Best Fluffy Pancake Recipe

Instructions

1. 01

   Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

2. 02

   In a separate medium bowl, beat the egg whites vigorously for about 6-8 minutes, until they form soft, opaque peaks and it becomes glossy and thick.

3. 03

   Create a well in the center of the dry ingredients. Add the buttermilk, egg yolks, melted butter, and ricotta, then whisk gently until just combined. The batter should still have some lumps.

4. 04

   To lighten the mixture, fold in about one-quarter of the whipped egg whites. Then gently fold in the remaining egg whites just until no visible streaks remain. Be careful not to overmix as those lumps and air pockets are essential for achieving tall, fluffy pancakes. Let the pancake batter rest for 5 minutes.

5. 05

   Heat a large cast-iron skillet or griddle over medium heat for about 1 minute (about 350 degrees). Add a few tablespoons of butter. Once the butter is melted, scoop about 1/4 to 1/3 cup of batter per pancake onto the pan, spacing them about 2 inches apart. If needed, gently nudge the batter into round shapes.

6. 06

   Keep an eye on the bottoms and adjust the heat as needed to prevent burning. When the edges begin to set (about 1 minute), spoon a small additional amount of batter (about 2 tablespoons) onto the center of each pancake to build height. As small bubbles start forming on the surface—mainly toward the edges—carefully flip each pancake. Cook for another 2–3 minutes, until the second side is golden brown and the pancakes are cooked through.

7. 07

   Serve the pancakes warm, stacked high with butter and maple syrup. Between batches, add more cooking fat as needed to maintain consistent browning and crisp edges.