Description
A simple and delicious recipe for fluffy pancakes that are perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 3 tablespoons oil (can use any neutral oil – I like avocado oil, but vegetable oil works)
- 2 eggs (separated)
Instructions
- Add the flour, sugar, baking powder and salt to a large bowl. Whisk to combine.
- In another bowl (or I use a large liquid measuring cup) combine the milk and oil. Add the egg yolks to the milk and whisk to break up the yolks.
- Pour the liquid mixture into the dry ingredients and mix to combine. There will still be small lumps.
- Place the egg whites in another bowl and beat until they have stiff peaks.
- Add about 1/3 of the stiff egg whites to the pancake batter and stir it in to combine and lighten the batter. Add the remaining egg whites and gently fold until no white streaks appear.
- Heat a griddle or skillet over medium-high heat. Grease with butter or with nonstick cooking spray.
- Pour about 1/3 cup of batter onto the hot griddle. Let the pancakes cook until bubbles form, then flip and continue to cook until browned and cooked through.
- Continue with the remaining batter until all of the pancakes are cooked.
Notes
- These pancakes are best served hot with maple syrup or your favorite toppings.
- Feel free to add chocolate chips or blueberries to the batter for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg