Best Fluffy Pancake Recipe
These pancakes are light, airy, and fluffy, and made from scratch. They’re not too sweet and have the slightest taste of vanilla to them. The best part is the ingredients required are most of your pantry staples.
Ingredients
- 1 cup all-purpose flour
- 1 tsbp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅔ cup milk
- 2 eggs (small) separated
- 1 tsp vanilla
- Pinch of salt
- butter for frying
Instructions
- In a bowl whisk together the flour, sugar, baking powder, and baking soda.
- In a second bowl add the egg yolks, milk, vanilla, and salt and mix well together. Slowly combine this with the flour mixture and set aside.
- In a separate bowl, whisk the egg whites until they form cloud-like consistency. You don’t need stiff peaks, but the egg whites should be frothy and white in color. Set aside for a few mintues.
- Next, heat a non–stick pan.
- While the pan is heating use a wooden spoon or spatula and gently fold the egg whites into the flour mixture. The mixture should feel light and airy.
- Add a knob of butter and spread it around the pan. Using 1/3 cup batter measure, pour this onto the preheated pan starting in the middle and moving around in a circular motion to get the perfectly shaped pancake. Leave to cook for 2 – 3 minutes before flipping over. (Remember you only want to flip once). When you start to see a few air bubbles on the top surface, you know it’s the right time to flip the pancakes over. Continue cooking the other side for 1 -2 minutes. Repeat with the rest of the batter.
- Serve the pancakes hot. I love to drizzle mine with maple syrup, fresh fruit, and some compote.
Notes
You can make mini versions of these pancakes and stack them on a toothpick. Perfect for a brunch party.