If you’re like me, you’ve searched tirelessly for the perfect pancake recipe time and time again. I can tell you I’ve tried numerous different recipes but for some reason my pancakes never came out as fluffy as I wanted them to. They tasted alright, but they just didn’t have that “IHop-thickness” as I like to call it. Luckily, I was blessed with a guardian pancake angel in the form of my mom-in-law. She taught me the secret to fluffy pancakes every time and now I’d love to share it with all of you.
SOME OF THE BASICS (BEFORE THE ULTIMATE SECRET)
1. MIX THE DRY AND WET INGREDIENTS IN SEPARATE BOWLS FIRST. Then pour the wet ingredients into the dry. This helps ensure even distribution of all ingredients and prevents over-mixing (which is my next point).
2. DO NOT OVER MIX. I cannot emphasize this enough. I can’t tell you how many pancakes I’ve ruined by simply mixing a little too long. The batter will get too doughy and the pancakes won’t cook evenly. Now I’ve learned to use a hand mixer on low for about 5-10 seconds only. Just enough for all the ingredients to blend well together. Lumps are okay.
3. ALWAYS USE FRESH BAKING POWDER. By this I mean, if it’s been in your cupboard OPENED for over 6 months to a year, it won’t be as effective in your recipes. Therefore, its main job of making your pancakes rise will be a moot point. Sure it might help a little, but it won’t live up to its FULL potential. And please DO NOT use expired baking powder. It won’t harm you physically but you may as well be adding water to your pancakes as it’s lost all its potency by then.
NOW FOR THE ULTIMATE SECRET TO FLUFFY PANCAKES!
IT’S ALL ABOUT THE EGGS! The number one secret to getting fluffy, thick pancakes every time is to SEPARATE the egg yolks from the egg whites. Put the egg YOLKS in the bowl with the wet ingredients like normal. And then, in a separate bowl beat the egg WHITES all by themselves for about 3 minutes on medium speed. The egg whites will turn into a thick, frothy white consistency just like the picture below.
Add the egg white mixture as your last step in preparing the batter. Which means, once you’ve mixed the wet and dry ingredients (without over-mixing of course), you will then fold in the frothy egg whites into the batter using a wooden utensil (just like the picture below). You can really see the difference in the batter versus the egg white mixture.
TIPS FOR SEPARATING THE YOLK FROM WHITES
If you have trouble separating the egg parts, use a little trick I learned that works every time.
- Crack the egg clean in half with a knife. Just smacking it with the sharp end usually creates a pretty clean crack.
- Hold the two halves next to each other over a bowl (just like the picture below) and rock the egg yolk back and forth into each shell. Eventually, the whites will separate and remain in one shell and the yolk in the other.
- Some egg whites might drip down so make sure they drip directly into the bowl.
So there you have it! This egg white trick is the best kept secret to fluffy pancakes! It has worked wonders for me in yielding a nice plump pancake batter that translates into the fluffiest pancakes every time! I hope you guys are able to give it a try! Please read on for the full recipe and directions. I would love to hear everyone’s results in the comments below.
BE SURE TO TRY MY WHOLE WHEAT CINNAMON PANCAKES RECIPE ALSO!
The Secret to Fluffy Pancakes Every Time!Course: BreakfastDifficulty: Easy
The secret to getting the fluffiest pancakes every time has been revealed! This will be your go-to pancake recipe from now on!
2 cups flour
2 Tbs sugar
6 tsp baking powder
1 ½ cups milk
4 Tbs vegetable oil
1 tsp vanilla
- If using an Electric Griddle like me, preheat to 325 degrees. Otherwise, if using a skillet, grease the pan and heat on medium
- In a large bowl, add all the dry ingredients which include flour, sugar, and baking powder. Hand mix with spoon or whisk
- In a separate bowl, add the wet ingredients which include milk, vegetable oil, and vanilla (eggs will be added after the next step)
- Separate the egg yolks from the egg white. Put the egg YOLKS in the bowl with the wet ingredients and put the egg WHITES in it’s own separate bowl (set aside for now)
- Mix the wet ingredients until blended well. Then add the wet ingredients to the dry ingredients. Beat on low speed for about 5-10 seconds just until everything is combined (DO NOT OVER MIX!)
- Now back to the egg whites. Using a hand mixer, beat the egg whites on medium speed for about 3 minutes until they form a thick and frothy texture
- Add the frothy egg white mixture to the pancake batter and fold in gently with a wooden utensil. Stop when all white streaks have disappeared into the batter
- Using ¼ cup measurements, scoop and pour batter onto the griddle (or skillet). Spread batter evenly with a spoon in a circular shape
- Let cook for about 3 minutes or until batter starts to bubble all over
- Flip with a spatula. Again, let cook for about another 3 minutes on the second side
- Remove from heat and serve with your favorite butter, syrup or fruit spread!
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
10 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1.8g 9%
- Cholesterol 36mg 12%
- Sodium 33mg 2%
- Amount Per Serving% Daily Value *
- Potassium 363mg 11%
- Total Carbohydrate
- Dietary Fiber 0.8g 4%
- Sugars 4.2g
- Protein 4.9g 10%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.