The Best Ever Pancakes
This recipe for the best ever pancakes came 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!
Why This Pancake Recipe
What makes this pancake recipe so much better is the folding of the egg whites into the batter. It makes them fluffier, lighter, and just downright better tasting. You will taste the difference.
Breakfast is always better with some pancakes … just sayin’.
We made this pancake recipe one morning when my daughter had a friend sleep over. We should have doubled the recipe because there was not even one pancake remaining for the husband or me. We made a pretty big stack of these pancakes but slowly we watched the stack shrink and shrink … until we knew there would be no pancakes left for us.
The things we do for our children! We had scrambled eggs 🙁
Look at that lovely stack of breakfast heaven! You can see that crispiness on the edges of the pancakes and those 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.
How To Make Pancakes from Scratch
In a large bowl whisk the dry ingredients together.
Next, separate the eggs. Then 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 pancakes 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. Do not use melted butter or cooking spray in the skillet. It will give you uneven surface coloring on the pancakes.
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.
When the pancake forms bubbles and they start 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 this pancake recipe. A breakfast winner every time!
- 1 cup All Purpose Flour
- 2 Tablespoons Sugar
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 2 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)
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