These are hands down the best Fluffy Egg White Pancake we’ve ever tried. And we’ve tried quite a few recipes.
In our family, six of the eight of us really like pancakes, so we’ve tried quite a few Fluffy Egg White Pancake recipes and mixes – and I, the one who loves to experiment – am still not through creating pancake recipes. You’re welcome.
We started trying to find a great recipe for Fluffy Egg White Pancake after growing a bit tired of using Pioneer Pancake Mix every. single. time. While that mix is extraordinary, even it cannot compare pancakes made from scratch. The mix does make amazing biscuits though! But yep, I do plan on perfecting a homemade biscuit recipe.
, and also much healthier than one too. Homemade is always the way to go! And the time difference spent on this recipe verses a mix is pretty much nil. It’s just as quick and easy as a prepared mix, and the soured milk really takes it to the next level. The tender, light, moist level. Everything a pancake should be.
One serving (3 pancakes) has 8 grams of protein, mainly from the milk, and 5% DV of fiber – which is pretty good for a white flour recipe. The fat and carb contents are pretty even, with slightly more fat in the recipe. But that’s alright, you were planning on spreading these cakes with butter, were you not?
At our house, we only use unbleached flour – I mean, who would want bleached flour going into their body anyway? Bleach? Hello? Ick! Sticking with unbleached is a much better way to go.
Definitely use butter in this recipe – oil will not give you the same taste. You’ll want the buttery flavor in these cakes. Without it, you’d be missing something special.
Whole milk works best with this recipe, but I’m sure milk with a lesser amount of fat would work also. Just don’t use fat-free skim milk.
Recipe type: Breakfast
Serves: 6 servings
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
This is our staple recipe for the best white pancakes. Light, fluffy, and tender, there’s a lot to love about this recipe
1 & ½ cups whole milk
4 Tbl white vinegar
4 Tbl butter, melted
2 cups unbleached white flour
4 Tbl white sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
In a large bowl, combine milk and vinegar and allow it to sit for 5 minutes to sour. (basically, you are making buttermilk).
Once it has sat for 5 minutes, add the eggs and melted butter to the sour milk and beat with a whisk or electric mixer until smooth.
Add in flour, sugar, baking powder, baking soda, and salt, and whisk/beat until lumps are gone.
Heat a griddle or large skillet on medium heat (350 for griddle), and spray it with olive oil or spread some butter on it.
Use a ¼ cup measuring cup to ladle out the batter onto the hot surface, and cook for a few minutes, until bubble appears and pop on the top of the pancakes.
Flip and cook for a few minutes on the other side until slightly brown.
Makes: 20 – ¼ cup sized pancakes
They will keep in the fridge for a week, or in the freezer for 2-3 weeks. Reheat them in a toaster.
Serving size: 3 pancakes
Saturated fat: 6.5g
Enjoy this pancake recipe! If you make it, tell me in the comments what you think!
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