Easy & Fluffy Pancakes

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Treat yourself to a stack of fluffy pancakes – light, airy, and perfect for a weekend brunch. Top with your favorites for a delicious breakfast!

Is it the weekend yet? Treat yourself to these quick, easy, and fluffy pancakes!

On weekends, I like to put a little extra effort into brunch since I don’t have the time during busy weekdays. That said, it shouldn’t take too long either, after all my weekend indulgence is sleeping in😊

Pancakes are incredibly simple to make and take less than 30 minutes, making them one of the best choices to kick off your weekend! While I also enjoy a good savory breakfast like jianbing (Chinese breakfast crepes), pancakes hold a special spot for me.

Here in Belgium, pancakes have only gained popularity in the last few decades, as their Belgian/French “equivalent” is crêpes. While some might consider them rivals, I think they’re very different. Pancakes are thicker, heartier, and fluffier, thanks to baking powder, which helps the batter rise, unlike the thin and delicate crêpes.

To be honest, I prefer crêpes, but I love making pancakes every now and then to mix things up. How about you, which do you prefer?

The best part about my pancake recipe is that there’s no butter in the batter (does that make it healthy? 😄). Plus, you can fully customize them with your favorite toppings!

How to make fluffy pancakes?

1. Prepare batter – Separate the egg yolks from the whites. I use this super cute egg divider 🐣
2. Combine the milk with the yolks and mix well.
3. Add sugar, baking powder, salt, and flour to the yolk mixture. Whisk until the batter is smooth and lump-free (Note 1).
4. Beat the egg whites with an electric mixer. Start on low speed, then gradually increase to high speed until glossy, rounded peaks form.
5. Gently fold the egg whites into the batter a little at a time using a spatula. Be careful not to overmix.
6. Make the pancakes – Grease a non-stick pan with cooking oil using kitchen paper. Heat the pan on medium, then reduce to medium-low once hot (Note 2).
7. Scoop batter (about ¾ of a soup scoop) and pour onto the pan.
8. Let the pancake cook until bubbles start popping on top. For thicker pancakes, carefully add a thin layer of batter on top of the first layer and let it cook. Flip the pancake when bubbles form. Cook until golden brown on both sides.
9. When both sides look golden brown, remove the pancakes from the heat and set aside.
10. Grease the pan as needed and repeat the process for the remaining batter.
11. Serve – Serve pancakes with your choice of toppings.

Need some topping ideas?

In case you’re running out of ideas for toppings, here are some of my favorites:

• Combo 1: strawberries, Nutella, whipped cream, condensed milk (+ vanilla ice cream)
• Combo 2: fresh figs, shaved almonds, mascarpone or Greek yogurt or vanilla ice cream, honey (my favorite)
• Combo 3: cooked red apple (diced or sliced), mascarpone or green yogurt or vanilla ice cream, walnuts, caramel sauce 
• Combo 4: cooked pear (diced or sliced), mascarpone or vanilla ice cream, shaved almonds, chocolate sauce
• Combo 5: diced pineapple, coconut cream, coconut powder, honey (+ vanilla ice cream)
• Combo 6: banana, blueberries, greek yogurt or vanilla ice cream, almond butter, condensed milk
• Combo 7: yellow peach, mascarpone or green yogurt or vanilla ice cream, chocolate sauce
• Combo 8: banana, choc chips, peanut butter
• Combo 9: passionfruit, banana, greek yogurt or vanilla ice cream, coconut powder
• Combo 10: orange, crushed pistachio, chocolate sauce

If having pancakes as dessert, adding a scoop of ice cream makes them even more delicious, so don’t hesitate to indulge! Let me know in the comments below what your favorite toppings are.

More goodness for your breaky?

• Korean Coffee Buns
• Jianbing – Chinese Breakfast Crepes
• Raffaello Overnight Oats
• Banana Biscoff Overnight Oats