Ultimate Fluffy Pancakes Recipe

Ultimate Fluffy Pancakes Recipe

Yields: 8–10 pancakes
Time: 25 minutes

🧾 Ingredients:

• 1 ½ cups (190g) all-purpose flour

• 2 tablespoons granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 ¼ cups (300ml) buttermilk (or use regular milk + 1 tbsp vinegar/lemon juice)

• 1 teaspoon vanilla extract

• 2 large eggs, separated

• 3 tablespoons unsalted butter, melted (plus more for cooking)

• Optional: ¼ teaspoon cream of tartar (helps stabilize egg whites)

🥣 Instructions:

1. Separate eggs:
   In two bowls, place yolks in one and whites in the other.

2. Mix dry ingredients:
   In a large bowl, whisk together:

   • Flour

   • Sugar

   • Baking powder

   • Baking soda

   • Salt

3. Whisk wet ingredients:
   In the bowl with egg yolks, add:

   • Buttermilk

   • Melted butter

   • Vanilla
     Whisk until well combined.

4. Combine wet & dry:
   Pour the yolk mixture into the flour mixture. Stir until just combined (a few lumps are okay—don’t overmix).

5. Beat egg whites:
   Use a hand mixer or whisk to beat the egg whites (add cream of tartar if using) until soft peaks form.

6. Fold in whites:
   Gently fold the whipped whites into the batter with a spatula. Be careful not to deflate the mixture — this makes them fluffy!

7. Cook pancakes:

   • Heat a nonstick pan or griddle over medium-low heat.

   • Lightly grease with butter or oil.

   • Scoop ¼ cup of batter per pancake. Cook until bubbles form and edges are set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden.

8. Serve hot with butter, maple syrup, berries, or whipped cream!

🔁 Tips for Extra Fluff:

• Don’t skip the whipped egg whites — they’re the key to that soufflé-like puff.

• Let the batter sit for 5–10 minutes after folding in the whites.

• Keep heat on medium-low so they cook through without burning.

Want a version with added flavors like lemon zest, chocolate chips, or blueberries? I can tweak the recipe for that too!