Best Fluffy Pancake Recipe

These pancakes are light, airy, and melt-in-your-mouth delicious. The secret is in the separation of the eggs and gentle folding of the whites.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 1/4 cups milk (or buttermilk for extra tang)
• 2 large eggs, separated
• 3 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. Combine wet ingredients: In a separate bowl, whisk together the milk, egg yolks, melted butter, and vanilla extract.
3. Whisk egg whites: In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff peaks form.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are okay.
5. Fold in egg whites: Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the whites; this is what makes the pancakes fluffy.
6. Cook the pancakes: Heat a lightly oiled griddle or frying pan over medium-low heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
7. Flip and cook: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.  
8. Serve: Serve immediately with your favorite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.

Tips for Extra Fluffiness:

• Don’t overmix: Overmixing develops the gluten in the flour, making the pancakes tough.  
• Use a gentle hand: When folding in the egg whites, be gentle to maintain their volume.
• Low and slow: Cooking over medium-low heat ensures that the pancakes cook evenly and don’t burn.
• Buttermilk: Using buttermilk instead of regular milk adds a slight tang and makes the pancakes even more tender.
• Rest the batter: letting the mixed batter rest for 5-10 minutes before cooking can improve the fluffiness.