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Fluffy Pancakes

fluffy, tender, mile-high thick pancakes that are slightly sweetened and so good you can eat them on the go with no add ons or topping!

Course Breakfast
Cuisine American
Keyword fluffy pancakes, how to make fluffy pancakes, pancakes, panwich
Prep Time 25 minutes
Cook Time 20 minutes
Author Dikla

Ingredients

  • 2 Cups AP Flour (240 g / 8 oz)
  • 2 1/4 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 Cup Vegetable oil (60 ml / 2 oz)
  • 1 Cup Almond milk / Milk (reduced fat is ok) (240 ml / 8 oz)
  • 2 Large Egg yolks
  • 4 Large Egg whites
  • 4 TBS Florida Crystals® Organic Raw Cane Sugar (60 g / 2 oz)
  • 1/2 Stick Butter, for frying the pancakes

Instructions

  1. In a large bowl, sift together the flour, baking powder, and salt. Set aside.

  2. In another bowl, mix together the vegetable oil, egg yolks, and milk until combined. Set aside.

  3. In a large bowl beat the egg whites using a hand mixer until frothy. Gradually add Florida Crystals® Organic Raw Cane Sugar one tablespoon at a time and mix until a stiff peak has formed.

  4. Pour the milk mixture made in step one into the flour mixture made in step two and use a fork to incorporate (do not over mix). Using a large rubber spatula, fold in the egg whites.

  5. Over low heat, warm 2 tsp of butter. Once warmed, pour in 1/2-3/4 cup of the pancake mixture (you can use a ladle if you’d like) into the pan.

  6. Increase heat to medium-low and let the pancake mix cook for about 4-6 minutes, until you about 1" from the sides are dry and bubbly.

  7. Gently flip the pancake and cook for additional 1-2 minutes.