In a mixing bowl, combine the flour, sugar, and baking powder. Whisk until well blended.
Separate the egg whites from the yolks. In a separate bowl, mix the egg yolks with the milk and vanilla extract.
Add the milk mixture to the dry ingredients. Stir until just combined; a few lumps are fine.
Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter.
Heat a non-stick pan or griddle over medium heat. Add a small amount of oil or butter.
Pour about a tablespoon of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Remove from the pan and repeat with the remaining batter. Serve warm with your favorite toppings.
Serving Suggestions:

Top with maple syrup, fresh fruits, whipped cream, or chocolate chips.
Serve alongside scrambled eggs and bacon for a hearty breakfast.
Add a dollop of yogurt and fresh berries for a lighter option.
Cooking Tips:

Avoid overmixing the batter to ensure fluffy pancakes.
Use medium heat to cook the pancakes evenly without burning.
Ensure egg whites are beaten to stiff peaks for the fluffiest texture.
Nutritional Benefits:

Flour: Provides essential carbohydrates for energy.
Eggs: Rich in protein and healthy fats.
Milk: Supplies calcium and vitamin D.
Sugar: Adds sweetness; use in moderation.
Dietary Information:

Vegetarian: Suitable for vegetarians.
Gluten-Free Option: Substitute with gluten-free flour blend.
Nutritional Facts (per serving, makes 4 servings):

Calories: 220
Protein: 7 g
Carbohydrates: 30 g
Fat: 8 g
Sodium: 300 mg
Storage:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 2 months.
Why You’ll Love This Recipe:

Fluffy Texture: The beaten egg whites create a light, airy texture that melts in your mouth.
Simple Ingredients: Uses basic pantry staples, making it easy to prepare.
Versatile: Customize with your favorite toppings for endless variations.
Quick & Easy: Ready in just 20 minutes, perfect for busy mornings.
Conclusion: These fluffy pancakes are a fantastic choice for a delicious and satisfying breakfast. Their light, airy texture combined with a tender crumb makes them irresistible to all ages. Whether enjoyed with classic toppings or creative add-ons, these pancakes are sure to be a favorite in your breakfast repertoire. Give this recipe a try and enjoy a stack of homemade fluffy pancakes today!

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. You might need to adjust the liquid amount.
How can I make these pancakes dairy-free?
Substitute milk with almond, soy, or oat milk, and use a dairy-free butter or oil for cooking.
Can I make the batter ahead of time?
For the best results, use the batter immediately. If needed, refrigerate it for up to 24 hours.
What should I do if the batter is too thick?
Add a little more milk to reach your desired consistency.
How do I get pancakes to cook evenly?
Use a non-stick pan and ensure it’s preheated to medium heat before adding the batter.
Can I use egg substitutes?
Yes, you can use egg replacers or flaxseed meal mixed with water as a substitute.
Why did my pancakes turn out dense?
Overmixing the batter or using old baking powder can result in dense pancakes.
How can I make these pancakes gluten-free?
Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I add chocolate chips or blueberries to the batter?
Yes, gently fold in your favorite add-ins just before cooking.
What’s the best way to reheat leftover pancakes?
Reheat in a toaster, microwave, or on a skillet until warmed through.

In a mixing bowl, combine the flour, sugar, and baking powder. Whisk until well blended.
Separate the egg whites from the yolks. In a separate bowl, mix the egg yolks with the milk and vanilla extract.
Add the milk mixture to the dry ingredients. Stir until just combined; a few lumps are fine.
Beat the egg whites in a clean bowl until stiff peaks form, then gently fold them into the batter.
Heat a non-stick pan or griddle over medium heat. Add a small amount of oil or butter.
Pour about a tablespoon of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
Remove from the pan and repeat with the remaining batter. Serve warm with your favorite toppings.
Serving Suggestions:

Top with maple syrup, fresh fruits, whipped cream, or chocolate chips.
Serve alongside scrambled eggs and bacon for a hearty breakfast.
Add a dollop of yogurt and fresh berries for a lighter option.
Cooking Tips:

Avoid overmixing the batter to ensure fluffy pancakes.
Use medium heat to cook the pancakes evenly without burning.
Ensure egg whites are beaten to stiff peaks for the fluffiest texture.
Nutritional Benefits:

Flour: Provides essential carbohydrates for energy.
Eggs: Rich in protein and healthy fats.
Milk: Supplies calcium and vitamin D.
Sugar: Adds sweetness; use in moderation.
Dietary Information:

Vegetarian: Suitable for vegetarians.
Gluten-Free Option: Substitute with gluten-free flour blend.
Nutritional Facts (per serving, makes 4 servings):

Calories: 220
Protein: 7 g
Carbohydrates: 30 g
Fat: 8 g
Sodium: 300 mg
Storage:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. They will keep for up to 2 months.
Why You’ll Love This Recipe:

Fluffy Texture: The beaten egg whites create a light, airy texture that melts in your mouth.
Simple Ingredients: Uses basic pantry staples, making it easy to prepare.
Versatile: Customize with your favorite toppings for endless variations.
Quick & Easy: Ready in just 20 minutes, perfect for busy mornings.
Conclusion: These fluffy pancakes are a fantastic choice for a delicious and satisfying breakfast. Their light, airy texture combined with a tender crumb makes them irresistible to all ages. Whether enjoyed with classic toppings or creative add-ons, these pancakes are sure to be a favorite in your breakfast repertoire. Give this recipe a try and enjoy a stack of homemade fluffy pancakes today!

Frequently Asked Questions:

Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. You might need to adjust the liquid amount.
How can I make these pancakes dairy-free?
Substitute milk with almond, soy, or oat milk, and use a dairy-free butter or oil for cooking.
Can I make the batter ahead of time?
For the best results, use the batter immediately. If needed, refrigerate it for up to 24 hours.
What should I do if the batter is too thick?
Add a little more milk to reach your desired consistency.
How do I get pancakes to cook evenly?
Use a non-stick pan and ensure it’s preheated to medium heat before adding the batter.
Can I use egg substitutes?
Yes, you can use egg replacers or flaxseed meal mixed with water as a substitute.
Why did my pancakes turn out dense?
Overmixing the batter or using old baking powder can result in dense pancakes.
How can I make these pancakes gluten-free?
Use a gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I add chocolate chips or blueberries to the batter?
Yes, gently fold in your favorite add-ins just before cooking.
What’s the best way to reheat leftover pancakes?
Reheat in a toaster, microwave, or on a skillet until warmed through.