Easy Fluffy Pancake

INGREDIENTS:

Serves 4–6 (makes about 12 pancakes)

For the Pancakes:

1 cup all-purpose flour

2 tbsp granulated sugar

2 tsp baking powder

1/4 tsp salt

3/4 cup milk (any kind—dairy or plant-based)

1 large egg , separated (yolk and white)

2 tbsp unsalted butter , melted (plus extra for greasing the pan)

1 tsp pure vanilla extract (optional but recommended)

For Serving:

Maple syrup

Butter

Fresh fruit (berries, bananas, etc.)

Whipped cream (optional for extra indulgence)

DIRECTIONS:

Step 1: Separate the Egg

Crack the egg into two separate bowls—one for the yolk and one for the white. Set aside.

Step 2: Make the Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the egg yolk, milk, melted butter, and vanilla extract. Whisk until smooth.

Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter will be lumpy—that’s okay! Overmixing can make the pancakes dense.

Step 3: Whip the Egg White

Using a hand mixer or whisk, beat the egg white until stiff peaks form. This step is key to achieving fluffy pancakes!

Step 4: Fold in the Egg White

Gently fold the whipped egg white into the pancake batter using a spatula. Be careful not to deflate the air bubbles—this is what makes the pancakes light and airy.

Step 5: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or cooking spray.

Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes , or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes , or until golden brown.

Step 6: Serve

Stack the pancakes on a plate and top with butter, maple syrup, fresh fruit, or whipped cream. Enjoy warm!