Easy Fluffy Pancakes

4.75 from 8 votes

These delicious, fluffy pancakes are made with super simple ingredients and in less than 20 minutes. In this post, we're sharing our top tips on how to make fluffy pancakes.

Prep 20

Cook 15

Total 35

Fat 12

Carbs 44

Protein 8

Yield

Ingredients

1.5 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
3 tablespoons unsalted butter cut into 3 pads
2 large eggs
3 tablespoons brown sugar
1 teaspoons pure vanilla extract
1 cup + 2 tablespoons unsweetened almond milk*

Instructions

Begin by mixing the dry ingredients together. Add the flour, baking powder, and salt to a bowl. Whisk them together and then pour the ingredients through a fine mesh strainer to make sure there are no lumps in the dry ingredients. Set aside.
Make the brown butter by heating a light colored skillet pan* over medium/low heat. Add butter to the pan.
When the butter has melted, use a silicone spatula or wooden spoon to stir the butter for 6-8 minutes until the butter starts to turn a golden brown color.
Small specs of brown will begin to form (these are toasted milk solids). When those milk solids are golden brown, remove the butter from the heat and pour the melted butter into a separate container. Be careful not to leave the butter on the heat long after the milk solids turn brown, it is very easy to burn the butter. Set butter aside.
Mix the wet ingredients together. Add the egg yolks to a large bowl and whisk them together. Add the brown sugar and vanilla extract to the eggs and cream the two together until homogenous. Add the almond milk to the eggs and brown sugar and whisk the two together. Set aside.
Next, beat your egg whites. This is what is going to make your pancakes extra fluffy. Add the egg whites to a metal bowl and whisk them until they begin to form stiff peaks. You can do this with a whisk or an eclectic mixer.
Now, mix all the ingredients together. Add the dry ingredients to the bowl with the egg and brown sugar mixture. Mix until combined.
Then, add the brown butter to the pancake batter and mix until well combined.
Finally, fold the egg whites into the pancake batter. Be careful not to only mix. Only mix to combine. You want to keep the batter light and fluffy.
Prepare the pancakes right away after mixing up the batter. This is important. Heat a large non-stick skillet over medium/low heat. Add a little butter to the skillet.
When the butter is melted, add about 1/3 cup of the batter onto your pan and cook for 2-3 minutes on each side, flipping when the bubbles start to form in the center of the pancakes. Flip when the pancake is golden brown and fluffy. Repeat until all of the pancake batter is gone.
Top with your favorite toppings.

Tips & Notes

The three components that make these pancakes fluffy are; 1.baking powder 2. whisked egg whites and 3. making sure you make the pancakes right after you mix the batter.
The baking powder activates right when it touches wet ingredients. You want to cook the pancakes as soon as possible while the baking powder is active.
We use a light-colored pan to easily monitor when the brown butter begins to brown. If you use a dark-colored pan it is harder to see when the brown butter browns making it hard to keep it from burning.
When making brown butter, be sure you are watching the brown butter and mixing the butter pretty consistently so it doesn’t burn.
This pancake batter is a thicker pancake batter, but you should be able to scoop it out of the bowl and into the skillet pan with only a little effort. So if your pancake batter is super thick, add 1 tablespoon more almond milk at a time. Fold the milk into the batter, try to keep the air bubbles in that batter.

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Nutrition Facts