Fluffy Canadian pancakes

Fluffy Canadian pancakes


410 people made this

About this recipe: Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter makes these special.

W King

Serves: 4 

  • 100g (4 oz) plain flour
  • 1 tablespoon baking powder
  • 225g (8 fl oz) semi skimmed milk
  • 3 egg yolks
  • 3 egg whites

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
  2. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  3. Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

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Reviews (17)


Altered ingredient amounts. doubled flour to 200g, used self raising and no baking powder, 325g of milk, everything else the same. - 29 Aug 2008


This was a fantastic recipe. I altered it slightly by adding 2 cap full's of vanilla essence. They taste like ready-made ones you buy in shops! - 20 Feb 2012


Altered ingredient amounts. Add 4 tablespoons of sugar to make sweet fluffy pancakes. - 26 Apr 2011

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