These fluffy pancakes are the ultimate morning indulgence—light and airy inside with a tender, buttery golden crust. The secret? A triple-fluff combo: carefully separated eggs for airy lift, baking powder for rise, and a gentle folding technique that keeps the batter lofty without being dense. Ideal for lazy weekend mornings or special brunch spreads, this recipe guarantees tall stack success with minimal fuss.
Whether you drizzle them with maple syrup, crown them with fresh berries, or slather them with whipped cream, these pancakes will elevate your breakfast game from basic to breathtaking. This recipe yields about 8 generous pancakes and can be doubled or halved easily.
Ingredients:
- 1½ cups (190 g) all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- 1 tbsp granulated sugar (optional, for slight sweetness)
- 1¼ cups (300 ml) whole milk (room temperature)
- 1 large egg, separated
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- Butter or oil, for the pan
- Optional mix-ins: blueberries, mini chocolate chips, banana slices
Instructions:
1. Prep the Batter Base
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Sifting helps evenly distribute the leavening and ensures your batter stays lump-free.
In a separate medium bowl, whisk together the milk, egg yolk (save the white), melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry mixture. Gently mix until just combined—lumps are okay! Overmixing will lead to tough pancakes.
2. Whip the Egg White
In a small clean bowl, beat the egg white with a handheld mixer or whisk until stiff peaks form. This whipped egg white is the fluffy secret—it creates a pillow-like texture.
Use a silicone spatula to gently fold the beaten egg white into the batter. Do this in two additions, being careful not to deflate the mixture. The batter should look light and airy.
3. Heat Your Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. To test if it’s ready, sprinkle a few drops of water onto the surface—they should dance and sizzle.
4. Cook the Pancakes
Pour ¼ cup of batter per pancake onto the hot pan. Don’t spread it—let it naturally puff up. If you’re adding mix-ins like berries or chocolate chips, sprinkle them on now.
Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip gently and cook the other side for another 2 minutes or until golden brown. Lower the heat slightly if they brown too quickly.
5. Keep Warm (Optional)
Transfer cooked pancakes to a wire rack on a baking sheet and keep them warm in a low oven (200°F / 93°C) while you finish the batch. This keeps them fluffy instead of soggy.
Serving Suggestions:
- Top with fresh fruit and maple syrup for a wholesome twist
- Layer with whipped cream and drizzle with honey for a dessert-like brunch treat
- Serve with crispy bacon or scrambled eggs for a savory-sweet combo
Tips & Variations:
- For extra thickness, let the batter rest for 10 minutes before cooking.
- Swap ¼ cup of milk with sour cream or Greek yogurt for a tangy richness.
- Add a pinch of cinnamon or citrus zest for a subtle fragrance.
Craving a flavored butter, fruit compote, or infused syrup to pair with these pancakes? I’d love to help you build a full breakfast masterpiece from here.