Servings: pancakes
The Fluffiest Pancakes
Fluffy, buttery, and irresistibly light – this is the ultimate recipe for American-style pancakes. With their airy texture and golden crust, they’re perfect for lazy weekend mornings, served with butter, maple syrup, and maybe a few fresh berries on top.
Calories: 200kcal
Equipment
- 2 large bowls
- 1 hand mixer
- 1 rubber spatula
- 1 non-stick frying pan about 28 cm / 11 in.
Ingredients
- 60 grams Butter
- 3 Eggs separated
- 450 grams Buttermilk or 420g milk + 30g lemon juice, rested for 10 minutes
- 325 grams All-purpose flour
- 50 grams Cornstarch
- 12 grams Baking powder
- 5 grams Baking soda
- 5 grams Fine salt
- 20 grams Sugar for the batter
- 8 grams Vanilla sugar or 1 tsp vanilla extract
- 15 grams Sugar for the egg whites
- 5 grams Lemon juice for the egg whites
Instructions
- Melt the butter in a small saucepan or microwave-safe bowl.
- Separate the eggs, placing yolks and whites in two different bowls. Be careful not to get any yolk in the whites – they won’t whip properly.
- Whisk together the egg yolks and buttermilk.
- In a separate bowl, mix the dry ingredients — flour, cornstarch, baking powder, baking soda, salt, sugar (20g), and vanilla sugar — and sift them into the buttermilk mixture.
- Stir gently until the batter just comes together. It should remain a little lumpy.
- Fold in the melted butter.
- Whip the egg whites: Place the whites in a clean bowl. Beat for 3 minutes on low speed, then increase to medium and beat for 1 minute. Add half the sugar and beat for 1 minute more. Add the remaining sugar and beat another 2 minutes, until glossy and smooth.
- Stir ¼ of the meringue into the batter to loosen it, then gently fold in the rest using a spatula.
- Heat a non-stick pan over medium heat and brush it lightly with butter.
- Pour about 40g (2 tbsp / ¼ cup) of batter per pancake — they should spread naturally to about 10 cm (4 in.) in diameter. On a 28 cm pan, you can usually cook three pancakes at once.
- Cook for 1–2 minutes, until small bubbles appear on the surface and the edges look dry. The top should still be slightly wet when you flip — that’s how you get the best rise. Flip carefully and cook another 1–1½ minutes until golden on both sides.
- Keep the pancakes warm under a clean kitchen towel while cooking the rest.
- Serve immediately with butter, maple syrup, and, if you like, fresh berries.
Notes
Resting the batter for 10 minutes helps improve the texture of the pancakes.
Nutrition
Serving: 100g | Calories: 200kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g