Fluffiest Pancakes
Fluffiest Pancakes
Ingredients
For the Pancakes
- 2 eggs, separated into yolks and whites
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon white vinegar
- 1/8 teaspoon cream of tartar
- 1/8 cup granulated sugar
For Cooking and Serving
- 1 tablespoon butter, for the pan, as needed
- 1/4 cup water, for steaming, as needed
- 1/4 cup maple syrup, for serving, optional
- 1/4 cup canned whipped cream, for serving, optional
- 2 tablespoons chocolate sauce, for serving, optional
- 2 tablespoons caramel sauce, for serving, optional
Instructions
- 1
In a medium bowl, separate the yolks from the whites of the two eggs. Add the milk and vanilla extract to the egg yolks. Whisk thoroughly until well combined.
⏱️ 2 min
- 2
To the whisked yolk mixture, add the all-purpose flour and baking powder. Whisk until the batter is smooth and no lumps remain.
⏱️ 3 min
- 3
In a separate, clean large bowl, add the two egg whites. Add the white vinegar and cream of tartar.
⏱️ 1 min
- 4
Using an electric mixer, beat the egg whites. Gradually add the granulated sugar while continuing to beat, until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.
⏱️ 5 min
- 5
Take a scoop (about 1/4 of the total volume) of the beaten egg whites and gently whisk it into the egg yolk batter to lighten the mixture. Then, carefully fold the remaining egg whites into the batter using a spatula, being careful not to deflate the mixture. Fold until just combined; a few streaks of white are acceptable.
⏱️ 4 min
- 6
Heat a non-stick pan or griddle over medium-low heat. Add a small amount of butter to coat the pan. Once the butter is melted and shimmering, pipe or scoop the pancake batter into the pan to form individual pancakes of your desired size.
⏱️ 1 min
- 7
Pour a small amount of water (about 1-2 tablespoons per batch) into the pan around the pancakes, being careful not to pour directly onto the batter. Immediately cover the pan with a lid to steam the pancakes. Cook for 2-3 minutes, or until the tops of the pancakes look set and the edges are slightly dry.
⏱️ 3 min
- 8
Once the water has nearly evaporated, carefully flip each pancake using a metal or wooden spatula. Avoid using silicone spatulas as they can sometimes stick and tear the delicate pancakes.
⏱️ 1 min
- 9
Add another small splash of water to the pan and cover again to steam the second side. Cook for another 2-3 minutes, or until the water boils off and the pancakes are golden brown and cooked through.
⏱️ 3 min
- 10
Remove the cooked pancakes from the heat and transfer them to a plate. Serve immediately with your choice of maple syrup, canned whipped cream, chocolate sauce, or caramel sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffiest Pancakes
For the Pancakes
- 2 eggs, separated into yolks and whites
- 1/2 tablespoon milk
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon white vinegar
- 1/8 teaspoon cream of tartar
- 1/8 cup granulated sugar
For Cooking and Serving
- 1 tablespoon butter, for the pan, as needed
- 1/4 cup water, for steaming, as needed
- 1/4 cup maple syrup, for serving, optional
- 1/4 cup canned whipped cream, for serving, optional
- 2 tablespoons chocolate sauce, for serving, optional
- 2 tablespoons caramel sauce, for serving, optional
Instructions
- 1
In a medium bowl, separate the yolks from the whites of the two eggs. Add the milk and vanilla extract to the egg yolks. Whisk thoroughly until well combined.
⏱️ 2 min - 2
To the whisked yolk mixture, add the all-purpose flour and baking powder. Whisk until the batter is smooth and no lumps remain.
⏱️ 3 min - 3
In a separate, clean large bowl, add the two egg whites. Add the white vinegar and cream of tartar.
⏱️ 1 min - 4
Using an electric mixer, beat the egg whites. Gradually add the granulated sugar while continuing to beat, until stiff peaks form. The egg whites should be glossy and hold their shape when the beaters are lifted.
⏱️ 5 min - 5
Take a scoop (about 1/4 of the total volume) of the beaten egg whites and gently whisk it into the egg yolk batter to lighten the mixture. Then, carefully fold the remaining egg whites into the batter using a spatula, being careful not to deflate the mixture. Fold until just combined; a few streaks of white are acceptable.
⏱️ 4 min - 6
Heat a non-stick pan or griddle over medium-low heat. Add a small amount of butter to coat the pan. Once the butter is melted and shimmering, pipe or scoop the pancake batter into the pan to form individual pancakes of your desired size.
⏱️ 1 min - 7
Pour a small amount of water (about 1-2 tablespoons per batch) into the pan around the pancakes, being careful not to pour directly onto the batter. Immediately cover the pan with a lid to steam the pancakes. Cook for 2-3 minutes, or until the tops of the pancakes look set and the edges are slightly dry.
⏱️ 3 min - 8
Once the water has nearly evaporated, carefully flip each pancake using a metal or wooden spatula. Avoid using silicone spatulas as they can sometimes stick and tear the delicate pancakes.
⏱️ 1 min - 9
Add another small splash of water to the pan and cover again to steam the second side. Cook for another 2-3 minutes, or until the water boils off and the pancakes are golden brown and cooked through.
⏱️ 3 min - 10
Remove the cooked pancakes from the heat and transfer them to a plate. Serve immediately with your choice of maple syrup, canned whipped cream, chocolate sauce, or caramel sauce.
⏱️ 1 min