Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, separated
- 1/2 cup milk
- 1 teaspoon alcohol-free vanilla extract
- Butter for cooking
Instructions
- Step 1: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt to ensure there are no lumps.
- Step 2: In another bowl, whisk the egg yolks with the milk and vanilla bean paste until well combined. Gradually add this mixture to the dry ingredients and stir until smooth.
- Step 3: In a separate clean bowl, beat the egg whites using an electric mixer until stiff peaks form. This will give your pancakes their signature fluffiness.
- Step 4: Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
- Step 5: Heat a non-stick skillet over low heat and lightly grease it with butter. Pour a ladleful of batter onto the skillet and cover it with a lid. Cook for about 4-5 minutes on one side before carefully flipping and cooking for another 4-5 minutes until golden brown.
- Step 6: Serve immediately topped with maple syrup, fresh fruit, or whipped cream for a delightful brunch treat!
Notes
- For optimal freshness, store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- To reheat, simply place the pancakes in a microwave for about 15-20 seconds or warm them gently on a skillet over low heat to preserve their fluffiness.
- Serve these dreamy pancakes topped with a dollop of whipped cream and a sprinkle of fresh berries or a drizzle of maple syrup for an irresistible brunch experience.
- For an extra light texture, make sure your egg whites are beaten to stiff peaks before folding them into the batter, and be gentle during this process to maintain that heavenly fluffiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 10g