Ultimate Fluffy Pancakes Classic (Print Version)
# Ingredients:
→ Batter Ingredients
01 -
2 cups all-purpose flour (240g)
02 -
2 tablespoons granulated sugar (25g)
03 -
2 teaspoons baking powder
04 -
1 teaspoon salt
05 -
2 large eggs, separated
06 -
1¾ cups whole milk (420ml)
07 -
4 tablespoons unsalted butter, melted (56g)
08 -
1 teaspoon pure vanilla extract
09 -
Extra butter for cooking
# Instructions:
01 -
Whisk flour, sugar, baking powder, and salt in a large bowl until completely combined.
02 -
Separate egg whites into a clean bowl and set yolks aside. Beat the egg whites with an electric mixer until soft peaks form, about 2 minutes.
03 -
Combine milk, egg yolks, melted butter, and vanilla in a separate bowl and mix until blended.
04 -
Pour the wet ingredients into the dry mixture and stir just until barely combined. Do not overmix; lumps are fine.
05 -
Gently fold the beaten egg whites into the batter using a rubber spatula.
06 -
Heat a griddle or large skillet over medium heat and lightly brush with butter.
07 -
Pour ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes until golden brown.
# Notes:
01 -
Lumps in the batter help create air pockets during cooking, which result in fluffy pancakes.
02 -
Swap whole milk for buttermilk to add tang and improve tenderness.
03 -
Add fresh blueberries or chocolate chips to the batter after pouring it onto the griddle for variety.