Traditional recipes

Light and airy pancakes recipe

Light and airy pancakes recipe

  • Recipes
  • Dish type
  • Pancakes

I went to a small restaurant in Montréal that serves a delicious brunch, accompanied by these moist, light pancakes. Here's the recipe I devised - I think I've found their secret!

3 people made this

IngredientsMakes: 12 pancakes

  • 120g plain flour
  • 1 tablespoon caster sugar
  • 2 egg yolks
  • 200ml semi-skimmed milk
  • 3 egg whites
  • 1/2 tablespoon vegetable oil

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Put the flour and sugar in a large bowl, and make a well in the centre. Pour the egg yolks into the well.
  2. Add the milk gradually to the flour mixture, whisking constantly to make a smooth batter.
  3. With a clean whisk, beat the egg whites until stiff, and fold them gently into the batter.
  4. Heat the oil in a large frying pan over medium high heat, and pour a large ladle of batter into the pan for each pancake. Cook until golden, then turn and cook until golden on the other side, about 1 minute per side. Keep warm; repeat with the remaining pancake batter.

To serve...

Serve with maple syrup, jam, icing sugar, caramel sauce, fruit compote or Nutella®.

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Reviews & ratingsAverage global rating:(0)

Lemon Blueberry Pancakes

First Published: Mar 30, 2021 · Modified: Apr 25, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

These lemon blueberry pancakes are heaven on earth, and that is no overstatement. They are ultra light and fluffy and taste fantastic. The lemon flavor comes through loud and clear and pairs extremely well with the fresh blueberries. Like our orange pancakes, the bright citrus flavor screams spring and summer.

What you need to make Cinnamon Roll Pancakes

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  • Large mixing bowl
  • Small mixing bowl or liquid measuring cup
  • Whisk
  • Rubber spatula
  • 2-tablespoon cookie scoop
  • Cast iron griddle or nonstick skillet&mdashI tried these beauties on my cast iron griddle, and they were an utter mess. (We&rsquore talking pancakes sticking, sugar burning, the whole nine yards&hellip) They were a lot more manageable in a nonstick skillet. Be prepared to wipe down the pan between pancake batches because the cinnamon-sugar mixture will bleed out a little. &mdashto brush oil or butter onto your griddle &mdashif you&rsquore using a nonstick skillet, make sure your spatula is plastic so it doesn&rsquot scratch the surface!
  • Plastic bag or a piping bag&mdashWe need this for the cinnamon-sugar swirl. However, be mindful of the heat near this, as I had some baggies melt on me during the testing process. Working quickly and efficiently (and also letting the cinnamon-sugar rest) is key.

Homemade pancakes are made from a handful of ingredients you probably already have in your pantry and refrigerator. You&rsquoll need&hellip

  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Whole milk&mdashyou can use another milk if that&rsquos what you&rsquove got on hand! We&rsquove made this recipe with cashew milk before, and they were equally delightful.
  • Eggs
  • Vanilla extract
  • Unflavored oil, like vegetable, canola or avocado oil
  • Salted butter
  • Brown sugar&mdashdark or light brown sugar works perfectly, but it needs to be soft. I ran into some issues with brown sugar that was a little hard and it making swirling of the cinnamon-sugar challenging.
  • Ground cinnamon

I like to top these homemade cinnamon roll pancakes with a cream cheese glaze because, well, the best cinnamon rolls have a glaze. (As a note, this is the same cream cheese glaze we use for the Red Velvet Pancakes. Because it&rsquos that good.)

The beauty in this one is that you can make it in your blender or your food processor. Also, you can make it the day before so you don&rsquot have to fret with it the morning you&rsquore making your pancakes.

How to make Buckwheat Pancakes:

You’ll use three bowls. One will have a mix of milk and egg yolks, another will hold the dry ingredients, and in the final bowl, you’ll use an electric mixer to whip up the egg whites. Then the dry ingredients are mixed with the milk/egg yolks. And finally, you’ll fold the fluffy egg whites into the batter. You won’t incorporate them fully. In fact, you’ll see swirls of the egg white in the batter, and that’s okay. Then you’ll spoon the batter onto a hot skillet and cook them just like traditional pancakes.

Light, Fluffy and Healthy Oatmeal Pancakes

In part of my new, healthy life, I have been trying out so many new recipes, creating some that work for me. I am kind of a snob when it comes to pancakes and would rather eat my sourdough pancakes every single day, but alas, that is not a wise idea I don’t think. So, I started working on a new oatmeal pancakes recipe. I have heard and tried them before but never made them. After looking at tons of recipes, I decided to just create my own. I tried so many of the ones out there and they just didn’t quite hit it with me. I want a pancake that is light and fluffy and that is hard to pull off with oats. But I did it!

I had an awakening about 2 weeks ago. I knew I needed to change up my routine. There were so many things I needed to do. Change my diet, start working out again, and just try to be more motivated. It has been a long and hard last couple months with the world being in its crazy tailspin. I finally decided I needed to take control of my life and start fresh, no more binge eating at midnight and staying up watching all the shows. It was time to come clean and start over.

Part of my new routine is to wake up early and milk our goat, get the kids off to school, go workout for about an hour, and then come home to make myself breakfast. Little old me, and that is all. I did not want to have to make a large batch of pancakes every time I wanted pancakes when I was home alone, and so my goal was to be able to make one serving simply, that was healthy, balanced, and flavorful.

These oatmeal pancakes are amazingly yummy! I have eaten them every day for a week! The first week I decided to make them, I tried different combinations every time, and finally after a lot of trial and error, I finally settled on a pretty great recipe that can be made for one person, or can be doubled and made for more!

Now, I would not expect these to be as light and fluffy as my sourdough pancakes. Because of the oatmeal and greek yogurt, they are moist and flavorful. They are so hearty, you will not be hungry for lunch! I promise you that.

I like to eat mine with some butter, fresh or frozen fruit(specifically raspberries and peaches are the top of my list) and some maple sugar or sugar free syrup(depending on how indulgent I want to be).

The great part about these oatmeal pancakes is that they are made in the blender, which makes it so quick and easy to make. I simply throw all the ingredients in the blender and blend for about 45 seconds. Once they have been blended I let the mixture sit for about a minute to thicken up. It needs just a minute.

I cook mine on my griddle on about 35o degrees. Wait until there are bubbles coming through the pancake and the edges begin to look a bit doughy.

I love using pure maple syrup and fresh or frozen fruit, especially raspberries.

The result is these amazing fluffy and moist oatmeal pancakes. This oatmeal pancakes recipe is legit I tell you.

Light and Fluffy Pancakes

  • Quick Glance
  • (4)
  • 25 M
  • 35 M
  • Makes 18 to 20 3-inch pancakes

Ingredients US Metric

  • 4 cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 cup granulated sugar
  • 1 teaspoon salt
  • 6 large eggs, separated
  • 3 cups whole milk
  • 12 tablespoons unsalted butter (6 oz), melted
  • 2 teaspoons unsalted butter, unmelted for the griddle and lots more for serving
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving


Measure the flour, baking powder, sugar, and salt into a large bowl.

In another bowl, whisk together the yolks, milk, melted butter, and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. The resulting should be slightly lumpy yet still combined.

Whip the egg whites by hand with a whisk or in the bowl of an electric mixer until they reach medium peaks. You can whip them by hand with a whisk or place them in the bowl of an electric mixer. (Peaks are “soft” when you put your finger in the whites and they fall over. Peaks are “medium” when you put your finger in and they drip over a bit and stand up. “Stiff” peaks develop when you whip the whites longer and they stay up.) You don’t want to overwhip the egg whites.

Gently fold half of the whipped whites into the batter with a large rubber spatula. Then gently fold the remaining whites into the batter. Remember, this batter should be slightly lumpy and have large parts of egg whites not fully incorporated and should look like whitecaps in the ocean with foam on top. (The batter will last a few hours in the fridge without deflating too much.)

Heat a griddle — either an electric griddle, a stovetop griddle, or a big flat skillet — over medium to medium-low heat. Grease the hot surface with a teaspoon or so of the remaining butter. (A common mistake many cooks make is they don’t heat the griddle enough, which is why the first pancake is usually a dud. Make sure the griddle is very hot, then put the butter on. Use just enough so that the pancake doesn’t stick. Either a teaspoon or a tablespoon is fine.) Drop 1/4 cup of pancake batter on the griddle. Now let it set. When you see bubbles start to form on top, lift the pancake halfway up to see if it’s golden brown and crisp at the edges. If it is, flip the pancake and cook until golden brown on both sides. Remove to a plate with a spatula.

Repeat with the remaining batter and filling, adding more butter to the griddle as needed and cooking several pancakes at a time. Serve immediately with ample butter and maple syrup.


If desired, you can sprinkle 1 tablespoon fresh or frozen blueberries or a couple slices banana and 1 teaspoon chopped walnuts onto the pancakes before turning them. Never add the fruit to the batter always add the fruit to the pancakes once they’re on the griddle. Garnish with confectioners’ sugar for the blueberry pancakes, cinnamon sugar for the banana-walnut.

Recipe Testers' Reviews

These fluffy pancakes have a very light texture—almost like a regular cake. They’re soft, slightly sweet, and seem to rise a bit more than the common pancake. I didn’t try either of the optional fillings, instead using maple syrup and fresh butter. It was still quite nice! I got closer to thirty 3-inch pancakes, instead of twenty. I’m not sure why only 2 teaspoons butter are called for in the cooking part of the process, as all of the butter disappeared after the first few pancakes. But my griddle itself was seasoned, so sticking wasn’t a problem.

I don’t know if it’s the 1 tablespoon baking powder or the whipped egg whites (or both), but these are the lightest and fluffiest pancakes I’ve had in a long time. They’re also full of flavor and have a good chew. This is more butter than I typically add to my pancake batter, but as a trade-off, I didn’t need to butter the finished pancakes. I made plain and banana-walnut pancakes, and both were great. I usually keep finished pancakes in the oven to keep them warm until we’re ready to eat, but these are best when eaten right off the griddle. If you can time them this way, I highly recommend it.

These pancakes were so light and fluffy, and they didn’t deflate upon hitting the plate. Whipping the whites and adding them to the batter made these pancakes so delicious and not at all heavy. All of the whipping and heating tips were descriptive and helpful. I did add more butter to my griddle, however, when cooking the pancakes—about 1 tablespoon for each batch. We served them with just warm butter and maple syrup. It was a delicious breakfast—a reason to get up in the morning!

These fluffy pancakes are sweet, flavorful, and as light as air. If you’re so inclined, you can eat them without syrup just a dusting of sugar and fresh fruit. Yep, they’re that good! When cooking, I’d go with however you usually cook pancakes rather than following the instructions. Having no griddle, I tried 3 different skillets and got 3 different results. My smoke alarm went off during the first batch, as the butter immediately started smoking at that high temperature. I changed pans, lowered the heat, and made them the way I usually do, and they were perfect. I halved the recipe and, using a 1/4 cup scoop, I got 14 pancakes of perfect 4-inch diameter size.

Whoa! Where have these incredibly light and fluffy pancakes been all my life? I grew up on Bisquick pancakes that are a far cry from what I just made here. These have the most delicious texture—soft, dense, moist, crisp, and simply mouthwatering! My son will be growing up on these. I halved this recipe, and it worked perfectly. Also, I used a Circulon pan, so there was no need to butter the pan. I figured with all the butter in the recipe, it wouldn’t be missed, and it wasn’t.


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My mother always made pancakes this way, as do I, which is why I rarely order pancakes if eating out for breakfast or brunch. Sometimes I switch out some of the flour for cornmeal, and the pancakes are just as delicious. I’m getting hungry….

I love both whipped egg whites and cornmeal in pancakes, Mary Eman. Kindred souls…

Scroll to the end of this post to print out the complete recipe.

Beat three eggs together. Whisk in flour and salt. Stir in melted butter. And then whisk in milk. That makes the batter you need for making Norwegian Pancakes.

Heat a small skillet and melt a little bit of butter inside of it. Add 1/4 cup of the pancake batter, and swirl the pan to have it coat the bottom of the pan and make an even, round pancake. Flip it when the top seems set. It should be golden brown on both sides. Repeat with all of the batter. If you don’t care so much about getting nice, round pancakes, then you can cook them on a griddle instead.

Stack the pancakes on a plate. Unlike traditional pancakes, Norwegian Pancakes are rolled up. This recipe makes three servings. Each serving is three rolled pancakes.

To serve, place 3 rolled pancakes onto a plate. You have some options for toppings. You can certainly drizzle warm maple syrup on top. But they are traditionally topped with either lingonberry or strawberry jam and a sprinkle of powdered sugar.

These are such delicious breakfast pancakes. They’re the kind of specialty pancake that you’ll find at a really good breakfast place or pancake house. They will be called either Norwegian Pancakes or Swedish Pancakes. They’re pretty much the same thing.

This recipe is simple and straight forward, but I do have a few pancake-making tips to give you the most perfect yogurt pancakes.

  • Don&rsquot over-mix the batter. You want to gently fold the wet and dry ingredients together until you have a lumpy, just-moist batter. Lumps are good in pancakes, trust me! If you beat the batter until it is perfectly smooth, you&rsquoll have a very dense, flat pancake instead of a light and fluffy one.
  • Flip the pancakes when the edges are set and you see little bubbles on the surface of the pancakes.
  • Only flip once. Flipping the pancakes back and forth causes them to deflate and become dense, so when it&rsquos time to check if they&rsquore done on bottom, just barely lift them to take a peek.
  • Don&rsquot press down on the pancake with the back of your spatula. This will cause the pancake to flatten and it won&rsquot help them cook any faster.
  • To keep cooked pancakes warm while you finish cooking the batter, place the cooked pancakes in a 250ºF oven.


  • Basic Dry Pancake Mix:
  • 10 ounces (about 2 cups) all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • For Each Batch of Pancakes
  • 2 large eggs, separated
  • 1 1/2 cups (about 12 ounces) buttermilk
  • 1 cup (about 8 ounces) sour cream (see note)
  • 4 tablespoons unsalted butter, melted, plus more for serving
  • Warm maple syrup

Southern Buttermilk Pancakes

Nothing tastes quite like a made-from-scratch, homemade Southern Buttermilk Pancake! Pancakes are one of the easiest recipes to learn how to make. You won’t believe how simple it is to whip these up for breakfast, lunch or dinner!

Box vs homemade

I’ve been making buttermilk pancakes for over 25 years. When we were first married (and for several years after we had kids) I bought packaged mixes. I grew up on pre-made pancake mixes and didn’t know anything better existed. Then, one day I saw a recipe in our local newspaper for Buttermilk Pancakes…

I had some buttermilk in my fridge and decided to give the recipe a try. The only question after making pancakes from scratch was WHY? Why did I wait so long to make homemade pancakes??

Southern Buttermilk Pancakes are a simple, pantry-friendly recipe that will make a chef out of even the most inexperienced cook!

Want to become the Master of Pancakes? Over the years, I have learned a few tricks for making amazing pancakes. Anyone who has made pancakes with me knows I’m a little over the top about following the “Pancake Rules”.

If you want to know how to make the best pancakes from scratch, you have come to the right place! Here are my top tips…

Do not use a mixer!

Do not ever use a mixer while making pancakes. All you need is a bowl and a whisk or fork. Southern Buttermilk Pancakes, or any pancake for that matter, are meant to be mixed by hand. Use a wire whisk, or a fork if you don’t have a whisk.

Gently turn the batter until the floury lumps disappear. A few small lumps of flour are okay, you don’t want big patches of flour in the bottom of the mixing bowl. Using a mixer will result in pancakes that are chewy and not as light and airy as pancakes mixed by hand.

The batter forms little air bubbles when the ingredients are combined. The air bubbles form air pockets in pancakes, which make them light and fluffy! Also, over-mixing the batter will form gluten which you want in bread, but not in pancakes! Mixers are for cakes, but not for pancakes.

Why buttermilk?

I highly recommend purchasing buttermilk from the dairy section in the grocery store. Buttermilk makes all the difference in this recipe. You can use a dry buttermilk mix, but I’m partial to the good old-fashioned refrigerated liquid type. See the recipe notes for excellent substitutes if buttermilk is not available! If you wonder what to do with leftover buttermilk, I have lots of recipes to solve that problem! Enter “buttermilk” in the search bar on the homepage of ABK.

Butter for best flavor and appearance in pancakes

Butter the griddle. Butter will give your pancakes a beautiful golden finish on the outside and also a bit of delicious butter flavor. Get the griddle hot first, I turn it to 350 and then butter. Immediately place the pancake batter on the hot griddle. I use a 1/4 measuring cup. If your griddle cooks a little on the hot side, turn it down to 325 degrees. You may also use a skillet on the stove, with the heat turned to medium high. I recommend a non-stick surface for either the griddle or a skillet. A good, old fashioned cast iron pan is also recommended.

How do you know when to turn a pancake over?

Wait until the pancakes are golden on the bottom, the air bubbles begin to rise and a few bubbles start to pop. Then, and only then, are they ready to turn. Quickly slide the spatula under the pancake and flip. No need to butter the griddle again. If you are adding fresh berries, add the fruit after the batter is poured onto the griddle, but before the pancake is flipped! Also, see notes on the recipe for using fruit.

Should I turn a pancake more than once?

DO NOT turn the pancake more than once. When the bubbles begin to pop, turn the pancake. If you watch the batter carefully, it will rise. That’s what you want, the batter/pancake to rise up. Turning the pancake and overhanding will result in pancakes that are not light and fluffy.

Should I pat down a pancake after flipping?

Never, under any condition, even if the person watching you tells you to do this (personal experience many times), nevereverever pat a pancake down. Promise me. Patting down, is smashing down. All of the air will disappear and you will have a heavy disk, instead of a light, airy pancake.

Think about it. It makes sense. Testing to make sure your pancake is done is simple. After flipping, wait for about a minute, or two and quickly poke the center of the pancake with the corner of the spatula. The center of the pancake should spring back quickly after poked. If the griddle is set to 350 degrees, it usually takes about 2-3 minutes per side to cook. The more you practice this, the easier it is to know when the pancake is done.

Syrup anyone?

Nothing tops a pancake like homemade syrup. Most syrups are made in minutes, while your pancakes are cooking, the syrup can be boiling away on the stovetop. Here are three of our favorites: Kristen’s Special Caramel Syrup, Fresh Strawberry Syrup, and Buttermilk Syrup (perfect for using up buttermilk!)