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The Best No-Fail Pancakes

Fluffy No-Fail Pancakes

The egg whites in these pancakes make them light as air! 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 3 tbsp unsalted butter
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 2 tbsp granulated sugar
  • pinch salt
  • 2 eggs
  • 1 1/4 cups milk
  • oil or butter for frying
  • 1/2 cup chocolate chips, optional
  • maple syrup and berries for serving


  • Melt the butter in a small pan and set aside
  • Sift the flour and baking powder twice (to make sure it's evenly incorporated) into a large bowl.  Add the sugar and salt, stir again and make a well in the centre.
  • Separate the eggs and place the whites in a mixing bowl; beat until they form soft peaks.  While the egg whites are beating, mix egg yolks and milk together and pour into the well of the dry mixture. Gradually whisk in the flour until it is all combined and lump-free.  Add in the melted butter and stir again.
  • Gently fold 1/3 of the whites into the pancake batter to lighten the mix; now incorporate the rest of the egg whites by gently folding them in, making sure to not deflate the mixture.
  • Heat a non-stick frying pan over medium heat, adding a little oil or butter and leave to melt. Spoon two tablespoons of batter per pancake and spread it out a little.  If you are using chocolate chips, you can scatter a few on the tops here.  Cook for about 1 minute or when small bubbles start to appear on the top.  Flip over and cook on the other side for another minute.  Place cooked pancakes on paper towel and continue until all of the batter has been used up (keep the cooked pancakes warm as you make the rest).
  • Stack a few pancakes on a plate, top with berries is using and finish by drizzling over a glug of real maple syrup!