Best Egg White Fluffy Pancakes Recipes

Fluffy Pancakes image

Provided by Food Network Kitchen

Time 25m

Yield about 12 pancakes

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
Butter and maple syrup, for serving

Steps:

Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).
Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Egg-White Fluffy Pancakes image

Provided by grandma2969

Categories Breakfast

Time 16m

Yield 10-12 pancakes

Number Of Ingredients 9

1 teaspoon sugar
1 teaspoon salt
2 cups flour
1 tablespoon baking powder
2 cups milk
2 large egg yolks
1 tablespoon margarine, melted
2 large egg whites
1/2 cup blueberries

Steps:

Mix together flour, sugar, salt and baking powder.
Pour in milk and beat well.
Melt margarine in pan you will use to cook the pancakes.
Pour margarine into above mixture and egg egg yolks.
Whip the egg whites until peaks form and fold into batter.
Fry these in the pan you used to melt the margarine and you won't need to use any extra grease to fry the pancakes.
We like to sprinkle of fresh fruit after we put pancake batter on griddle and before flipping.

Nutrition Facts : Calories 153.3, Fat 4.1, SaturatedFat 1.7, Cholesterol 43.7, Sodium 391.9, Carbohydrate 23.4, Fiber 0.9, Sugar 1.3, Protein 5.5