The Secret to Better Pancakes (I Never Ever Skip This Step)

Simply Recipes / Adobe Stock

Though I love a good cooking shortcut, I don't like to skip corners when it comes to pancakes. I usually only make pancakes on the weekends so I can take my time with the recipe to ensure the best results. That means scouring my neighborhood grocery stores for buttermilk (surprisingly hard to find), microwaving my favorite maple syrup (no cold syrup on my pancakes!), and the most important step: bringing out my hand mixer and an extra bowl to whip the egg whites.

I’ve been doing this last step for so long that I can’t even remember where I learned it. I swear by it for ultra-fluffy pancakes.

Here's what I do: Separate the egg whites from the yolks. Whisk the yolks into the wet ingredients like buttermilk and melted butter before combining them with the dry ingredients like flour, sugar, and leaveners (baking powder and baking soda). Using a hand mixer or a whisk, whip the egg whites until they're light, airy, and stand stiffly off the ends of a whisk. Then, gently fold the egg whites into the batter. (If you’ve ever made meringue cookies, you’re probably familiar with this method.)

Stiffly whipped egg whites contain tons of tiny air bubbles that are sturdy enough to remain intact when folded into pancake batter. Once the batter goes on a hot griddle, the air bubbles expand, giving the pancakes the ideal fluffy texture. It does take extra effort, but I’ve found that this is the only way to achieve the light-as-air flapjacks of your dreams. 

Simply Recipes / Hannah Zimmerman

4 More Tips for Fluffier Pancakes

Besides whipping my egg whites, I also have a few other things I always keep in mind for making superior pancakes on the weekends.

1. Treat the egg whites with care. Make sure you’re working with a really clean bowl and whisk. Even a small amount of fat can impede the whites from whipping properly. Once your egg whites have been whipped, fold them gently into the pancake batter one large scoop at a time. You don't want to pop all those bubbles you worked hard to create.
2. Check the expiration date of the leaveners. Whether you’re using baking soda, baking powder, a combination of both, or a pancake mix that includes them, check their expiration date. Leaveners are crucial for giving pancakes a lift, and expired ones are less effective, if not completely ineffective. The USDA recommends replacing baking soda once it’s been opened after six months, and baking powder after only three months. If your baked goods are dense, it might be time for a leavener refresh.
3. Do not overmix your batter. You’ve probably heard it before: “Some lumps are OK.” Overmixing the batter may lead to gluten development which results in rubbery pancakes. America’s Test Kitchen’s theory is that a lumpy batter does a better job of holding on to air bubbles, producing pancakes with more height. Whatever the reason, a lumpier batter is better.
4. Don’t press on your pancakes with a spatula. Whether you’re testing for doneness, trying to expedite the cooking process, or just absentmindedly playing with your food, it’s not a good idea to press down on your pancakes as they cook. The only thing you’ll accomplish is pushing out air bubbles you’ve so skillfully added to your batter. Leave your flapjacks alone once they’re flipped so they can rise to their fullest potential. 
   

Simply Recipes / Ciara Kehoe

Our Favorite Pancake Recipes

• Buttermilk Pancakes
• Banana Pancakes
• Homemade Pancake Mix
• Japanese Soufflé Pancakes
• Zucchini Walnut Pancakes

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