Fluffy American-Style Pancakes with Whipped Egg Whites
Classic American pancakes made by folding whipped egg whites into a simple batter of flour, baking powder, milk, and egg yolks. Cooked until golden on a non-stick pan and served with maple syrup, butter, or crème fraîche. Customize with fresh corn, bacon, blueberries, banana, apple, or chocolate.
Ingredients
- 3 large free-range eggs
- 1 cups all-purpose flourall-purpose flour1:1wheatadds gluten
source specifies plain, all-purpose functionally equivalent
Full guide → - 1 heaped teaspoon baking powder
- 9 ½ tbsp milk
- 1 pinch sea salt
- butter or crème fraîche, for serving(optional)
- maple syrup, for serving(optional)
- fresh corn, optional flavoring(optional)
- crispy bacon or pancetta, optional flavoring(optional)
- blueberries, optional flavoring(optional)
- banana, optional flavoring(optional)
- stewed apple, optional flavoring(optional)
- grated chocolate, optional flavoring(optional)
Instructions
- 1
Separate eggs into two bowls, whites in one and yolks in the other.
- 2
Add flour, baking powder, and milk to the yolks and mix until smooth and thick.
- 3
Whisk the whites with sea salt until stiff peaks form.
- 4
Fold the whites into the batter.
- 5
Heat a non-stick pan over medium heat.
- 6
Pour batter into the pan and cook for a couple of minutes until golden and firm.
- 7
Sprinkle chosen flavoring onto the uncooked side.
- 8
Loosen with a spatula and flip the pancake.
- 9
Continue frying until both sides are golden.
- 10
Serve with maple syrup, butter, or crème fraîche.
Tips
Use room-temperature eggs for better incorporation when folding whites into yolks.
Fold egg whites gently to maintain volume and ensure fluffy pancakes.
Medium heat prevents bottoms from burning before interiors cook through.
Good to Know
Refrigerate cooked pancakes in an airtight container up to 3 days. Reheat in a low oven or toaster.
Prepare batter up to 1 hour ahead, but fold in egg whites just before cooking to maintain fluffiness.
Serve warm with maple syrup, butter, or crème fraîche. Toppings can be added during cooking or after plating.
Common Mistakes
Do not overmix the batter after folding egg whites to avoid deflating them and losing fluffiness.
Do not cook on high heat to avoid burnt exteriors with raw centers.
Do not delay folding whites into yolks; do so just before cooking to prevent volume loss.
Substitutions
Dairy-Free Swaps
General Alternatives
source specifies plain, all-purpose functionally equivalent
Full guide →