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Jul 10, 2009 10:57 AM

I have discovered the secret to light/fluffy pancakes!

Fold in a beaten egg white!

Perhaps this is old news for breakfast cooking pros but it was an epiphany for me. I have always made pancakes from scratch and they have always been decent but not AMAZING. This morning I used my standard recipe and folded in an additional egg white that had been beaten into soft peaks. Viola! The lightest most tender pancake I have ever made. I have discovered my secret weapon and wanted to pass the tip along.

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  1. I have seen recipes for this, but never have the patience to take the extra step when in the mood for pancakes... but then my pancakes neve meet all my expectations, so I might just have to give this a try.

    3 Replies
    1. re: Foodie in Friedberg

      I am too lazy to beat egg whites for pancake batter. Easier: use club soda or anything else carbonated. Easier yet, and generally good for any pancake/waffle batter: let it sit at room temp for at least 20 minutes before cooking. You want to see some bubbles. This is the leavening beginning to work. By the way, replacing half the milk with applesauce not only improves flavor but makes the pancakes more tender.

      1. re: greygarious

        Thanks for the tips. I might just have to give it a try tomorrow. (I'm really craving pancakes now!).

        1. re: greygarious

          I have let the batter rest before but have never really noticed a huge difference in texture. The applesauce idea is interesting (as is the club soda but I never have it on hand). I am going to try that next time. The problem is I usually only make pancakes about once a month. I have a feeling I may be having them more often while I experiment!

      2. I do that with my waffle batter. Separate the eggs and fold the whipped egg whites in a the end. I've never done it with my pancakes though, because I don't like fluffy pancakes. I'm strange, but I like them thinner and denser. But a great idea if you want them fluffy.

        1 Reply
        1. re: Sooeygun

          Yes. For good waffles you use beaten egg whites folded in to the batter before baking. For pancakes, you should let the batter sit for a few minutes. I like an extra 5 or more before pouring onto the griddle.

        2. Mels---thanks so much for this tip! Much appreciated. I had read a while back, that one of the best places that makes pancakes here in manhattan, added egg whites to the batter to make them fluffy. Glad to know it works and cant wait to try. Thanks again!

          1. We have a two person household, so unless the dogs are eating, pancakes only require one egg. One egg white beats up pretty quickly with a whisk and wide bowl, so I've gotten into the habit of taking this extra step with any kind of panckaes. It makes all the difference, especially with heavier add ins or recipes with cottage cheese or ricotta, two of our fave weekend breakfasts. Egg whites also work wonders with whole grain batters, so you don't have to sacrifice texture for nutrition.

            3 Replies
            1. re: amyzan

              I blamed the whole wheat flour for my dense pancakes (and I only use 1/4 wheat flour), but this morning they turned out much lighter after letting the batter sit for about 15 minutes.

              1. re: Foodie in Friedberg

                Yeah, the ww flour takes longer absorb liquids. That's another key step. I've heard oj helps increase the absorption, but haven't used that one b/c of citrus allergy.

                1. re: amyzan

                  I always let it sit for about 10-15 minutes because I use 1/2 whole wheat pastry flour and 1/2 oat flour. The flours soak up the liquid so I get very nice, thick, fluffy pancakes every time, but I'll have to try the whipped egg white thing too!

            2. I've made souffled waffles but never pancakes. the waffles are fabulous, btw.