If you like your pancakes the same way you like your clouds, this one’s for you! I’m legitimately convinced that this recipe produces the fluffiest pancakes on the Internet.
The secret? Beating your egg whites! The more you beat them, the fluffier you’ll get. Personally, I’m a fan of ultra-fluffy pancakes, so I usually bring mine all the way to stiff peaks. I will warn you, though, that the stiffer the peaks, the thicker your batter will be, which can make it harder to work with. I consider the trade-off worth it, but I’d definitely experiment until you find the amount of fluffiness that works for you.
Outside of the beating, the recipe for these pancakes is a really basic one. You just combine your dry and wet ingredients, then stir them together.
This is probably weird, but for some reason I really love the way flour looks right after you add the dry ingredients, like in this picture. I really don’t know why…it’s just so pleasing. Anyone else relate? I think it might be just me.
The batter ends up looking like this:
After mixing up the batter, I always add a ton of fruit to my pancakes–usually a banana or some blueberries. I’d also recommend using peaches and strawberries. Then comes the fun part! I cook them on a skillet as I eat so that I make the perfect amount.
And then they’re served, with maple syrup of course!
The recipe is simple, easy, and delicious! Let me know how it goes if you give it a try.