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 whisk and mix by hand 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: Easy10
pancakes5
minutes6
minutes183
kcalThe secret to getting the fluffiest pancakes every time has been revealed! This will be your go-to pancake recipe from now on!
Ingredients
2 cups flour
2 Tbs sugar
6 tsp baking powder
1 ½ cups milk
4 Tbs vegetable oil
1 tsp vanilla
2 eggs
Directions
- 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. Use a whisk and mix by hand just until everything is combined. Lumps are okay. (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!
Recipe Video
Notes
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
Nutrition Facts
10 servings per container
Calories183
- Amount Per Serving% Daily Value *
- Total Fat
7.3g
12%
- Saturated Fat 1.8g 9%
- Cholesterol 36mg 12%
- Sodium 33mg 2%
- Amount Per Serving% Daily Value *
- Potassium 363mg 11%
- Total Carbohydrate
24.8g
9%
- Dietary Fiber 0.8g 4%
- Sugars 4.2g
- Protein 4.9g 10%
- Vitamin A 16%
- Calcium 14%
- Iron 9%
* 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.
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Yes I think I have heard of this somewhere in Japan the pancakes be fluffier than my dog
I’ve tried at least a dozen pancake recipes, trying to get the perfect, fluffy pancake. I failed—until now. This is BY FAR the best pancake my family has ever tasted.
That is awesome! Thank you so much! Makes me so happy to hear you and the family love the pancakes!! :))
Thank you sooooo much!! First timenmy pancakes come up so fluffy and yummy!! ❤
So happy to hear that!! I’m glad you liked the recipe!! :))
The pancake is fluffy and delicious but is not thick as the picture you are showing.
which I’m very disappointed.
Hi Cassia,
I am sorry to hear that. Overmixing will usually cause flat pancakes. Please make sure to minimally stir the batter with a whisk until just barely blended. Lumps are okay! Hopefully this helps for next time.
Hi Renee,
I’ve just made your wonderful pancake recipe, and I really wanted
to say that the pancakes are the best I have ever made – fluffy like a cotton cloud!
So I’m sending you a big thank you for sharing these secrets – you are an angel.
Natalie K.
I tried this recipe and it turned out really good. Thanks for the recipe.
I’ve tried so many so-called fluffy pancake recipes and none have ever worked until now! This is such an easy recipe, these are difficult to muck up, and they taste amazing! Thank you thank you thank you! This is now our family’s ‘go-to’ pancake recipe. Do it, you will not be disappointed, it works with minimal effort. Just stick to the suggestions, particularly the size of them, and not mix and these will be perfect! Wish I could post a pic of them!
I’ve tried so many so-called fluffy pancake recipes and none have ever worked until now! This is such an easy recipe, these are difficult to muck up, and they taste amazing! Thank you thank you thank you! This is now our family’s ‘go-to’ pancake recipe. I will make it again
I’m so happy this has become your go-to pancake recipe!! Thank you for the kind words. 🙂
I’ve made these and they were very very fluffy but they didn’t have any flavour. Next time I will add salt and some vanilla to these