Perfect puffy pancakes straight from the skillet to your mouth
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.
- 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.
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.
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.
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.
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.