These pancakes are ultra-soft, airy, and tall thanks to whipped egg whites folded gently into the batter. They’re a delightful treat for breakfast, brunch, or even dessert.
Ingredients (Makes 6 medium pancakes / 3 servings)
- 2 large eggs, yolks and whites separated
- 2 tbsp whole milk (room temperature)
- ½ tsp vanilla extract
- ¼ cup (30 g) all-purpose flour, sifted
- ½ tsp baking powder
- 2 tbsp sugar (for whipping egg whites)
- 1 tsp lemon juice or vinegar (helps stabilize egg whites)
- Butter or neutral oil (for greasing pan)
- 2 tbsp water (to create steam in the pan while cooking)
Optional toppings:
- Powdered sugar
- Maple syrup or honey
- Fresh berries
- Whipped cream
Instructions
Step 1: Prepare the Batter
- In a bowl, whisk egg yolks, milk, and vanilla extract until smooth.
- Sift in the flour and baking powder. Mix gently until combined and lump-free. Set aside.
Step 2: Whip the Egg Whites
- In a clean, grease-free bowl, add egg whites and lemon juice.
- Beat with an electric hand mixer on medium speed until foamy.
- Gradually add sugar, 1 tbsp at a time, while continuing to beat.
- Whip until stiff peaks form—the meringue should stand up firmly without collapsing.
Step 3: Combine
- Take 1/3 of the meringue and gently fold it into the yolk mixture to lighten the batter.
- Fold in the rest of the meringue carefully, making sure not to deflate the air. The batter should look fluffy and smooth.
Step 4: Cook
- Heat a non-stick skillet over the lowest heat and lightly grease with butter or oil.
- Use a ladle or ice cream scoop to drop batter onto the skillet (stack it up high to make tall pancakes).
- Add 1 tbsp water to the side of the pan and cover with a lid. The steam helps the pancakes rise.
- Cook for 4–5 minutes on one side, until golden and set.
- Carefully flip with a spatula, add another spoon of water, cover again, and cook for another 4–5 minutes.
Step 5: Serve
- Once fluffy and cooked through, remove from the pan.
- Dust with powdered sugar, drizzle with maple syrup, and top with berries or whipped cream.
Tips for Success
- Use room-temperature eggs for easier whipping.
- Don’t overmix when folding the meringue—gentle strokes keep the air in.
- Keep the heat low and steady; too high and they burn outside but stay raw inside.
- Serve immediately—they deflate slightly as they cool.
Benefits
- Light & airy: Unlike regular pancakes, these melt in your mouth.
- Low in fat: Only a small amount of butter/oil is needed.
- Versatile: Pairs beautifully with fruit, syrups, or chocolate sauce.
- Show-stopper: Perfect for impressing guests or treating yourself to a café-style breakfast at home.
