Best Pancakes Ever
A Comforting And Delicious Breakfast
Enjoy breakfast bliss with these Fluffy Whipped Egg White Pancakes! They are truly the Best Pancakes Ever.
Light, airy, and oh-so-delicious these pancakes are a morning delight.
The secret? Whipping egg whites to stiff peaks before gently folding them into the batter, resulting in pancakes that are wonderfully fluffy and melt-in-your-mouth tender.
Perfect for a leisurely weekend brunch or a weekday treat, these pancakes are sure to become a family favorite. Serve with your favorite toppings and savor every bite of pancake perfection!
There is a full, printable recipe card at the end of this post.
You can print this card or you can hit the print button for the recipe to come up on one screen. From there you can screenshot this to save it to your phone.
I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Below I have included some information regarding the ingredients. There are also tips to help those who may need more clarification.
Light And Airy
Some people are always very surprised when they hear that I add whipped egg whites to my pancake batter but this a great technique.
Folding the egg whites into the batter makes the pancakes SUPER light and fluffy. It does adds a couple of extra steps like separating the eggs and whipping the egg whites.
The egg-white technique is not just for from-scratch pancakes, by the way! The good news is that it works with boxed pancake mix, too.
This is also a great recipe for delicious waffles.
Another Recipe Using This Pancake Batter
I have had this recipe for Pancake Battered Chicken Tenders on my site for years. This is one of my very favorite recipes I have ever made.
You can easily use this recipe to make these Pancake Battered Chicken Tenders too!
The Best Side For Pancakes
I love to serve my pancakes with bacon. I have a recipe for Easy Oven Baked Bacon you’ll love.
This recipe that is linked is for making a BLT Sandwich but you can use this same baking method for the bacon to make the perfect side dish for these pancakes!
You can also mix fruit into your pancakes when it’s time to cook them up, if you’d like!
Best Ever Pancakes
Enjoy breakfast bliss with these Fluffy Whipped Egg White Pancakes! This recipe makes the best Pancakes Ever. Light, airy, and oh-so-delicious, these pancakes are a morning delight. The secret? Whipping egg whites to stiff peaks before gently folding them into the batter, resulting in pancakes that are wonderfully fluffy and melt-in-your-mouth tender. Perfect for a leisurely weekend brunch or a weekday treat, these pancakes are sure to become a family favorite. Serve with your favorite toppings and savor every bite of pancake perfection!
Ingredients
- 1 ½ cups of All Purpose Flour
- 3 tablespoons of sugar
- 1 tablespoon of baking powder
- ¾ teaspoon of salt
- 1 ½ cups of milk
- 3 tablespoons of vegetable oil
- 2 eggs, separated
- 1 16 ounce tube of breakfast sausage, the kind that crumbles when cooked ½ lb of bacon, diced
- 3 tablespoons (give or take) of Wisconsin Maple Syrup (separated)
- 1 teaspoon of vanilla extract
Instructions
- In a bowl mix the flour, baking powder, salt and sugar until well combined.
- In another bowl, add your milk, egg yolks, and vegetable oil, whisk to break up the yolks.
- Add the liquid mixture to the dry ingredients and mix until just combined, there will be some lumps.
- Place the egg whites in another bowl and beat by hand or with a hand mixer until the egg whites have stiff peaks.
- Add about ⅓ of the egg whites to the batter you already mixed and stir to combine. I do this by hand. Give this a decent stir.
- Then add the remaining eggs whites, by folding them in carefully.
- Heat a griddle and add butter or oil, and add ⅓ cup at a time to make pancakes. Cook on both sides until golden brown as you would normally cook pancakes.I brush the pancakes with a pastry brush right before they come off the griddle with Wisconsin Maple Syrup.
Maple Sausage Bacon Topping (not pictured yet)
You can make the topping before or after making the pancakes. To make the topping, cook the bacon until crispy, remove from the skillet and set aside. Give the skillet a wipe with some paper towels. Add the sausage and cook until golden brown, breaking up into a fine crumble. Add the bacon back to the skillet with the sausage and add the Wisconsin maple syrup and the vanilla. Simmer for a few minutes until it is thickened. Use this to top your pancakes. I use about a tablespoon or two per pancake. You can also add a tablespoon of apricot or peach preserves to the skillet when you add the bacon.
Still looking for the last part of your complete breakfast? My perfectly scrambled eggs are what you need.
1 Comments
Pat Seward
April 12, 2024 at 5:51 pm
can you make the batter a day or two ahead of time