Who doesn't love a stack of warm, fluffy pancakes to start the day? This easy recipe will help you make the fluffiest pancakes ever, perfect for breakfast or brunch.
Whether you top them with syrup, honey, fresh fruit, jam, or whipped cream, these pancakes are sure to be a hit with your family. This homemade pancake recipe has been a staple in our home.
Made with pantry ingredients that are always on hand, the pancake texture is perfectly tender and fluffy. While delicious on their own, you can customize them with add-ins like chocolate chips or blueberries.
For more Pancake recipes, check out Blueberry Pancakes, Banana Pancakes, and Buttermilk Pancakes. They are all delicious, especially when paired with our homemade pancake syrup.
How to Make Fluffy Pancakes
Note: The full instructions are provided in the recipe card below.
- Separate egg white and yolk.
- Whisk milk, salt, vanilla, lemon juice, and melted butter into the yolk.
- Sift flour, sugar, baking soda, and baking powder into the yolk mixture. Stir until combined.
- Whip egg white to stiff peaks and fold into batter.
- Heat a greased skillet, and cook ½ cup batter for 3 minutes per side until golden.
- Serve warm with toppings.
Camila's Tips and Advice
- If you like your pancakes on the sweeter side, you can add a bit more sugar—anywhere between 30 and 60 grams, depending on how sweet you’d like.
- If you want to add even more flavor, you can add a pinch of cinnamon or some lemon zest.
- I recommend using a nonstick skillet since it is designed to prevent sticking. Lightly greasing it once should be enough. However, if your pan is older, you might need to add a little more grease each time to prevent the pancakes from sticking.
- Cook at medium-low heat. If the heat is too high, the pancakes will cook too quickly on the outside and be doughy in the center. Medium heat allows the pancakes to cook evenly throughout.
- When bubbles appear on the surface of the batter, and the edges start to look set, it's time to flip the pancakes.
- Don't press down on the pancakes while they are cooking. This will force out the air and make them dense.
See More Pancakes Recipes
📖 Recipe
Fluffy Pancake
Who doesn't love a stack of warm, fluffy pancakes to start the day? This easy recipe will help you make the fluffiest pancakes ever, perfect for breakfast or brunch.
Whether you top them with syrup, honey, fresh fruit, jam, or whipped cream, these pancakes are sure to be a hit with your family.
This homemade pancake recipe has been a staple in our home. Made with pantry ingredients that are always on hand, the pancake texture is perfectly tender and fluffy.
While delicious on their own, you can customize them with add-ins like chocolate chips or blueberries. For more Pancake recipes, check out
Blueberry Pancakes, Banana Pancakes . and Buttermilk Pancakes. They are all delicious, especially when paired with our homemade pancake syrup.
Tools
- Whisk or mixing spoon
- Non-stick skillet or griddle
- Ladle or measuring cup for pouring batter
Ingredients
Fluffy Pancakes
- 280 g all-purpose flour
- 30 g granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon kosher salt
- 1 large egg , separated
- 440 ml whole milk
- ½ tablespoon lemon juice
- 60 g unsalted butter , melted and cooled a little
- 1 teaspoon vanilla extract
Instructions
- Separate the egg, placing the white in one medium bowl and the yolk in a large bowl.
- Add milk, salt, vanilla extract, and lemon juice to the egg yolk. Whisk until completely combined. Slowly whisk in the cooled melted butter while whisking quickly.
- Place a sifter on top of the yolk mixture and sift together the flour, sugar, baking soda, and baking powder.
- Gently stir with a whisk or spatula until just combined. Don’t overmix; it’s okay if the batter is a bit lumpy.
- Heat a non-stick skillet over medium heat. Using a hand mixer on medium speed, whip the egg whites until they reach stiff peaks.
- Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.
- Lightly grease the skillet with a paper towel. Pour one ladle of batter (about ½ cup) into the skillet. Reduce heat to medium-low and cook for 3 minutes, until the edges start to set and bubbles form on the surface. Flip the pancake and cook for another 3 minutes, until golden brown on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Notes
How to Store:
How to Freeze:
Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Nutrition Facts
Fluffy Pancake
Amount per Serving
Calories
214
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
41
mg
14
%
Sodium
407
mg
18
%
Potassium
120
mg
3
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
6
g
12
%
Vitamin A
278
IU
6
%
Vitamin C
0.3
mg
0
%
Calcium
176
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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