The Fluffiest Pancakes


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.

combining wet and dry ingredients

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:

pancake batter

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.

pancakes on a skillet

And then they’re served, with maple syrup of course!

pancakes with maple syrup

blueberry pancakes

Print Recipe
Ultra-Fluffy Pancakes
The fluffiest pancake recipe on the Internet!
pancakes with maple syrup
Cuisine Pancakes+
Prep Time 20 minutes
Servings
pancakes
Ingredients
Cuisine Pancakes+
Prep Time 20 minutes
Servings
pancakes
Ingredients
pancakes with maple syrup
Instructions
Batter
  1. Combine flour, sugar, baking powder, and salt in a large bowl. Add in melted butter and milk. Separate yolk from egg white and beat egg white until it forms stiff peaks. Stir in egg yolk and mix well. Fold in egg whites.
To Make
  1. Spoon pancake batter onto warm skillet. Flip after a couple minutes and serve when both sides are golden brown.
Recipe Notes

Beating egg whites more will mean a fluffier pancake and a thicker batter.

The recipe is simple, easy, and delicious! Let me know how it goes if you give it a try.

The absolute fluffiest pancake recipe on the Internet! For real! | breakfastbylisa.com
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2 Comments

    • Lisa

      Thanks!
      I think I usually end up adding more salt to my pancakes because I always put a ton of fruit in them, so I don’t want them too sweet. Others might want to avoid having a less sweet pancake though, so I agree that cutting back on the salt would be a great idea in that case!

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