Fluffy pancakes are a delightful breakfast on most days of the week.
This recipe is fairly simple to make and only requires a few basic ingredients. The vanilla extract is optional and can even be swapped with another flavour for a fun twist. If you fancy something even more different, give my red velvet pancakes a go.
The secret to the fluffiness is the whipped egg whites. It gives it a lightness that can’t be achieved without whipped egg whites. You can whip the egg whites by hand, but I strongly recommend using an electric hand mixer as it will be quicker and much easier on your arms!
Another must have ingredient is self raising flour. This ensures that your pancakes come out thicker rather than flat and crepe like.
Mixing the egg yolk and milk in a jug, will make it easier to combine everything. The mixture will start off as lumpy, but after a few minutes of mixing it will become smooth.
I like to top my pancakes with maple syrup and fresh fruits. I just find that you can never go wrong with a drizzle of maple syrup on these. Another great option is a blueberry compote.
Recommend Products (affiliate links):
Easy Fluffy Pancakes
Equipment
- Non Stick Pan
Ingredients
- 100 g Self Raising Flour
- 60 g Caster Sugar
- 1 Pinch of salt
- 150 ml Milk
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- Unsalted Butter for frying
Optional Garnishes - Not Included in Nutritional Information
- Maple Syrup
- Blueberries
- 1 Banana
Instructions
- In a jug mix the milk with the egg yolk and vanilla extract
- In a large bowl mix the flour with the sugar and the salt
- In a separate bowl whip the egg whites until stiff
- Pour the milk and egg mixture into the dry mix and whisk until smooth, then gently fold in the egg whites
- Heat up enough butter to grease your pan and drop a spoonful of batter in the middle of the pan
- Cook on a medium heat with the lid on for about 3-4 minutes and then flip and cook the other side. Repeat for the rest of the batter
- Serve with maple syrup and fruits, or your choice of toppings.
