Fluffy Pancakes

10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #33605

October 25, 2019

Categories: Breakfast, Pancakes



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Original is 4 servings

Nutritional

  • Serving Size: 1 (546 g)
  • Calories 1275.4
  • Total Fat - 77.9 g
  • Saturated Fat - 38.6 g
  • Cholesterol - 1436.7 mg
  • Sodium - 1411.9 mg
  • Total Carbohydrate - 109.2 g
  • Dietary Fiber - 12.9 g
  • Sugars - 16.3 g
  • Protein - 43.4 g
  • Calcium - 1505.8 mg
  • Iron - 9.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Whisk together the flour and baking powder in a large bowl.

Step 2

In a separate bowl, add the butter, milk, and egg yolks, stirring to combine.

Step 3

In a third bowl, use a hand mixer to beat the egg whites until soft peaks form.

Step 4

Pour the milk mixture into the flour mixture and stir with rubber spatula until just combined. Add the beaten egg whites and gently fold to combine.

Step 5

Heat an 8-inch (20cm) nonstick skillet over low heat. Pour 1 ½ cups of pancake batter into the skillet, smooth out the top, then cover with a lid. Cook until golden brown on the bottom and a toothpick inserted into the center comes out clean, about 20 minutes. Transfer the pancake to a plate and repeat, making 3 more pancakes with the remaining batter.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the butter, make sure it is unsalted to avoid an overly salty flavor.
  • For best results, use fresh ingredients for the pancakes.

  • Substitute almond milk for the regular milk - this substitution will result in a lighter and fluffier pancake as almond milk has a lower fat content than regular milk.
  • Substitute coconut oil for the butter - this substitution will add a subtle hint of sweetness to the pancakes and will also add a creamy texture.

Chocolate Chip Pancakes Add 1/2 cup of chocolate chips to the batter before cooking. Cook the pancakes as directed and top with additional chocolate chips before serving.



Blueberry Compote - A delicious and easy-to-make compote made with fresh or frozen blueberries, sugar, and lemon juice. It provides a sweet and tart contrast to the fluffy pancakes and is a great way to add a bit of extra flavor to this breakfast classic.


Maple-Glazed Bacon: Crispy bacon glazed with a sweet and savory maple syrup mixture. This salty and sweet side dish pairs perfectly with the blueberry compote and pancakes, and adds a unique and delicious flavor to the breakfast spread.




FAQ

Q: Can I make the pancakes ahead of time?

A: Yes, you can make the pancakes ahead of time. Once cooked, let them cool completely before transferring to an airtight container and storing in the refrigerator for up to 3 days. Reheat in the skillet over low heat before serving.



Q: What is the best way to store leftover pancakes?

A: The best way to store leftover pancakes is to place them in an airtight container and store in the refrigerator for up to 3 days. Reheat in the skillet over low heat before serving.

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Fun facts:

Fun Fact 1: The famous chef Julia Child was known to love fluffy pancakes and often made them for breakfast. She would serve them with a sprinkle of powdered sugar and a dollop of butter.

Fun Fact 2: Fluffy pancakes have been around since the 1800s, and the earliest recipes called for ingredients such as cornmeal, flour, baking soda, and buttermilk. The modern recipe for fluffy pancakes has evolved over the years to include ingredients such as milk, butter, and eggs.