There’s no better way to start a lazy weekend morning than with a stack of hot and fluffy pancakes. My favorite pancake recipe of all time, you won’t believe how perfectly fluffy they are.
Boy do I have great memories of these pancakes. On weekend mornings my dad would whip up the batter and stand over the griddle flipping and serving, as we sat at the table anxiously awaiting each fresh batch. I loved the perfectly crisp edges, the rich butter melting on top, and the sugary maple syrup that I added with a very heavy hand. I never thought about when my dad would get to eat his pancakes and if they would be hot off the griddle too. I was too lost in fresh and fluffy pancake oblivion. Now I am old enough and capable enough to make these myself, but they still taste that much better when my dad makes them.
They are made from 100% whole wheat flour, which makes them healthier than pancakes made from white flour. But this isn’t my favorite healthy pancakes recipe (AKA the best alternative to regular pancakes). This is my favorite pancake recipe. Period. Yes, you heard me right. I prefer these pancakes to any recipe made with white flour. And they just so happen to be healthier! That’s the level of importance for me when it comes to pancakes…yumminess first, healthiness second.
There are a couple secrets to make these pancakes perfectly fluffy, but don’t worry because I’m going to tell you everything you need to know. Here it goes:
I’ve made these with an electric griddle and with a frying pan and have found that they come out better on a griddle. The sides cook more evenly and it is easier to maintain the right temperature. Also you can cook 8-10 at once! If all you have is a frying pan, that will work too. Just make sure to add plenty of butter after each batch.
First you whisk together the dry ingredients until combined. Then it’s time to separate eggs! You’ll use both the yolks and the egg whites, so separate the yolks into one bowl and the whites into another. Set aside the egg whites for later, and to the yolks add brown sugar and milk. Yum.
Now it’s time to combine the wet ingredients and the dry ingredients. And my dad has come up with a perfect method for avoiding the dreaded batter lumps. Add about 3/5 of the wet mixture to the flour mixture, which will create a thick and even paste. Now you can add the rest of your wet mixture to the paste, and mix until just combined. Avoid over-mixing, which could take away from the fluffiness.
Now comes the real secret to fluffy pancakes. Beaten egg whites! Using an electric mixer, beat the egg whites until very stiff. The last step is to gently fold the egg whites into the batter until no white spots remain. But you want to hold off on this step until you are all ready to cook the pancakes. The more the fluffy egg white batter sits, the less fluffy your pancakes will be. So get your griddle all hot and generously greased and ready for action, then fold in the egg whites and begin cooking your delicious cakes.
That’s it! That’s all the info you need for perfectly fluffy pancakes! Serve fresh off the griddle. I still like mine with butter and maple syrup. And maybe a couple pancakes with chocolate chips sprinkled on top while cooking. Boy do I love pancakes. Enjoy!
- 2 cups whole wheat flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp brown sugar
- 3 eggs, separated
- 1⅔ cup low-fat milk
- ½ cup oil
- Butter for griddle
- Preheat electric griddle to 400 degrees (A frying pan on medium-high heat can be substituted, but they come out better on a griddle).
- In a large bowl, whisk together the flour, baking powder, salt, and brown sugar.
- Separate eggs into two medium bowls, yolks in one bowl and egg whites in another. Set whites aside.
- Beat egg yolks with a fork. Then, mix milk and oil into the beaten egg yolks until combined.
- To combine the wet and the dry ingredients, pour about 3/5 of the yolk, milk and oil mixture into the flour mixture. Mix until a thick paste is formed. This will help to keep lumps out of the batter. Add the rest of the yolk mixture and mix until just blended and smooth. Don’t over mix.
- Beat egg whites with an electric mixer until very stiff. Gently fold egg whites into the batter. In order to keep the pancakes fluffy, wait to fold in the egg whites until you are ready to make the pancakes. The more the mixture sits, the less fluffy it will be.
- Cook on a griddle generously coated with butter until golden on each side. Pancakes are ready to flip when the edges are starting to brown. Best served immediately. Enjoy!
Another great breakfast recipe:
Smoked Salmon and Cream Cheese Crescent Rolls– This smoked salmon and cream cheese crescent rolls recipe will be the star of your next brunch.
Cheesy Green Chile Egg Casserole– The perfect egg dish– this green chile egg casserole recipe is filled with flavor-packed green chiles and plenty of mouth-watering cheese.