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Fluffy egg white pancakes recipe with golden edges and fresh toppings

Fluffy Egg White Pancakes Recipe

Light and fluffy egg white pancakes with golden edges and a soft center. Whipped egg whites give the pancakes extra height while keeping them tender and airy.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour 125 grams
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup milk 180 milliliters
  • 1 tablespoon melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 6 large egg whites about 3/4 cup
  • Butter or oil for greasing the pan

Method
 

  1. Mix the dry ingredients: Whisk the flour, baking powder, sugar, and salt together in a medium mixing bowl.
  2. Add the liquids: Pour in the milk, melted butter, and vanilla extract. Stir just until the flour is hydrated. A few small lumps in the batter are fine.
  3. Whip the egg whites: Place the egg whites in a clean, dry bowl and whip until soft peaks form. The peaks should rise and gently curl over when the whisk is lifted.
  4. Lighten the batter: Stir about one-third of the whipped egg whites into the flour mixture to loosen the thicker batter and make folding easier.
  5. Fold gently: Add the remaining whipped egg whites in two batches. Use a spatula to gently lift the batter from the bottom and fold it over the top. Stop mixing when only a few white streaks remain.
  6. Heat the pan: Warm a nonstick skillet or griddle over medium-low heat. Lightly grease the cooking surface with butter or neutral oil.
  7. Cook the pancakes: Spoon about 1/4 cup of batter into the skillet for each pancake. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
  8. Flip once: Carefully flip each pancake and cook for another 1–2 minutes, until the second side is golden and the center is cooked through.
  9. Serve warm: Transfer the cooked pancakes to a serving plate and serve immediately with your preferred topping such as berries, yogurt, maple syrup, or nut butter.

Notes

Whip the egg whites only to soft peaks for the lightest texture.
Fold the whipped egg whites gently into the batter to avoid removing the trapped air.
Cook over medium-low heat so the centers cook completely without the outsides becoming too dark.
Use about 1/4 cup batter per pancake.
Carton egg whites can be used if the package states that they are suitable for whipping.
Cook the batter soon after mixing for the fluffiest pancakes.