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The perfect puffy pancakes recipe

Nov 5, 2021 ·

Perfect puffy pancakes straight from the skillet to your mouth

A stack of puffy pancakes topped with a pat of butter being drizzled with warm maple syrup.

For me, the perfect pancakes are about the size of my palm, and I love puffy, fluffy, light pancakes. I want them like little pancake clouds. Here’s my personal recipe for just that.

These pancakes require the extra step of separating egg yolks from the whites, but it’s so worth it for the outcome. Try them once and see.

The whole process only takes about five more minutes than if you just added eggs straight to your batter, but beating the egg whites into a meringue and folding it in adds a ton of loft to your batter.

Check out the web story, which includes video, for my favorite pancakes here!

Ingredients: 

Puffy pancake ingredients laid out to start the process, flour, baking powder, salt, milk, eggs, vegetable oil, and sugar
  • 1 1/4 cup flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 Tablespoon vegetable oil
  • 2 egg yolks
  • 4 egg whites
  • 2 Tablespoons sugar 
  • Butter to grease your skillet, and to top your pancakes
  • Syrup – the good kind – this is worth splurging on

How to make perfect puffy pancakes

Mix all dry ingredients except for the sugar together in a large bowl.

Add milk, oil, and egg yolks to dry ingredients and mix. 

In another medium-sized bowl, using clean beaters, beat egg whites and sugar until stiff peaks form.

Puffy pancakes egg whites and base batter in two separate bowls

Fold 1/3 of the egg whites into the larger batter and combine. Next, fold the second 1/3 of the egg whites into the batter more gently until just combined. Finally, fold the final 1/3 of the egg whites into your batter very gently, until the streaks are barely gone. 

The start of the folding process with the batter and egg whites for the puffy pancakes
Continuing to fold egg whites and batter for puffy pancakes
Showing the fluffy consistency of the batter for puffy pancakes

Using a 1/2 cup measuring cup, pour approx 1/4 cup dollops onto a prewarmed skillet greased with butter. Once you pour the batter, wait a few minutes but watch them constantly. Flip when bubbles just start to form in the top. The bottom should be golden brown.

A puffy pancake on the griddle from the side

Makes 12 pancakes depending on how big you make them.

Puffy pancake tips

This recipe works for a family of four for a big weekend breakfast or is a great one to make for two or three weekdays to grab a pancake and run for my two boys.

A stack of puffy pancakes before being drizzled in syrup

If you have a bigger family, like six kids, (Katie) you might want to double this recipe. 

Start with a pre-heated skillet to start your pancakes.

I like to give the two extra egg yolks to our dog, but the egg ratio really makes this batter work. 

Serve these pancakes with heated syrup to pour over your pancakes. Also, I like to add a pat of butter to the top and let the warm syrup melt the butter.

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Reader Interactions

Comments

  1. Seth Jacobson says

    November 05, 2021 at 8:04 pm

    Kelly these look SO. GOOD.

    • okmaher says

      November 05, 2021 at 8:24 pm

      Imma make them for you in a month.

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