Easy fluffy pancakes recipe
If you’re looking for an excellent recipe for easy and fluffy pancakes that’s quick to make, this one is for you! With just a few simple ingredients, you’ll get light, spongy, and delicious American-style pancakes. It’s a foolproof recipe that will quickly become a breakfast or snack-time favorite.
Loved by both kids and adults, these pancakes are a great way to switch up your morning routine. A perfect alternative to French crêpes, msemens, waffles, or Moroccan baghrir (thousand-hole pancakes).
There are plenty of recipes out there, but this one stands out for its beautifully risen texture, thanks to stiffly beaten egg whites. You can easily adjust the thickness by simply pouring a bit more batter into the pan.
With no resting time and minimal prep, this batter gives you ultra-fluffy pancakes that pair wonderfully with maple syrup, honey, or a generous spoonful of Nutella.
And for an extra indulgent twist, use the same base to make Nutella-filled pancakes, or stir some chocolate chips right into the batter, guaranteed to be a hit with the kids!
Table of Contents
Pancake Recipe Video
Ingredients for 6 Large Pancakes:
- 2 large eggs
- 40 g unsalted butter (1.4 oz or 2 tablespoons)
- 200 g all-purpose flour (7 oz)
- 30 g sugar (about 1 oz or 2 tablespoons)
- 150 ml milk, whole or semi-skimmed (5 fl oz)
- A pinch of salt
- 7 g baking powder (0.25 oz or 2 level teaspoons)
Preparation Steps
Melt the butter, then let it cool.
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
In a mixing bowl, sift together the flour and baking powder. Add the egg yolks, cold milk, sugar, and the cooled melted butter. Whisk everything together until you get a smooth, lump-free batter.
Stir in a small amount of the beaten egg whites to loosen the batter. At this stage, you don’t need to be gentle.
Then gently fold in the remaining egg whites using a spatula, lifting the batter from the bottom to the top to avoid deflating them and to keep the mixture airy.
The batter should be smooth, not too thick or too runny. It should spread slowly in the pan. Use the back of a ladle to help it along, if needed.
Cook immediately, no resting time is required.
Lightly grease a non-stick pan (or, like me, a small pan) with a little oil or butter, then heat it over low heat.
Pour a small ladle of batter into the pan and, if you prefer thin pancakes, gently spread it with the back of the ladle. For fluffy pancakes, do not spread the batter.
Cook for about 1 minute, until bubbles appear on the surface.
Flip the Pancake at this stage
As soon as bubbles appear on the surface, gently flip the pancake and cook for about 30 seconds more. Watch carefully, as it cooks quickly and can burn easily.
The pancakes will puff up and become very fluffy.
Place the cooked pancakes on a plate and cover them with aluminum foil to keep warm.
Continue cooking until all the batter is used up.
Serve as you like with maple syrup, honey, chocolate, fruit, or your favorite toppings.
How to bake pancakes successfully?
Pancakes cook very quickly, so for the best results, cook them over low heat.
Heat a non-stick frying pan and lightly grease it with a bit of butter, though this is optional. Pour a small ladleful of batter into the center of the pan and gently spread it out into a circle using the back of your ladle.
To make pancakes of uniform size, you can use a measuring cup. I use a small frying pan, but if you use a larger one, it helps to pour the same amount of batter each time.
When the underside is golden, bubbles appear on the surface, and the batter starts to set, flip the pancake with a spatula. Cook until the other side is golden brown.
Repeat with the remaining batter.
How to Store Fluffy Pancakes?
Pancakes can be stored in the refrigerator for up to 2 days. Once cooled, wrap them in a towel before placing them in a freezer bag; the towel helps preserve their moisture.
You can also freeze pancakes for up to 1 month.
After they have completely cooled, place the desired amount in a freezer bag or airtight container.
Thaw before reheating in the microwave or in a frying pan.
Other snack recipes
Easy Homemade Fluffy Pancakes
INGRÉDIENTS
- 2 large eggs
- 40 g unsalted butter 2 tablespoons
- 200 g all-purpose flour
- 30 g sugar 2 tablespoons
- 150 ml milk whole or semi-skimmed
- A pinch of salt
- 7 g baking powder 2 level teaspoons
PRÉPARATION
- Melt the butter, then let it cool.
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form.
- In a mixing bowl, sift together the flour and baking powder. Add the egg yolks, cold milk, sugar, and the cooled melted butter. Whisk everything together until you get a smooth, lump-free batter.
- Stir in a small amount of the beaten egg whites to loosen the batter. At this stage, you don’t need to be gentle.
- Then gently fold in the remaining egg whites using a spatula, lifting the batter from the bottom to the top to avoid deflating them and to keep the mixture airy.
- The batter should be smooth, not too thick or too runny. It should spread slowly in the pan. Use the back of a ladle to help it along, if needed.
- Cook immediately, no resting time is required.
- Lightly grease a non-stick pan (or, like me, a small pan) with a little oil or butter, then heat it over low heat.
- Pour a small ladle of batter into the pan and, if you prefer thin pancakes, gently spread it with the back of the ladle. For fluffy pancakes, do not spread the batter.
- Cook for about 1 minute, until bubbles appear on the surface.
- As soon as bubbles appear on the surface, gently flip the pancake and cook for about 30 seconds more. Watch carefully, as it cooks quickly and can burn easily.
- The pancakes will puff up and become very fluffy.
- Place the cooked pancakes on a plate and cover them with aluminum foil to keep warm.
- Continue cooking until all the batter is used up.
- Serve as you like with maple syrup, honey, chocolate, fruit, or your favorite toppings.
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