Go Back
pancakes with syrup

THE SOFTEST PANCAKES

I've tried a lot of pancake recipes chasing that perfect fluffy texture, and this is the one that finally got me there. The trick is whipping the egg whites separately and folding them in — a little extra work, but it makes a real difference.
Print Recipe Pin Recipe

Ingredients
  

  • 360 mL whole milk
  • 1 tbsp vinegar
  • 315 g self-rising flour
  • 30 g sugar
  • Pinch of salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 25 g butter, melted and cooled
  • 2 eggs, separated

Method
 

  1. Mix the milk and vinegar together and set aside to curdle slightly.
  2. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
  3. Mix in the egg yolks and the milk mixture until just combined.
  4. In a separate, clean bowl, whip the egg whites until they reach stiff peaks.
  5. Gently fold the egg whites into the batter in two batches, taking care not to deflate them.
  6. Cover and refrigerate for at least 30 minutes.
  7. Melt a little butter on a hot pan or griddle and cook the pancakes for 2–3 minutes per side, or until golden brown.

Notes

Don't skip the chill time — it lets the batter relax and helps give the pancakes with their signature fluff.