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Perfect Pancakes

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“These pancakes are like the pancakes you'd get at a restaurant for breakfast because they're nice and fluffy with a slight sugary flavor. The egg whites give it an airy texture, and it really only takes a couple minutes more effort for a delightful pancake. I found this recipe in Family Circle February 2009. They suggest dropping 6 blueberries onto each round just before you flip it or sprinkle a little ground flaxseed for a nutrient boost.”
16 4" pancakes

Ingredients Nutrition


  1. Heat a griddle or large pan to medium heat.
  2. Heat oven to wam (180) and place a foil-lined baking sheet inside.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and allspice.
  4. Separate eggs and whisk egg yolks in small bowl with milk and oil.
  5. With an electric mixer, beat egg whites to stiff peaks, about 1 minute.
  6. Stir milk mixture into flour mixture just until combined.
  7. Fold in egg whites in two additions until no white streaks remain.
  8. Using a ladle, drop 1/4 to 1/3 cup batter onto heated griddle.
  9. Repeat, spacing atleast 1" apart.
  10. Cook 1 minute or until bubbles in batter pop and remain open.
  11. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.
  12. Transfer to baking sheet in warm oven and repeat with remaining batter (I skipped this step completely).
  13. Serve warm with butter and syrup or confectioners' sugar.

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