The Fluffy Pancakes You’ll Actually Make — Soft, Quick, Easy, and No Fuss

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These quick and fluffy pancakes are everything you love about Japanese-style soufflé pancakes — without the hassle. No molds, no special tools, just separated eggs, a bit of folding, and a pan. Light, airy, and ready in minutes. The best fluffy pancake recipe ever!

Ingredients:
– 2 large eggs, separated
– ⅔ cup (150 ml) whole milk
– 1¼ cups (150 g) all-purpose flour
– 2 tsp baking powder
– 2 tbsp sugar, divided
– 2 pinches salt, divided
– 1 tbsp vanilla extract or vanilla sugar

Yield:
9 pancakes

Baking:
– Separate the egg yolks from the whites. Mix the yolks with the milk, a pinch of salt, and 1 tbsp sugar. Then add the flour and baking powder. Mix until smooth.
– Add a pinch of salt and 1 tbsp of sugar to the egg whites and beat until stiff peaks form.
– Fold the egg whites into the milk, egg, and flour mixture.
– Cook in a medium hot, greased skillet, in small mounds 2.5 inch / 6 cm in diameter. Turn when bubbles appear. Cook until deep golden brown on both sides.

If you liked the video, check out the full recipe and more on my baking blog: https://recipesfrombakery.com/