Description
These fluffy pancakes are light and airy, made with a simple batter that combines whipped egg whites for extra volume. Perfect for a delicious breakfast, they deliver a tender texture with a hint of vanilla and a subtle sweetness from confectioners’ sugar.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups 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 â…“ cups milk
- 2 tablespoons butter, melted and cooled
- 2 teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, confectioners’ sugar, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the egg yolk, milk, vanilla extract, and melted butter together until smooth and well blended.
- Make Batter: Pour the dry ingredients into the wet ingredients and stir gently just until combined. It’s okay if the batter is slightly lumpy; avoid overmixing to keep pancakes fluffy.
- Rest the Batter: Let the batter rest for at least 10 minutes, preferably 15 minutes. This allows the flour to hydrate and the baking powder to activate, ensuring tender pancakes.
- Whip Egg Whites: While the batter rests, use an electric mixer on medium to high speed to beat the 2 egg whites until stiff peaks form, about 3–5 minutes. The whipped egg whites add lightness and volume.
- Fold Egg Whites: Just before cooking, gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the whipped whites to maintain fluffiness.
- Cook Pancakes: Heat a griddle or non-stick skillet over medium heat. Lightly grease it with butter or oil. Pour batter onto the griddle, using about ¼ cup per pancake. Cook until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown and cooked through.
- Serve: Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or butter.
Notes
- Resting the batter improves texture and flavor development.
- Folding in whipped egg whites is key to fluffy pancakes.
- Cook pancakes on medium heat to prevent burning while ensuring they cook through.
- For a richer flavor, use whole milk and real butter.
- Confectioners’ sugar can be substituted with granulated sugar if preferred.
