Everyone loves a fluffy pancake.
Let’s face it. There is nothing worse than a flat flapjack is there? Not to mention, without all the fluff the syrup just doesn’t seep in that well. It’s like pouring syrup onto tortillas. 😀
Years ago when we lived in Belgium, one of the French cooking classes I attended shared a very simple technique for a baking recipe, and a lightbulb went off in my head. At the time, it was one of those “duh! Why didn’t I think of that?” moments. It was one extra small step that made a total difference in the texture and fluffiness of pancakes. (and I think maybe the taste, too!) Here is my recipe for How to Make THE Fluffiest Pancakes EVER!
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Pancakes are almost a weekend staple here at The Everyday Home. Generally, we have the Grandloves over at least one night per weekend, and they ask for Grammy’s Pancakes. If I have fresh blueberries on hand, even better.
I am not so much a syrup eater, it’s just a bit too sweet for me. So I use a local honey drizzled on and maybe just a tiny dusting of powdered sugar, or I add fresh blueberries on the side. Mmmmm.
Pancakes. Bacon. Blueberries. Coffee and Fresh Squeezed Orange Juice. I mean..,really?
So what is my big “secret” for THE fluffiest pancakes EVER? I’m sure many of you already know this. Whisked egg whites. Yep, that’s all. Instead of combining the whole eggs as most traditional recipes call for, I separate my yolks from the whites. I whisk the whites until they are fluffy, and also whisk the yolks until they are airy and light, as well. My other secret?
Add the egg yolks to the wet mixture, then slowly add the dry ingredients then carefully fold in the whisked egg whites. That’s it.
Yep, it’s a few more steps but I promise you they will be THE fluffiest pancakes you’ve ever placed in your pancake-loving mouth. 😀 Enjoy!!!!
- Unsalted butter, approx 10-11 tablespoons
- 2 large eggs, separated
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups buttermilk
- 1/2 cup whole milk *whole is preferred but not necessary
- Melt the butter and allow to cool so it is only warm to the touch. Whisk the separated egg whites until they are stiff. Then whisk the egg yolks until they are fluffy. Mix together the whisked egg yolks, buttermilk, and milk. Add the melted, cooled butter to the wet ingredients and whisk to combine.
- In a separate medium sized mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Pour the yolk/milk mixture over the flour mixture in three parts, whisking together after each pour. Continue stirring after all the dry ingredients have been added until you no longer see any dry flour or lumps. Finally, carefully fold in the egg whites until they are well mixed. Don't overmix. Allow the batter to rest for about 10-15 minutes for the baking powder and soda to activate. You can let is sit for up to an hour. A longer resting period will create a slightly foamy batter, which is okay and actually creates even fluffier pancakes.
- Warm a skillet on medium-high heat and add a pat of butter. Allow the butter to heat until it forms a slight foam, but turn the skillet down if butter starts to brown.
- Using a 1/4-cup measure batter into the skillet. The batter should spread to about 3 inches wide.
- Cook the first side until you see bubbles around the edges and over the surface of the pancakes. When the bubbles begin to burst and the edge of the pancake looks set, flip the pancake over. Total cooking time should be about 5 minutes 2 1/2 minutes per side. Adjust the heat as needed if it seems like the pancakes are cooking too quick or too slow.
- Add more pats of butter to the pan, as needed, with each pancake batch. Adjust the heat as needed to keep the pancakes cooking evenly.
- Use a baking sheet in a pre-heated low temp oven to keep pancakes nice and warm while cooking pancakes. Fruits can be added to the batter, but make sure they are patted dried prior to adding them.
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Here are some other Breakfast Treats from The Everyday Home…
Strawberries ‘n Cream Crescent Rolls
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These pancakes look so yummy! I’ll have to try soon, pancakes are hubby’s favorite when he is hungry for something hot but quick! Thanks for sharing!
View CommentI am not a cook, but I do make pretty good pancakes. This somethings I can do! Thanks for the tip!
View CommentThis is such a great idea for making fully pancakes. Can’t wait to try it. Thanks.
View CommentThese look so good and super fluffy! My daughter loves pancakes! I will have to give these a try
View CommentUnfortunately I’d have to make some substitutions in your recipe. II can easily replace the regular flour with GF flour and the milk with almond milk but I also can’t eat eggs and so far I haven’t found a substitute that would allow me to separate the “eggs”! Living with food sensitivities (it’s not an allergy if you don’t get hives!) is not a lot of fun. .
View CommentYes, eggs are a tough one. There may be some vegan options but I am unsure what they would be. I have a wheat allergy and try to use gluten free flours for my own. Food allergies are NO fun. Sorry. 🙁
View CommentI’m definitely going to try this! My pancakes always turn out differently every single time I make them… it’s frustrating. My family loves them though and they really are an easy breakfast. Thanks for the tip 🙂
View CommentI promise this recipe will be a keeper! Thanks for stopping by.
View CommentI love making pancakes and these I am going to try tomorrow. Thanks for sharing. Yummy!
View CommentLet me know what you think. 🙂 xxoo
View CommentOk. You got me. A total duh moment for me, too. I’ve made pancakes for years and years. It never once occurred to me to whisk the egg whites and yolks separately. Boy— are my fellas going to thank you for this one! These look out-of-this-world delish! Thanks for sharing. Susie from The Chelsea Project
View CommentI know right? 😀 Hint: I do this with my omelettes too. :-O Best omelets ever!
View CommentI Never have been able to make decent pancakes! More like Frisbee’s! Cannot wait to try this. My mouth is watering even after just coming back from the dentist! ugh!
View CommentOh no – no more Frisbees. I think you will love this recipe. Thanks for stopping by. ~Barb
View CommentThis looks so good and yes, I can’t wait to try them!
View CommentI think you will love them. Let me know. 🙂
View CommentMy family loves pancakes with real maple syrup so I’m definitely going to try your recipe. I already pinned it so I’d have it when needed.
View CommentMy husband likes a little pancake with his maple syrup. 😀 Thanks for pinning.
View CommentI really, really want a stack of blueberry pancakes right now.
View CommentLOl, sorry. (but we really do have pancakes for dinner some nights) 😀
View CommentThanks for the tip. I am a 3x a week pancake girl. My hubby loves them also.We have Breakfast for Dinner at least twice a month. OK, my mouth is watering I gotta go downstairs and make a quick batch.Thanks Again ;).
View CommentI just love this site and I can’t wait to try these pancakes. Every week I look forward to the next chapter of your book.
View CommentPeg
They look so delicious and mouth watering. This will be my dinner tomorrow!!
View CommentWow, they look amazing! I’m going to try this recipe tomorrow morning! thanks for sharing!
View CommentI don’t always separate the eggs, but when I do, the pancakes definitely are fluffier! I’d love for you to share this at linkup, you can find it starting every Friday on my blog, http://www.domesticdeadline.com
View CommentCan’t wait to try your pancake recipe! Just the way to use up the last of the blueberries.
View CommentYUM! Thank you for sharing with us at the Merry Monday party! We always look forward to your creativity.
View CommentThanks, Barb, for your fabulous Pancake recipe! My husband just loved them! This will be my recipe from now on — just so delicious!
Blessings!
View CommentYes, yes & yes……. I am trying out your pancake recipe soooon! Would this egg trick work with muffin recipes?
View CommentI have always wanted to pull out of my oven, the same version of tall muffins you can purchase at the bakery
& I have experimented with increasing baking powder/soda & buttermilk.
I appreciate your sweet spirit & the encouragement you pass along to your followers ❣️
?Cindy from Rockwall, TX
Hi Cindy – thanks for stopping by. I am not sure if it would work in pumpkins but it sure seems like it would. If you do it please let me know. I love baking but I am just not very good at it. 😀 Have a great eclipse day! 🙂
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