Classic Pancakes

This classic pancake recipe is perfect for an easy-to-prepare weekend breakfast. It makes 12 large fluffy pancakes!  I actually love the sourdough waffles that use discarded sourdough. But the sourdough waffle batter requires overnight preparation for the sourdough batter to mature for 8-12 hours. But of course, there are times you wake up in the morning and want to make a simple pancake for breakfast, so the classic recipe does not require long preparation and can be used right away. This recipe separating the eggs to whip up the egg whites makes the perfect fluffy pancakes!

Classic Pancakes


  • All-purpose flour: 3 cups (360 grams)
  •  Baking powder: 4 teaspoons
  • Baking soda: 1/2 teaspoon
  • Milk (option: almond milk, oat-milk):  3 cups (680 grams)
  • Melted butter: 3 tablespoons (60 grams)
  • Eggs (L): 2 - separated
  • Sugar: 3 tablespoons (36 grams)
  • Vanilla: 1/2 teaspoon


  1. Add all dry ingredients into a bowl, mix well, and set aside.
  2. Next, melt the butter in the microwave and let it cool off a little.
  3. Meanwhile,  add milk in the middle of the dry ingredients and mix gently.
  4. Next, gently mix in the egg yolk, vanilla, and melted butter. Do not mix too much, it is okay for the pancake batter to be slightly clumpy.
  5. In a separate bowl whip the egg whites until it is white and fluffy.
  6. Slowly mix the whipped egg whites into the batter.
  7. The pancake batter may be a little clumpy still but again do not over-mix. Let the batter sit for  20-30 mins, over time the batter will become more smooth and creamy.
  8. Cook over a hot skillet or pan.
  9. This recipe makes about 12 large pancakes.