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The Ultimate Thick and Fluffy Pancakes

A tall stack of fluffy pancakes cut to show the airy interior, generously drizzled with golden syrup.
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Make thick, light, and airy pancakes from scratch. This recipe uses simple ingredients and a specific technique to achieve tall, café-quality results perfect for your weekend brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Butter or oil for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix is key for lift.
  2. In a separate medium bowl, whisk the egg yolks, buttermilk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
  4. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. This step creates the cloud-like texture.
  5. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain. Work slowly to keep the air in the batter.
  6. Heat a griddle or large non-stick skillet over medium-low heat. Lightly grease it with butter or oil. The heat should be low enough that a drop of water sizzles slowly.
  7. Pour about 1/3 cup of batter onto the hot griddle for each pancake. Do not press down on them.
  8. Cook for 3 to 4 minutes until bubbles appear on the surface and the edges look set.
  9. Flip the pancakes carefully and cook for another 2 to 3 minutes until golden brown and cooked through.
  10. Serve immediately stacked high with your favorite toppings.

Notes

  • For extra thick pancakes, let the finished batter rest for 5 minutes before cooking.
  • Use room temperature buttermilk for the best reaction with the baking soda.
  • If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch.

Nutrition

Find it online: https://tastethisplate.com/fluffy-pancakes-best-homemade-recipe/