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Stack of easy fluffy milk pancakes
Emilia

Easy Fluffy Milk Pancakes

Easy fluffy milk pancakes made with just 1 egg. A light, old-fashioned American breakfast that doubles as a coffee cake or tea cake. Ready in 20 minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Method Video Notes

Ingredients
  

  • 1 large egg separated
  • ¾ cup plus 1 tablespoon 100 g all-purpose flour (add in doses; you may need a little more or less depending on the flour)
  • ½ cup 125 ml milk
  • ¾ teaspoon 3 g baking powder
  • 1 ¼ tablespoons 15 g sugar, adjust to taste
  • ½ tablespoon 7 ml vegetable oil
  • 1 small pinch salt
  • ½ teaspoon 2.5 ml vanilla extract or vanilla sugar
  • 1 small pat 5 g butter, for priming the pan only

Method
 

  1. Separate the egg into two bowls.
  2. Whisk the yolk with the sugar and vanilla for up to 3 minutes until slightly pale.
  3. Mix the flour and baking powder. Stir a portion of it and half the milk into the yolk. Add the remaining flour, milk and oil in small doses, checking the texture, until smooth.
  4. Whip the white with a pinch of salt to stiff, glossy peaks. Gently fold into the batter.
  5. Heat an 8- to 9-inch (20 to 23 cm) pan over medium-low heat. Melt a little butter, then wipe off the excess with a paper towel.
  6. Pour a ladle of batter into the center. Don't spread it.
  7. When bubbles pop on top and the edges are set, flip.
  8. Cook until golden. Serve warm with your favorite toppings.

Video

Notes

What Equipment to Use
  • Skillet: an 8- to 9-inch (20 to 23 cm) non-stick or cast-iron skillet. This size spreads the batter perfectly, so it stays fluffy but cooks evenly to the center.
  • Optional multi-mold pan: a 4-cup silver dollar pancake pan cooks four uniform rounds at once. On a larger griddle, pour 3 to 4 small pancakes at a time.
  • Two mixing bowls (one for the yolk batter, one for the whites).
  • Whisk or hand mixer for the egg white.
  • Thin wooden spatula or fork for flipping.
  • Measuring cups, spoons and a kitchen scale.
  • Paper towel for wiping the pan.
  • Heavy-bottomed non-stick skillets, ceramic griddles and multi-mold pans heat evenly and are the easiest to use. Well-seasoned cast iron gives slightly crispier edges.
 
Expert Tips
  • Wipe the excess butter out of the pan after priming it. This one step gives an even, golden, diner-style surface with no dark or greasy spots.
  • Add the flour in doses and check the texture. Flours absorb liquid differently, so you may need a teaspoon more or less.
  • If the batter is too thick, whisk in milk, 1 teaspoon at a time, before folding in the whites. Thick batter turns out heavy.
  • If the batter is too thin, whisk in 1 teaspoon to 1 tablespoon of flour. Runny batter gives flat pancakes.
  • Keep the pan lightly greased. Too much oil or butter in the pan fries the outside unevenly and leaves greasy patches.
  • Use room-temperature egg and milk. Cold ingredients can stop the baking powder from fully activating.
  • Fold, don't stir, the whipped white so you keep all that air.
  • Medium-low heat is your friend. It cooks the center through before the outside darkens.
  • Use the right tools. A thin wooden spatula or even a fork gives great control and won't scratch a non-stick pan.
  • Dose the sweetness to taste. Use a little less sugar for a lighter pancake or a little more for dessert. Powdered sugar works nicely too.