Vanilla Fluffy Pancakes: the easy recipe from scratch

Total time: 25 Min
Difficulty: Low
Serves: 6 people
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By Cookist

Want to try something new at breakfast tomorrow morning? Why not give these Vanilla Fluffy Pancakes a try? Similar to cloud pancakes, they are made by folding whipped egg whites into the pancake batter. The result? Melt-in-the-mouth light and fluffy, with just a hint of sweetness. To make them, you need a non-stick pan (a must for easy pancake-making!), an electric hand mixer, and a handful of ingredients: eggs, milk, flour, and sugar. Serve them with hazelnut cream, crushed nuts, or a drizzle of maple syrup. No matter how you eat them, they will quickly become your new breakfast favorite!

Vanilla Pancake Ingredients

Flour – All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Sugar – the sugar sweetens the pancake slightly

Eggs – the yolks and whites are added separately for extra fluffiness

How To Make Vanilla Fluffy Pancakes

Make the pancake batter by whisking together all the ingredients, except the egg whites. Set aside. Place the egg whites in a clean bowl, then whisk to stiff peaks.

Use a spatula to fold the whipped egg whites into the egg yolk mixture. Continue to mix until all the ingredients are combined (don’t overmix!).

Cook scoops of the pancake batter in a non-stick pan (with a lid) over medium-high heat.

Serve the pancakes and decorate them with hazelnut cream and hazelnut grains.


Tips For Making The Best Vanilla Fluffy Pancakes

Use a non-stick pan for best results!

Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

Making these for someone special? Add rainbow sprinkles to the pancake batter (for a birthday), or red sprinkles (for Valentine’s Day).

Make sure to beat the egg whites until stiff peaks form. If you don’t beat them enough, the pancakes will fall flat.

Cook the pancakes over medium-low heat. Too hot, and the pancakes will burn before the center is cooked.

Serve the pancakes with freshly whipped cream, chocolate sauce, honey or maple syrup, or caramel sauce. A sprinkle of nuts and fresh fruits will round it off perfectly.

The egg whites are whipped to incorporate enough air into the batter. This makes the pancakes light and fluffy! All this air will disappear if you stir too vigorously when mixing the egg whites and batter. Make sure to gently fold the egg white into the batter, and stop mixing as soon as the two are combined. Beating the egg whites is one of the most important steps. Underbeat or overbeat, and the pancakes will deflate.

How To Store Vanilla Pancakes.

The batter needs to be used immediately. Because of the incorporated air (from the egg whites), you cannot store the batter in the fridge. The cooked pancakes will keep in the fridge for up to 3 days, in an airtight container. To reheat the pancakes, place them on a baking sheet and heat them at 200°F.

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Lemon Ricotta Pancakes

Egg yolks
pure vanilla extract
All purpose flour
Egg whites
Chocolate and hazelnut cream

Place the egg yolks in a large mixing bowl.

Add the milk, flour, and vanilla essence and whisk to combine.

In another clean bowl, add the egg whites and sugar and mix with the electric mixer until firm.

Use a spatula to fold the whipped egg whites into the egg yolk mixture.

Continue to mix until all the ingredients are combined.

Use an ice cream scoop to pour the batter into a pan set over medium heat.

Cover and let it cook for 2 minutes.

Remove the lid, then use a spatula to carefully flip the pancakes and cover them with the lid again. Cook for 3 more minutes.

Serve the pancakes and decorate them with hazelnut cream and hazelnut grains.

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