Best Fluffy Pancake

Few things can match the comforting delight of biting into a perfectly fluffy pancake—golden on the outside, airy and soft on the inside. If you’re seeking the best fluffy pancake recipe to satisfy your breakfast cravings or impress your weekend brunch guests, look no further. We’ve crafted a detailed, foolproof method that will help you master the art of creating ultra-fluffy, restaurant-quality pancakes at home.

Ingredients for the Fluffiest Pancakes (Serves 4–6)

Ingredient	Amount
All-purpose flour	1 cup
Granulated sugar	2 tablespoons
Baking powder	2 teaspoons
Salt	1/4 teaspoon
Milk (dairy or plant-based)	3/4 cup
Egg (large)	1 (separated into yolk and white)
Unsalted butter (melted)	2 tablespoons (plus more for pan)
Pure vanilla extract	1 teaspoon (optional but recommended)

For Serving

Maple syrup
Additional butter
Fresh fruit (bananas, strawberries, blueberries)
Whipped cream (optional for added indulgence)

Step-by-Step Instructions to Make Fluffy Pancakes

Step 1: Separate the Egg for Maximum Fluff

Begin by cracking the egg and separating the yolk from the white. Place each in a separate bowl. This step is crucial—the egg white will be beaten and folded in later, adding incredible volume and airiness to your batter.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt

Mix until all dry ingredients are evenly incorporated. This ensures a consistent texture in every bite.

Step 3: Blend the Wet Ingredients

In another bowl, whisk together:

Egg yolk
3/4 cup milk
2 tablespoons melted butter
1 teaspoon vanilla extract (optional but highly recommended for a warm, aromatic flavor)

Whisk until fully combined and smooth.

Step 4: Create the Pancake Batter

Gently pour the wet ingredients into the dry ingredients. Stir using a spatula or whisk just until combined. The batter should remain slightly lumpy—this is a good sign! Overmixing activates the gluten in flour, making pancakes chewy rather than tender.

Step 5: Whip the Egg White for Airiness

Use a hand mixer or balloon whisk to beat the egg white until stiff peaks form. This should take about 2-3 minutes. Properly whipped egg whites should hold their shape and add significant volume to the batter.

Step 6: Fold in the Whipped Egg White

Carefully fold the whipped egg white into the pancake batter using a spatula. This is where the magic happens—gentle folding preserves the air bubbles and gives the pancakes their signature lift. Avoid stirring vigorously; a slow, folding motion is key.

Step 7: Cook the Pancakes to Golden Perfection

Heat a non-stick skillet or griddle over medium heat. Add a bit of butter and let it melt completely.

For each pancake, scoop about 1/4 cup of batter onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip gently and cook another 1–2 minutes on the other side until golden brown.

Pro Tip: Avoid pressing down on the pancakes with a spatula—this flattens them and destroys that gorgeous fluff.

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