Best Fluffy Pancake Recipe

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Best Fluffy Pancake Recipe

This is the best pancake recipe from scratch because it uses both whipped egg whites and baking powder, along with rich buttermilk and creamy ricotta, to create incredibly fluffy, light pancakes with a soft, tender interior. The method is simple but effective, giving you consistent results without complicated steps. The combination of these ingredients creates perfect homemade pancakes every time.

Prep Time15

Cook Time15

Course: Breakfast

Cuisine: American

Keyword: best pancakes, fluffy pancakes, homemade pancakes, made from scratch pancakes

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2 1/2 cups All-Purpose Flour
3 teaspoons Baking Powder
1 teaspoon Salt
3 Tablespoons Sugar
5 large Eggs (whites and yolks separated)
3 Tablespoons Butter (melted and cooled)
2 1/2 cups Buttermilk
1/2 cup Ricotta Cheese
Butter (for cooking)

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate medium bowl, beat the egg whites vigorously for about 6-8 minutes, until they form soft, opaque peaks and it becomes glossy and thick.
Create a well in the center of the dry ingredients. Add the buttermilk, egg yolks, melted butter, and ricotta, then whisk gently until just combined. The batter should still have some lumps.
To lighten the mixture, fold in about one-quarter of the whipped egg whites. Then gently fold in the remaining egg whites just until no visible streaks remain. Be careful not to overmix as those lumps and air pockets are essential for achieving tall, fluffy pancakes. Let the pancake batter rest for 5 minutes.
Heat a large cast-iron skillet or griddle over medium heat for about 1 minute (about 350 degrees). Add a few tablespoons of butter. Once the butter is melted, scoop about 1/4 to 1/3 cup of batter per pancake onto the pan, spacing them about 2 inches apart. If needed, gently nudge the batter into round shapes.
Keep an eye on the bottoms and adjust the heat as needed to prevent burning. When the edges begin to set (about 1 minute), spoon a small additional amount of batter (about 2 tablespoons) onto the center of each pancake to build height. As small bubbles start forming on the surface—mainly toward the edges—carefully flip each pancake. Cook for another 2–3 minutes, until the second side is golden brown and the pancakes are cooked through.
Serve the pancakes warm, stacked high with butter and maple syrup. Between batches, add more cooking fat as needed to maintain consistent browning and crisp edges.

Notes

Store in the refrigerator for up to 3 days. Freeze for up to 2 months. Reheat in a toaster or microwave.

Wait for the pan to fully preheat before adding batter. If the pan isn’t hot enough, pancakes won’t rise properly and can turn out pale and dense. Test your pan with a drop of water. If water droplets sizzle and evaporate quickly, the pan is ready.

Wipe the skillet with a paper towel between batches. Residual butter can burn and create uneven browning, so wiping the pan keeps pancakes golden and consistent.

How do you know when to flip pancakes? Look for bubbles to form on the surface of the pancakes, the edges look set, and the bottom is a light golden brown color.

Don’t press down on pancakes while cooking. Pressing forces out the air bubbles that make pancakes fluffy, resulting in dense, flat pancakes.

This recipe is adapted from Ella Quittner's Obsessed with the Best Cookbook.

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