Name: Fluffy Pancakes Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 tablespoons confectioners’ sugar (or regular sugar); 1 ½ teaspoons baking powder; ¼ teaspoon salt; 1 large egg yolk; 2 egg whites; 1 ⅓ cups milk; 2 tablespoons butter, melted and cooled; 2 teaspoons vanilla extract

Description

Enjoy a classic breakfast favorite with these Fluffy Pancakes that are light, airy, and perfectly golden. Made by folding beaten egg whites into a simple batter, these pancakes have a delightful texture and are perfect served warm with butter and maple syrup for a comforting morning treat.

Ingredients

Scale

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 egg whites
1 ⅓ cups milk
2 tablespoons butter, melted and cooled
2 teaspoons vanilla extract

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set this mixture aside for now.
Combine Wet Ingredients: In a separate bowl, whisk together the egg yolk, milk, vanilla extract, and melted butter until smooth and combined. Gradually add the dry ingredient mixture into the wet ingredients and stir gently just until combined; it’s okay if the batter has some lumps.
Rest the Batter: Allow the batter to rest for at least 10 minutes to hydrate the flour and help achieve a fluffy texture. If possible, let it stand for 15 minutes for even better results.
Beat Egg Whites: While the batter is resting, use a mixer to beat the egg whites on medium to high speed until stiff peaks form, usually about 3 to 5 minutes. The egg whites should be glossy and hold their shape firmly.
Fold Egg Whites into Batter: Just before cooking, gently fold the beaten egg whites into the batter to keep the airiness. Be careful not to overmix; fold just until the whites are incorporated.
Cook the Pancakes: Preheat a griddle or nonstick skillet over medium heat and lightly grease with butter or cooking spray. Using a ⅓-cup scoop, pour batter onto the griddle. Cook until bubbles begin to appear on the surface and edges look set, then flip. Cook for an additional 2-3 minutes until golden brown and cooked through.
Serve Warm: Serve the pancakes immediately with a pat of butter and a drizzle of maple syrup for a deliciously comforting breakfast.

Notes

Resting the batter is essential to allow the flour to absorb the liquids for fluffier pancakes.
Folding in stiffly beaten egg whites is key to achieving a light and airy texture.
You can use regular sugar if confectioners’ sugar is not available, but confectioners’ sugar dissolves more easily in the batter.
Adjust the heat of the griddle as needed to prevent burning or undercooking the pancakes.
For best results, use fresh eggs and real vanilla extract.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American