The Best Ever Pancakes
I am sharing this recipe for the best ever pancakes from my sister. She made them for breakfast every Friday morning before school for her kids. Not any other day of the week mind you.
Throw out those boxed mixes.
These pancakes are light, fluffy, and just slightly crisp around the edges. One of our favorite recipes for breakfast!
We made these one morning when my daughter had a friend sleep over. We should have doubled the recipe because there was not even one remaining for the husband or me. We made a pretty big stack but slowly watched the stack shrink and shrink … until we knew there would be none left for us.
Why This Pancake Recipe
What makes this recipe so much better is the folding of the egg whites into the batter. It makes them fluffier, lighter, and just downright better tasting. That’s the trick to making fluffy pancakes. You will taste the difference.
To achieve that perfect even golden brown do not use melted butter or cooking spray in the skillet. It will give you uneven surface coloring on the pancakes.
Look at that lovely stack of breakfast heaven! You can see the crispiness on the edges and these egg whites just make them so fluffy and light.
Put some butter and syrup over a hot stack of these pancakes and you will not make them another way again. They are just that much better.
In a large bowl whisk the dry ingredients together.
Next, separate the eggs. Mix the wet ingredients with the dry ingredients including the egg yolks (but not the whites).
In a separate bowl whip the egg whites to stiff peaks. This is the secret ingredient in our fluffy pancake recipe!
Fold the egg whites into the batter. You want to be careful not to destroy the fluffiness of the whipped egg whites. Just gently fold them in.
Next, heat a griddle/large skillet over medium heat.
Using a measuring cup, pour your pancake batter onto a heated surface. We use a 1/3 cup measuring cup to portion the pancakes on the griddle. If you like them smaller use a 1/4 cup measuring cup.
When the pancake forms bubbles and starts to pop, flip the pancakes. Cook until done and top with a small tab of butter.
Serve warm smothered in maple syrup, and enjoy!
Believe me, these truly are the perfect pancakes. Plan on making a bunch because most people will be coming back for more.
I promise they will be fluffy using this recipe.
1. Be sure your baking powder is not stale. To check if it’s still good, stir 1/2 teaspoon baking powder into a cup of water. If it fizzes, it’s still good. If not, you should replace it.
2. Milk – Use whole or 2 %.
3. Be sure to whip those egg whites!
4. Don’t overmix the batter.
5. Use a hot griddle or skillet to give them a good rise.
Absolutely! Place cooked pancakes in a single layer on a baking sheet and freeze for about 30 minutes. Place them in a freezer-safe bag with parchment paper between them, so they don’t stick together. Reheat them in the microwave for about 20 seconds or longer for multiple pancakes. Or reheat them in a 350-degree F oven, wrapped in aluminum foil for about 10 minutes.
Fresh fruit such as banana, blueberries, raspberries, or blackberries.
Jam or jelly
Whipped cream or yogurt
Bacon or breakfast sausage
More Breakfast Recipes
- Sausage Breakfast Cake
- Overnight Maple Bacon Baked French Toast
- Blueberry Baked Oatmeal Recipe
- Easy Homemade Biscuits
- Uncle G’s Famous Waffles
The Best Ever Pancakes Recipe
- 1 cup All Purpose Flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 2 large Eggs separated
- 3/4 Cup Milk
- 1/4 Cup Vegetable Oil
- In a large mixing bowl whisk the flour, sugar, baking powder, and salt together.
- Add the oil, milk, and egg yolks to the dry mixture. Using an electric handheld mixer beat together until incorporated.
- In a separate bowl whip egg whites to a stiff peak.
- Gently fold egg whites into the batter.
- Cook on hot griddle until bubbles start to pop, flip, cook until done. (we use a 1/3 measuring cup)
love me some pancakes 🙂
As do we and these are amazing!
These look so good 🙂 I love pancakes!!!
Thank you Lisa!
Delicious. I added some vanilla to the egg whites and I used half & half instead of milk. They turned out perfect ?. They didn’t need syrup or anything else but maybe a little butter. Definitely putting this recipe in my box for keeping.
I’m happy to hear you liked the pancakes, Suzzette! Thank you so much for stopping by and letting me know. 🙂
This is how I always make my pancakes. I’ve even made them without baking powder and they’re just as good with those egg whites working their magic!
Made these for the first time this morning. They are delish! Whipping the egg whites really helped make these pancakes great!
Nice light pancakes. Will make these again.
I made a double batch for 5 of us. The batter seemed very thick after mixing so I added a little extra milk, then folded in the egg whites. Perfection!!! These are the best pancakes I’ve ever made from scratch and will be making these from now on. Light, fluffy, and yummmy!! Thanks!!
Thanks Carolyn! 🙂
Could you make these in a sheet pan and cut into squares? I hate standing there flipping pancakes 😅 Tried out the recipe this weekend and everyone LOVED it! Just curious about thoughts on baking them.
Hi, Becca. I have never tested making these in a sheet pan. But I suggest doubling the recipe, butter the pan well, and bake at 425 F for 10-12 minutes. Let us know if you try this method and how it works!
This was terrific! Easy ingredients, preparation and tasted GREAT! Thank you! Loved it! 👏👏👍😁
I don’t normally comment on recipe posts, but I must thank you for this recipe! We are a gluten-free household, but I also don’t consume rice so finding light pancake recipes that can handle the density of paleo flour is difficult. I followed your exact recipe except I replaced the flour with 120g of Bob’s Red Mill Paleo Flour. After soooo many failed pancake recipe trials, the family declared these to be a true keeper. Thank you!
Hi, Anne. That’s great information about the recipe! Thank you so much for stopping by to tell us.