My Best Fluffy Pancake
The most tender, fluffy pancakes that are delicious enough even without any syrup. A recipe I've been known for and made for over 15 years!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour
- 1 cup cake flour (or use another cup of all-purpose flour but replace 2 tablespoons of it with cornstarch)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp table salt (1 teaspoon kosher salt)
- 1 cup plain yogurt, preferably full-fat (or use 2 cups full-fat buttermilk and omit the milk)
- 1 cup milk, preferably full-fat
- 1 tsp vanilla extract
- 2 eggs, white and yolks separated
- 3 Tbsp (50 g) butter
- 3 Tbsp sugar
- Whatever toppings and syrups you like!
Instructions
- 1
Sift together both flours, baking soda, baking powder and salt into a large mixing bowl. (If using all-purpose only you can just whisk everything together, but if using cake flour you have to sift.)
- 2
Separate the eggs, putting the whites in a mixing bowl you will use to beat up a meringue, and the yolks in a medium mixing bowl.
- 3
To the yolks, add yogurt, milk, and vanilla; whisk until well combined.
- 4
Melt the butter in the microwave, then whisk it into the milk mixture (pour as you whisk).
- 5
Make a well in the centre of the dry ingredients and pour the milk mixture into it. Use a rubber spatula and mix just until you no longer see any dry flour, lumps are okay.
- 6
With a hand held mixer, beat the egg whites until frothy. Then gradually add the sugar while continuing to beat until you get a meringue with soft peaks.
- 7
Using the rubber spatula, fold in ⅓ of the meringue to lighten up the batter. Then gently fold in the rest of the meringue just until combined and you no longer see any streaks of meringue.
- 8
Cook the pancakes in a non-stick skillet over medium-low to medium heat, using about about 1/3 cup of batter per pancake. I butter the pan lightly once in the beginning but don't butter in between batches.
- 9
After a few minutes, once the edges start to look drier, take a peek at the bottom; if it has that nice deep golden brown colour, it's ready to be flipped. Flip carefully as the top part of the pancake will still be quite liquid. (Note: If you normally flip your pancakes after lots of bubbles form on the surface of the pancake, this batter is so thick and fluffy that you won't get those bubbles.)
- 10
Once flipped, quickly use your spatula to push in any batter that splashes around the pancake. Cook for another 3-4 minutes or until fully cooked. Because these are super thick and airy, they will take longer than most pancakes to cook through. So to check doneness, you can use a pointy knife and pry open the centre to see if it is cooked.
- 11
Enjoy with whatever toppings you like!!