 8 g
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Fiber: 1 g
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Sodium: 300 mg
Storage and Reheating
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Refrigeration: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
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Freezing: Lay pancakes flat on a baking sheet and freeze. Once solid, transfer to a freezer bag and store for up to 2 months.
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Reheating: Toast from frozen, warm in a microwave (30–60 seconds), or reheat on a skillet until warmed through.
Why You’ll Love This Recipe
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Fluffy Texture: Thanks to the whipped egg whites, these pancakes are incredibly airy and tender.
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Quick & Easy: With only 20 minutes needed, it’s great for both weekdays and lazy weekends.
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Simple Ingredients: No fancy tools or rare ingredients required—just pantry basics.
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Kid-Approved: Lightly sweet and customizable, kids love them with chocolate chips or banana slices.
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Versatile: Adjust to suit your needs—make them dairy-free, gluten-free, or load them with extras.
Conclusion
These fluffy pancakes are a breakfast staple you’ll come back to time and time again. The combination of whipped egg whites and a gentle folding technique ensures a delicate structure that’s delightfully soft on the inside and lightly golden on the outside. They are perfect for cozy mornings, weekend brunches, or even breakfast-for-dinner nights.
Whether you’re aiming for a light breakfast or something more indulgent, this pancake recipe is the ideal base. Top them with whatever your heart desires—berries, chocolate, syrup, or eggs—and enjoy a plateful of warm comfort. Easy to make, endlessly adaptable, and always a crowd-pleaser, these pancakes deserve a permanent spot in your recipe collection.
Frequently Asked Questions
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, but your pancakes will be slightly denser. You may want to add a splash more milk to thin the batter.
2. How can I make these pancakes dairy-free?
Use any non-dairy milk (almond, oat, soy) and a dairy-free butter substitute or oil.
3. Can I prepare the batter in advance?
It’s best to use the batter right away, especially after whipping the egg whites. You can prep the dry and wet components separately and mix before cooking.
4. What if the batter is too thick?
Add 1–2 tablespoons of milk at a time until it reaches the desired consistency.
5. How do I make sure pancakes cook evenly?
Make sure the pan is preheated and use medium heat. Too hot and the outside will burn before the inside is cooked.
6. Can I use a hand whisk instead of an electric mixer for egg whites?
Yes, though it will take more time and effort. Make sure the bowl and whisk are clean and dry.
7. Why are my pancakes not fluffy?
Overmixing the batter or not properly whipping the egg whites can cause flat pancakes. Make sure to fold gently and use fresh baking powder.
8. Can I add extras like blueberries or chocolate chips?
Absolutely! Add them after combining the batter and just before cooking.
9. What’s the best way to keep pancakes warm?
Place them in a 200°F (90°C) oven on a baking sheet while you finish cooking the rest.
10. Can I double this recipe?
Yes. Double all ingredients and cook in batches. It’s great for larger families or when entertaining guests