Very fluffy pancakes

We are not doing food history today. This is a recipe we have developed that delivers the fluffiest pancakes we have ever seen. The core principle is to separate the eggs and make the batter in the same way you might do a souffle. We do not pretend to have invented this as it is all over YouTube, but we have fine tuned it in our own kitchen to result in the best breakfast pancakes we can make.

Very fluffy pancakes

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By Ann Marie Eastmond Serves: 4
Cooking Time: 20 mins


  • 1.5 cups plain flour
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 3 small eggs
  • 250ml milk
  • 2 tbsp neutral oil



Mix the dry ingredients.


Separate the eggs. Mix the yolks into the milk with the vanilla. Beat the whites to soft peaks. Mix the dry ingredients with the yolks. Put a small amount of the whites into the mixture and whisk in. Then fold the remainder of the whites into the mixture until all combined, but still aerated. Rest the batter for 10 mins.


Heat a shallow, non-stick frying pan with the oil. Once the pan is hot, ladle some of the batter into greased Teflon crumpet rings, cook amount, remove the ring, flip, cook and remove. Repeated until all the batter is used.


Garnish with your favourite accompaniments (e.g. maple syrup, bacon, forest berries).

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