Easy & Fluffy Pancakes

5 from 7 votes

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

Course: Breakfast, Dessert

Yield: pancakes

Calories: 176kcal

Prep Time: 5

Active Time: 20

Total Time: 25

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.

To speed up the process, use a blender to combine all the ingredients except the egg whites.
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.