These Puffy Pancakes are made with egg whites to cook up tall and fluffy. Topped with syrup or whipped cream and fresh berries, they’re the perfect breakfast any day of the week.
The Best Fluffy Puffy Pancakes
Pancakes are a huge hit in our house and these puffy pancakes are no exception. They’re similar to our favorite fluffy pancakes, except that I added egg whites to help them cook up even taller. They’re also cooked one at a time in a 6-inch covered pan, which helps them cook quickly and rise up tall.
These have become a favorite in our house for weekend brunch. They’re quick and easy to make but still feel like a little “something special”.
Oh, and did I mention they’re made with just 5 ingredients? That’s even fewer ingredients than our popular make-ahead pancakes!
What You’ll Need
These pancakes are made with just 5 ingredients – and they’re all ones you likely have in the cupboard! See the recipe box below for details.
- Baking powder – Helps create the rise in the pancakes.
- Whole milk – It should be slightly warm to the touch but not hot.
- Butter – Sweet cream butter is ideal for this recipe.
- Egg – Both egg yolks and egg whites are used in this recipe but they should be separated to be used in different parts of the recipe.
How to Make Puffy Pancakes
These pancakes are easy to make, though the process is slightly different than other traditional homemade pancakes!
- Combine the dry ingredients. In a large bowl, whisk together the flour and baking powder.
- Combine the wet ingredients. In another bowl, mix together the butter, milk, and egg yolks.
- Beat the egg whites. Beat the egg whites until soft peaks form.
- Combine the ingredients. Stir the wet and dry ingredients together, until well combined. Fold in the egg whites.
- Prepare the pan. Spray a 6-inch pan with non-stick cooking spray, along with the lid. Heat over medium-low.
- Cook the pancakes. Use a large ice cream scooper to transfer the batter into the pan. Place the lid on top and cook for 3 to 5 minutes, until a toothpick comes out clean. Repeat with the remaining batter.
- Enjoy. Top with your favorite toppings and enjoy!
Tips for Success
Here are a few tips for making tall, puffy pancakes.
- Don’t overmix the batter. Combine the wet and dry ingredients fully before adding in the egg whites, then carefully fold them in. You don’t want to mush down the egg whites too much or the batter won’t rise as tall.
- Be sure to beat the egg whites to peaks. For these fluffy pancakes, you want the egg whites to be beaten into soft peaks. Not beating them enough will prevent the pancakes from rising.
- Don’t peek at the pancakes too soon. For the first three minutes, keep the pancakes covered. Lift the lid only to check to see if they’re finished cooking between 3 and 5 minutes.
- Cook just one pancake at a time. Since these pancakes mold to the shape of the pan, cook just one at a time or use two separate pans on separate burners.
What to Serve with Homemade Pancakes
These tall, puffy pancakes are wonderful with just butter and maple syrup or you can add other toppings like whipped cream and fresh berries or banana slices. Cinnamon whipped cream would be a tasty twist as well.
How to Store & Reheat Leftovers
These puffy pancakes are best the day they’re made. However, you can store them in a Ziploc bag in the fridge for up to 2 days. Reheat in the microwave or on the stovetop as desired.
Can I Freeze These?
Yes, these fluffy pancakes freeze well. I recommend freezing them individually or in stacks of two, wrapped first in plastic and then in foil. Freeze for up to 3 months.
When reheating, leave them on the counter long enough to pull them apart then reheat in the toaster or in the microwave.
More Easy Pancake Recipes:
- Carrot Cake Pancakes
- Rainbow Funfetti Pancakes
- Fruity Pebble Pancakes
- Muffin Mix Pancakes
- Best Blueberry Pancakes
- 4 cups flour
- 4 tbsp baking powder
- 4 cups whole milk slightly warm to the touch
- 3/4 cups unsalted sweet cream butter melted
- 3 large egg yolks
- 4 large egg whites
- In a large bowl, add the flour and baking powder together, stirring with a whisk until combined.
- In another large bowl, add the butter, milk, and egg yolks, mixing until combined
- Using a standing mixer, beat the egg whites until soft peaks form.
- Carefully combine the bowl of flour with the butter and milk mixture, stirring consistently until combined.
- Gently fold in the egg whites.
- Turn stove top onto low-medium heat
- Spray a 6 inch pan with pam spray as well as the lid
- Using a large ice cream scooper, scoop the pancake batter into the pan.
- Place the lid on top, and cook for 3 to 5 minutes, or until a toothpick comes out clean.
- Repeat with remaining batter.
- Top with maple syrup, fresh fruit and whipped cream!