Perfect for Pancake Day or a weekend treat, these pancakes are light, airy, and bursting with flavour. The secret to the incredible fluffiness? Whipped egg whites, carefully folded into the batter to create a light and airy consistency. For toppings try our Banoffee and Salted Caramel Spread with caramelised bananas or fresh strawberries paired with our Chocolate Spread and Strawberry Jam!
The Fluffiest Pancake Recipe
Perfect for Pancake Day or a weekend treat, these pancakes are light, airy, and bursting with flavour. The secret to the incredible fluffiness? Whipped egg whites, carefully folded into the batter to create a light and airy consistency. For toppings try our Banoffee and Salted Caramel Spread with caramelised bananas or fresh strawberries paired with our Chocolate Spread and Strawberry Jam! Recipe by The Boho Baker.
Ingredients
- 4 large egg whites
- 2 large egg yolks
- 295ml buttermilk
- 30g unsalted butter
- 2tsp vanilla extract
- 180g self-raising flour
- 35g sugar
- 1tsp baking powder
- 1tsp bicarbonate of soda
- Pinch of salt
- A little oil, to grease the moulds
Suggested Toppings
Banoffee
- 1 banana, chopped, cooked in 3tbsp sugar over a medium heat
-
Tiptree Banoffee Spread
-
Tiptree Salted Caramel Spread
Chocolate Strawberry
- 200g strawberries, chopped and hulled
-
Tiptree Strawberry Jam
-
Tiptree Chocolate Spread
- Icing sugar, for dredging
Directions
- Whisk the egg yolks, butter, buttermilk, and vanilla extract. Add the flour, sugar, salt, baking powder, and bicarbonate of soda, mixing until just combined (don’t worry if it’s a little lumpy, this will help produce fluffier pancakes!)
- In a separate bowl, beat the egg whites to stiff peaks.
- Fold the whites into the batter in three parts, stirring gently to avoid losing too much air.
- Coat four crumpet rings in a little oil or butter. Heat a knob of butter in a large frying pan and place the rings inside.
Add two large tablespoons of batter to each crumpet ring. They should look just over half full. Pop a lid on the pan and cook over a medium-low heat for 8-12 minutes, or until the tops are no longer wet.
- Using a set of tongs and a flat knife, flip each pancake whilst it’s still in its mould. If the top looks particularly wet, cook for a further minute before flipping.
- Cook the pancakes for a further 2 minutes before serving. Layer with Tiptree spreads and jams before dusting with icing sugar.
