Fluffy Pancakes - These pancakes achieve cloud-like fluffiness through proper batter technique, with golden-brown exteriors and tender, airy interiors that melt in your mouth. The secret lies in separating eggs and folding whipped whites into the batter, creating structure without density. Ready in 20 minutes with basic pantry ingredients, they deliver diner-quality height and texture every time.

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Fluffy Pancakes - These pancakes work because separating the eggs and whipping the whites incorporates air bubbles that expand during cooking, creating remarkable lift. After testing countless variations, I found letting the batter rest for 10 minutes allows the flour to hydrate fully and the baking powder to activate, resulting in more even rise. Cooking at precisely 375°F on a preheated griddle sets the exterior quickly while allowing the interior to cook through without drying out. This approach demonstrates how understanding basic food science—specifically how proteins and leaveners interact—can transform simple ingredients into exceptional results through technique rather than complexity.

Dietary Notes

✓ Weekend Favorite
✓ One-Bowl Method
✓ Customizable Add-Ins
✓ Freezer Friendly

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Why You'll Love This

Consistent Fluffiness: Whipped egg white technique guarantees cloud-like texture every time.
20-Minute Breakfast: From mixing to plating faster than brunch restaurant wait times.
Customizable Base: Perfect plain or easily adapted with chocolate chips, berries, or spices.
Freezer Champion: Batch cook and freeze for quick weekday breakfasts that reheat perfectly.

Fluffy Pancakes

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 10min

🥨 Yield: 3

🍞 Method: Griddle Cooking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 eggs large eggs, separated
1 ¼ cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
as needed unsalted butter for cooking
for serving maple syrup
for serving fresh berries

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✏️

all-purpose flour All-purpose flour provides the ideal protein content (10-12%) for pancake structure without making them tough. Spooning and leveling (rather than scooping directly from the bag) ensures accurate measurement that prevents dense pancakes from too much flour compacted in the cup.
granulated sugar Sugar does more than sweeten—it promotes beautiful golden-brown caramelization on the pancake surfaces through Maillard reaction. The small amount also helps tenderize the gluten structure, contributing to that melt-in-your-mouth texture that defines truly fluffy pancakes.
baking powder Double-acting baking powder creates lift both when mixed with wet ingredients and again when heated, giving pancakes their characteristic height. Using fresh baking powder (replace every 6 months) is crucial since old leavener loses potency and results in flat, dense pancakes.
baking soda Baking soda reacts with the acidic buttermilk to produce carbon dioxide bubbles that expand during cooking. This chemical reaction happens immediately upon mixing, which is why you should cook the batter soon after combining wet and dry ingredients for maximum fluffiness.
salt Salt balances the sweetness and enhances all the other flavors in the pancakes. Without it, pancakes taste flat despite having all the right ingredients. The small amount also strengthens the gluten network slightly, helping the pancakes hold their structure as they rise.
large eggs, separated Separating eggs and whipping the whites is the secret technique for exceptional fluffiness. The whipped whites incorporate countless tiny air bubbles that expand when heated, creating cloud-like texture while the yolks add richness and emulsify the batter for tender crumb.
buttermilk Buttermilk's acidity reacts with the baking soda to create lift while its thickness adds body to the batter. Full-fat buttermilk provides better flavor and texture than low-fat versions. If unavailable, make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk. Swap
unsalted butter, melted and cooled Melted butter adds rich flavor and tenderizes the pancakes by coating flour proteins, preventing tough gluten formation. Cooling it before adding prevents cooking the eggs in the batter. Using unsalted allows precise control over the overall salt level in the recipe.
vanilla extract Pure vanilla extract adds warm, aromatic depth that elevates the pancakes beyond basic breakfast food. Its flavor compounds are volatile, so adding it to the wet ingredients rather than cooking directly on the griddle preserves its delicate aroma in the finished pancakes.
unsalted butter for cooking Buttering the griddle between batches ensures even browning and prevents sticking. Butter (rather than oil) adds flavor to the pancake edges as it browns, creating those delicious crispy bits that contrast beautifully with the fluffy interiors.
maple syrup Warm maple syrup absorbs into the pancakes better than cold, enhancing their flavor without making them soggy. Pure maple syrup has complex caramel notes that complement the vanilla and butter in the pancakes far better than artificial pancake syrups.
fresh berries Fresh berries add brightness and acidity that cuts through the richness of the pancakes and syrup. Adding them as topping rather than mixing into the batter prevents color bleeding and maintains their fresh texture, plus allows people to customize their servings.

list_alt Instructions

1

Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt - aerating the dry ingredients ensures even distribution of leaveners.
2

Step 2: In a separate bowl, whisk egg yolks with buttermilk, melted butter, and vanilla until smooth - combining wet ingredients first prevents overmixing later.
3

Step 3: Pour wet ingredients into dry ingredients and stir gently until just combined with some lumps remaining - overmixing develops gluten making pancakes tough.
4

Step 4: In a clean bowl, beat egg whites with a whisk or mixer until soft peaks form - this incorporates air that will expand during cooking for fluffiness.
5

Step 5: Gently fold whipped egg whites into the batter using a rubber spatula - preserving air bubbles is crucial for achieving cloud-like texture.
6

Step 6: Let batter rest for 10 minutes while preheating griddle to 375°F - resting allows flour to hydrate and baking powder to activate.
7

Step 7: Lightly butter the preheated griddle and pour ¼ cup batter per pancake, spacing them 2 inches apart - consistent size ensures even cooking.
8

Step 8: Cook until bubbles form on surface and edges look set (2-3 minutes), then flip carefully - waiting for proper bubble formation indicates readiness.
9

Step 9: Cook second side until golden brown and cooked through (1-2 minutes more) - the second side cooks faster as the pancake is already set.
10

Step 10: Transfer to a warm oven or serve immediately with butter and maple syrup - keeping them warm prevents cooling while cooking remaining batches.

Nutrition Facts

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Calories 230

Protein 7g

Carbs 35g

Fiber 1g

Sugar 9g

Fat 8g

Sodium 380mg

Potassium N/A

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Serving Suggestions

Stack pancakes warm from the griddle, allowing butter to melt between layers. Serve with warm maple syrup, fresh berries, and a dollop of whipped cream for classic presentation. For special occasions, dust with powdered sugar or add chocolate chips to the batter. These pair beautifully with crispy bacon or breakfast sausage for savory contrast, and are best enjoyed immediately while the contrast between crisp edges and fluffy interiors is most pronounced.

How to Store?

Cool pancakes completely on a wire rack before storing to prevent condensation that makes them soggy. Store in an airtight container in the refrigerator for up to 3 days, or freeze in a single layer then transfer to freezer bags for up to 3 months. Reheat in a toaster or toaster oven at 350°F for 3-5 minutes until warm and crisp-edged—microwaving makes them rubbery. The dry batter mix can be prepared ahead and stored in an airtight container for up to 1 month; just add wet ingredients when ready to cook.

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