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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!

Pancakes thick and fluffy topped with fruits, yogurt and maple syrup.

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!

Pancakes thick and fluffy topped with fruits, yogurt and maple syrup.

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.
Pancakes thick and fluffy topped with fruits, yogurt and maple syrup.

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.

stack of pancakes with yogurt and raspberries.

More goodness for your breaky?

Pancakes thick and fluffy topped with fruits, yogurt and maple syrup

Easy & Fluffy Pancakes

Treat yourself to a stack of fluffy pancakes – light, airy, and perfect for a weekend brunch. Top with your favorites for a delicious breakfast!
5 from 7 votes
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Course: Breakfast, Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Calories per serving: 176kcal
Author: Emma Choi

Ingredients
 

(+/- 10 pancakes)

  • 4 eggs
  • 300 ml milk
  • 300 g flour
  • 2 tsp baking powder
  • 4 tbsp sugar
  • a pinch of salt
  • cooking oil

Topping (in this recipe)

  • a few blueberries
  • a few raspberries
  • a few pecan nuts
  • 1 tbsp greek yogurt
  • maple syrup
  • mix of dried fruits

Instructions

  • Prepare batter Separate the egg yolks from the whites.
  • Combine the milk with the yolks and mix well.
  • Add sugar, baking powder, salt, and flour to the yolk mixture. Whisk until the batter is smooth and lump-free (Note 1).
  • Beat the egg whites with an electric mixer. Start on low speed, then gradually increase to high speed until glossy, rounded peaks form.
  • Gently fold the egg whites into the batter a little at a time using a spatula. Be careful not to overmix.
  • 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).
  • Scoop batter (about ¾ of a soup scoop) and pour onto the pan.
  • 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.
  • When both sides look golden brown, remove the pancakes from the heat and set aside.
  • Grease the pan as needed and repeat the process for the remaining batter.
  • Serve – Serve pancakes with your choice of toppings.

recipe notes

  1. To speed up the process, use a blender to combine all the ingredients except the egg whites.
  2. Heat levels vary depending on your stove, so adjust as needed. For thick pancakes with two layers of batter, keep the heat at medium or lower, as higher heat can cause the bottom to burn before the batter cooks through.

Video

Nutrition

Serving: 1 pancake | Calories: 176kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 124mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 2mg

The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.

Pancakes thick and fluffy topped with fruits, yogurt and maple syrup
Did you make this recipe?Take a pic and tag me at @thatcutedish or upload your photo here, I’d love to see your creations! Don’t forget to leave a rating and comment below. Your feedback means so much!

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