The Game-Changing Method For Perfectly Fluffy Pancakes

Whipping up a batch of big, fluffy pancakes can make for a great Saturday morning tradition. A lazy breakfast is a perfect way to greet the weekend, especially with the rich flavors of well-made pancakes.

It could be said that excellent pancakes are defined by a light and fluffy texture. There are plenty of methods and means out there to ensure this, but we think that we've got one of the easiest. This simple method, courtesy of registered dietician Jaime Shelbert's recipe for fluffy banana pancakes, will help ensure that you've got diner-quality pancakes at home every time.

The key is to add your egg whites to the batter separately from the yolks. This way you can add the rest of your dry and wet (including those egg yolks) ingredients together and form a batter before gently incorporating the whites into the mix. This allows the egg whites to add their structure to the pancakes and create more of a lift when cooked. As Bon Appétit points out, egg whites are the same secret weapon that gives lift to sponge cakes, meringues, and mousses as well. You can even whip up the egg whites beforehand which will add even more lift, but just separating them beforehand is an easy way to do it as well.

The reason that adding egg whites to pancakes separately creates more lift is all thanks to chemistry. Fine Cooking notes that the proteins in the eggs, which are mostly stored in the whites, create bonds once they've been whipped up or mixed into a batter. This process then allows for small air bubbles to e trapped inside. According to K-State Research and Extension, the baking powder and baking soda in this banana pancake recipe will both act as leavening agents. These will help the batter start to grow and expand while it rests, and even more as it cooks. Fine Cooking says that the proteins in the egg whites will help trap air inside as this expansion occurs and create that perfectly light interior that you want in your pancakes.

It's also important to remember that your egg whites should be incorporated into the batter gently to help them keep as much structure and air as possible. Also, resist the temptation to fidget your pancakes around the pan, and try not to push them down or flip them too much, as it may force some of the air out as you do.