Fluffy Pancakes

Whipped egg whites make these pancakes light in texture and give them extra height.

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
about 12 pancakes
Level:
Easy

Ingredients
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons confectioners' sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups milk
  • 1 large egg yolk, plus 3 egg whites
  • 4 tablespoons unsalted butter, melted and cooled, plus more for brushing
  • 1/2 teaspoon pure vanilla extract
  • Butter and maple syrup, for serving
Directions
  • Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.

  • Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).

  • Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

  • Photograph by Charles Masters


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    Breakfast