Perfect Fluffy Pancakes. As fluffy as a feather! Quick and Easy to make, low in fat and perfect for a breakfast or dessert!

Perfect Fluffy Pancakes. As fluffy as a feather! Quick and Easy to make, low in fat and perfect for a breakfast or dessert! | Lovefoodies.com

Perfectly Fluffy Pancakes! These pancakes are as fluffy as a feather!

For this recipe I have not used any butter or fat so as to keep it healthier. However, what you decide to use as a topping will of course change the calorie count!!

It might seem like a little trouble to whisk the egg white separately, but it is well worth the extra bowl you need to wash up in order to get a super fluffy pancake. They only take a matter of minutes to prepare and are delicious served warm from the pan.

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I don't use a lot of sugar in the batter because I usually like my pancakes with Maple Syrup poured over, so I find that sweet enough, however, if you have a very sweet tooth, feel free to add more.

Serve as a breakfast or indeed, make up a nice dessert with some fruits and ice cream. Easy, budget friendly and quick to make with no fuss!
Please enjoy!

Prep Time

5 minutes

Cook Time

5 minutes

Serves

6 pancakes

Ingredients

1 cup or 125 g Self Raising Flour
1 -2 Tablespoons Sugar
1/2 teaspoon Baking Powder
Pinch Salt
1 egg (separated)
1/2 cup plus 2 Tablespoons or 150 ml Milk
1 teaspoon Vanilla Extract
Maple Syrup for pouring on the top (optional)

** You can increase the sugar if you have a sweet tooth

Instructions

1. Take 2 bowls and in one bowl, sieve the flour, salt and baking powder. Then add the sugar to the bowl.

2. In another bowl, separate the egg and add ONLY the egg WHITE. Whisk until soft peaks.

3. Add the egg YOLK and milk to the flour mixture. Add the vanilla extract and combine well.

4. Gently fold in the whisked egg white to the batter.

5. Over a low heat, add 2 - 3 tablespoons of pancake batter to a lightly greased fry pan and cook until golden. Flip the pancake and cook the other side, also until golden. Repeat until all the batter is used up.

6. Serve hot with some lovely maple syrup poured over or a blob of butter!

Perfectly Fluffy Pancakes. As fluffy as a feather! Quick and Easy to make, low in fat and perfect for a breakfast or dessert! | Lovefoodies.com

NOTES:

    • There is not much sugar in this mixture because I have used syrup as a topping. Depending on what you have with the pancakes, you can adjust the sugar quantity accordingly.
    • Where possible, use Self-raising flour as this makes all the difference to the fluffiness!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Perfectly Fluffy Pancakes. As fluffy as a feather! Quick and Easy to make, low in fat and perfect for a breakfast or dessert! | Lovefoodies.com

Perfect Fluffy Pancakes

Yield: 6
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Perfect Fluffy Pancakes. As fluffy as a feather! Quick and Easy to make, low in fat and perfect for a breakfast or dessert!

Ingredients

  • 1 cup or 125 g Self raising Flour
  • 1 -2 Tablespoons Sugar
  • 1/2 teaspoon Baking Powder
  • Pinch Salt
  • 1 egg, separated
  • 1/2 cup plus 2 Tablespoons or 150 ml Milk
  • 1 teaspoon Vanilla Extract
  • Maple Syrup for pouring on the top, optional

Instructions

  1. Take 2 bowls and in one bowl, sieve the flour, salt and baking powder. Then add the sugar to the bowl.
  2. In another bowl, separate the egg and add ONLY the egg white. Whisk until soft peaks
  3. Add the egg YOLK and milk to the flour mixture. Add the vanilla extract and combine well.
  4. Gently fold in the whisked egg white to the batter.
  5. Over a low heat, add 2 - 3 tablespoons of pancake batter to a lightly greased fry pan and cook until golden. Flip the pancake and cook the other side, also until golden. Repeat until all the batter is used up.
  6. Serve hot with some lovely maple syrup poured over or a blob of butter!

Notes

There is not much sugar in this mixture because I have used syrup as a topping. Depending on what you have with the pancakes, you can adjust the sugar quantity accordingly. Where possible, use Self raising flour as this makes all the difference to the fluffiness!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 350mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 5g

Nutrition information isn’t always accurate

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4 thoughts shared

  1. WOW !!! These Pancakes Were DELISH !!! I Make Home Made Pancakes and They Are really Good Plus I Make Enough To Freeze For you See I am An Elderly With Parkinson`s and I am A Diabetic With Other Health Problems I Don`t Cook Like I Use Tooand The Family and Friends They Miss Those Big Dinners I Use To Fix. I have a great CheeseCake Recipe That I Want To Give To Someone For them to fix l put 1/2 Blueberries/ 1/2 Cherries Everyone loves it. But I must Tell you I Have Never Had PanCakes Before Like yours you have over did it you done pass Cracker Barrel up and they make good ones. Now can you Freeze Them ? Due to the Egg Whipped ? My Hubby truly enjoyed them He like the Maple Syrup!!! We most of the time use Chipped Beef Gravy On Pancakes and Biscuits Also On Toast, Whole Boiled Potatoes, He likes his Sausage Gravy n Biscuits. Please let me know if l can freeze your pancakes? I seenyour recipes before and thats when l had made them that night for dinner but l
    would to say Thank you For Sharing, aunttbea From Maryland (Email / beajbutterfly@aol.com)

    1. Hi Aunt Bea! Thanks for writing in and so happy you enjoyed the pancakes! They certainly are a fluffy bundle of joy!!

      As far as freezing goes, I’ve never tried that, so I can’t say for certain they would turn out good after freezing, but I don’t see why you couldn’t give it a try. Perhaps next time you make them, you could freeze one overnight and test it the next morning. If they are just as good as from fresh, then do let us know and I’ll most certainly update the recipe with your freezing suggestion do others know it works.

      Thanks once again for writing in and have a lovely week ahead!