The secret to the fluffiest pancakes is a cloud of beaten egg whites folded into the batter — they bake up tall, golden, and impossibly light. Much like our Japanese Souffle Pancakes, this recipe gets its lift from gently whipped whites rather than extra leavening. If you love towering breakfast stacks, our Fluffy Coffee-Shop Pancakes are another must-try morning treat.
Ingredients
- 200 ml (3/4 cup + 1 tbsp) milk
- 2 eggs, separated
- 90 g (1/3 cup + 1 tbsp) sugar
- 50 ml (3 tbsp + 1 tsp) vegetable oil
- 180 g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
Instructions
- Separate the eggs. Whisk the yolks with the sugar and salt until pale and slightly thick.
- Add the milk and whisk, then add the sifted flour in batches. Stir in the baking powder and oil.
- Beat the egg whites to stiff peaks and gently fold them into the batter in two additions.
- Fold slowly and carefully so the batter does not deflate — a few light strokes are enough.
- Cook the pancakes on a dry, well-heated skillet over medium heat until golden on both sides. Serve warm with your favorite toppings.
Tips
- Separate the eggs while cold — the yolks break less easily — then let the whites sit a few minutes at room temperature before whipping, as warmer whites whip up higher.
- Don’t overmix after folding in the whites; a few gentle strokes keep the air bubbles intact for maximum fluffiness. Serious Eats has a great deep dive into what makes pancakes rise.
- Keep finished pancakes warm in a low oven while you cook the rest of the batch. For a different twist on towering pancakes, try our Fluffy Japanese-Style Pancakes.
Nutrition (per 100 g): 179 kcal, protein 7.4 g, fat 6.8 g, carbohydrates 21.7 g.