Fluffy Pancake
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5.0
6 reviews
Excellent
Fluffy Pancake
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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.
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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
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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.
Equipments used:
Notes
- How to Store:
- 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.
- How to Freeze:
- 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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