Fluffy Vanilla Pancakes: A Light and Airy Breakfast Delight

Looking to try something new and exciting for breakfast tomorrow? These Vanilla Fluffy Pancakes are a game-changer! Much like cloud pancakes, they’re made by folding whipped egg whites into the batter, creating a light and airy texture that melts in your mouth. These pancakes are slightly sweet, with a delicate vanilla flavor, making them the perfect start to your day. All you need are a few basic ingredients, a non-stick pan (essential for easy flipping!), and an electric hand mixer. Top them off with your favorite toppings, like hazelnut cream, crushed nuts, or a generous drizzle of maple syrup, and you're all set to enjoy a breakfast you'll love!

Ingredients for Vanilla Fluffy Pancakes

• Flour – All-purpose flour works best, but feel free to swap it out for gluten-free flour if needed. For a heartier pancake, you can also use a blend of all-purpose and whole wheat flour.
• Sugar – A touch of sugar is all you need to sweeten these pancakes just right.
• Eggs – Separate the yolks and whites for extra fluffiness. The whipped egg whites give the pancakes that cloud-like texture!

How to Make Fluffy Vanilla Pancakes

In a large bowl, whisk together all ingredients (except the egg whites). Set the batter aside.

In a separate clean bowl, beat the egg whites until they form stiff peaks. This step is crucial for achieving that fluffy texture.

Gently fold the whipped egg whites into the batter using a spatula. Be careful not to overmix. The goal is to keep the air in the egg whites for maximum fluffiness.

Heat a non-stick pan over medium heat. Scoop the pancake batter into the pan, covering each area with a lid to help them cook evenly. Allow them to cook until golden brown on both sides.

Once cooked, serve your fluffy pancakes with a generous topping of hazelnut cream, crushed nuts, or your favorite syrup. They’re sure to become your new breakfast favorite!

Pro Tips for Perfect Vanilla Fluffy Pancakes

• Use a Non-Stick Pan: This ensures the pancakes cook evenly and don’t stick to the surface. A non-stick skillet or griddle works wonders!
• Don’t Overheat the Pan: For the best results, cook your pancakes over medium heat. If the pan is too hot, the batter may cook too quickly, resulting in uneven pancakes.
• Oil the Pan Lightly: Use a pastry brush to coat the pan with a thin layer of oil. You want just enough to prevent sticking—too much oil will make the pancakes greasy.
• Add Fun Colors: For special occasions, try adding sprinkles into the pancake batter. Rainbow sprinkles are perfect for birthdays, and red sprinkles are great for Valentine’s Day.
• Beat the Egg Whites Well: This is one of the most important steps. Make sure the egg whites form stiff peaks before folding them into the batter. If they’re under-beaten, the pancakes will lack fluffiness.
• Cook Over Medium-Low Heat: Cooking the pancakes at a lower heat ensures they cook through without burning. The perfect pancake should be golden on the outside and soft on the inside.
• Top with Your Favorite Toppings: Try freshly whipped cream, maple syrup, honey, chocolate sauce, or even a sprinkle of fresh fruits and nuts for extra flavor and texture.

Pro Tip: The key to these pancakes’ fluffiness lies in the egg whites. Be gentle when folding them into the batter, as over-mixing will deflate the air and make your pancakes less airy. Take your time with this step to achieve the perfect light, fluffy texture!

How to Store Fluffy Pancakes

Batter: The pancake batter should be used immediately. Since whipped egg whites are incorporated into the batter, storing it in the fridge will cause the air to dissipate, affecting the fluffiness.

Cooked Pancakes: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, place the pancakes on a baking sheet and warm them in the oven at 200°F for about 10 minutes.

How to Make Fluffy Vanilla Pancakes

Place the egg yolks in a large mixing bowl.

Add the milk, flour, and vanilla essence and whisk to combine.

In another clean bowl, add the egg whites and sugar and mix with the electric mixer until firm.

Use a spatula to fold the whipped egg whites into the egg yolk mixture.

Continue to mix until all the ingredients are combined.

Use an ice cream scoop to pour the batter into a pan set over medium heat.

Cover and let it cook for 2 minutes.

Remove the lid, then use a spatula to carefully flip the pancakes and cover them with the lid again. Cook for 3 more minutes.

Serve the pancakes and decorate them with hazelnut cream and hazelnut grains.

Enjoy!