The secret to these light, airy pancakes from Clinton Street Bakery is simple: whip the egg whites and fold them into a butter-rich batter. The result is tender, slightly sweet pancakes with a golden-brown exterior that pair beautifully with maple syrup and crisp bacon.
These pancakes are ethereal—soft, slightly sweet, and delightfully tall. They’re also practical: there’s no buttermilk to hunt down, so you can mix up the batter with regular whole milk and still get the lift and tenderness that make these hotcakes memorable. Whipped whites create volume and lightness, while generous melted butter keeps the flavor rich. Serve them hot from the griddle with plenty of butter and maple syrup.
Light and Fluffy Pancakes
David Leite
Breakfast
American
20 (3-inch) pancakes
229 kcal
25 minutes
10 minutes
35 minutes
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 cup granulated sugar
- 1 teaspoon salt
- 6 large eggs, separated
- 3 cups whole milk
- 12 tablespoons unsalted butter, melted
- 2 teaspoons unsalted butter, unmelted for the griddle and extra for serving
- 1 teaspoon vanilla extract
- Maple syrup, for serving
Instructions
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Measure the flour, baking powder, sugar, and salt into a large bowl and whisk to combine.
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In a separate bowl, whisk the egg yolks with the milk, melted butter, and vanilla until combined. Gradually whisk the wet mixture into the dry ingredients just until incorporated; the batter should remain slightly lumpy.
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Whip the egg whites by hand or with an electric mixer until medium peaks form. Be careful not to overwhip.
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Gently fold half of the whipped whites into the batter with a rubber spatula to lighten it, then fold in the remaining whites. The batter should show visible white peaks and remain airy; it can rest in the refrigerator for a few hours with minimal deflation.
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Heat a griddle or large skillet over medium to medium-low heat. Add a small amount of the unmelted butter to grease the surface. Drop 1/4 cup portions of batter onto the hot surface. When bubbles begin to form on top and edges look set and lightly brown, flip and cook until golden on both sides. Transfer cooked pancakes to a plate with a spatula.
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Repeat with remaining batter, adding butter as needed. Serve immediately with butter and maple syrup.
Notes
Variations
If you like, top pancakes with fresh or frozen blueberries, or with banana slices and chopped walnuts. Do not add fruit to the batter—place fruit on each pancake while it cooks on the griddle. For blueberry pancakes, dust with confectioners’ sugar; for banana-walnut, sprinkle with cinnamon sugar.
Adapted From
Clinton St. Baking Company Cookbook
Nutrition
Nutrition information is an approximation and should be used as a guideline only.
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Recipe Testers’ Reviews
This recipe passed Leite’s Culinaria’s blind testing and earned the site’s approval. Here are a few tester impressions:
Dan Kraan
These pancakes have a very light texture, almost cake-like. They rose nicely and were tender and sweet. I got closer to 30 small pancakes rather than 20. My griddle was well seasoned, so sticking wasn’t an issue, though I did use more butter than the recipe’s initial griddle suggestion.
Leanne Abe
Whipped whites and a touch of baking powder make these the lightest pancakes I’ve had in a long time. They’re flavorful and pleasantly chewy. I made plain and banana-walnut versions; both were excellent. They’re best served straight off the griddle.
Sandy Hill
The pancakes stayed fluffy and didn’t deflate on the plate. Folding in the whipped whites gave them great lift. I used more butter on the griddle and served them with warm butter and maple syrup—delicious.
Karen Depp
These are sweet, airy pancakes that can be enjoyed without syrup—just fruit and a dusting of sugar. I adjusted my pan temperature to prevent smoking and got perfect results. I halved the recipe and it worked well.
Kristen Kennedy
These pancakes are incredibly light and delicious—far superior to the boxed mixes I grew up with. I halved the recipe and it scaled perfectly. With a nonstick pan I didn’t need additional butter on the surface.