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Prep Time15 Mins
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Cook Time15 Mins
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Serving4
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These fluffiest pancakes are light, airy, and perfect for a weekend brunch! The secret to their incredible fluffiness lies in the combination of whipped egg whites and a few simple ingredients that you likely already have in your pantry.
Ingredients
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, combine the milk, egg yolks, melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are a few lumps—do not overmix.
In a separate bowl, use a hand mixer to whip the egg whites until stiff peaks form. Gently fold the egg whites into the pancake batter. Be careful not to deflate the mixture.
Preheat a non-stick skillet or griddle over medium heat. For extra fluffiness, add a little butter or cooking spray to the pan.
Scoop about ½ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
Repeat until all batter is used, keeping the cooked pancakes warm in a preheated oven if necessary.
Conclusion
Tips:Serve these fluffy pancakes warm with maple syrup, fresh fruits, or whipped cream. For an added twist, try incorporating chocolate chips or blueberries into the batter! Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for a month. Reheat them in the toaster or microwave before enjoying.Enjoy your delightful stack of fluffy pancakes!
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