These pancakes have a super soft, tall, fluffy texture thanks to the technique of whipping the egg whites separately, combined with the sweetness of condensed milk that seeps all the way into the batter. Perfect as a weekend breakfast menu that will have the whole family fighting over the empty plate. Simple, yet the results are just like something from a trendy café.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams All-purpose flour
- 4 tbsp White sweetened condensed milk
- 2 Eggs, whites and yolks separated
- 220 ml Full cream milk
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 tsp Fine salt
- 2 tbsp Granulated sugar
- 1 tsp Apple cider vinegar or lemon juice
- 2 tbsp Melted unsalted butter (for the batter)
- to taste Butter for greasing the pan
- to taste Sweetened condensed milk for topping
- to taste Fresh fruit such as banana or strawberries (optional)
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👩🍳 Instructions
- 1 Mix the milk with the apple cider vinegar or lemon juice, stir well, and let it sit for 5 minutes until it thickens slightly like buttermilk. This is the key to soft, fluffy pancakes that aren't dense.
- 2 In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- 3 In a separate bowl, whisk the egg whites using a mixer or whisk until soft peaks form (slightly foamy and a bit stiff), then set aside in the fridge.
- 4 Combine the egg yolks, sweetened condensed milk, granulated sugar, melted butter, and the milk-vinegar mixture from earlier. Stir until well combined.
- 5 Pour the wet mixture into the flour mixture, stirring gently with a spatula until there are no large lumps. Don't overmix — a slightly lumpy batter is fine.
- 6 Gradually fold the whipped egg whites into the batter, using a folding technique from the bottom up so the air doesn't escape. This is what makes the pancakes rise up tall.
- 7 Heat a nonstick pan over low heat and lightly grease it with butter. Pour in one ladle of batter, shape it into a round, and cook over low heat until bubbles appear on the surface, about 2-3 minutes.
- 8 Carefully flip the pancake and cook the other side for about 2 minutes until cooked through evenly and golden brown.
- 9 Remove from the pan and stack a few pancakes on a serving plate. Drizzle with sweetened condensed milk and add fresh fruit slices to taste.
💡 Tips
• Make sure the heat is really low so the inside of the pancake cooks through perfectly without burning the outside.
• Don't stir the batter too long after adding the flour — just mix until combined so the pancakes stay soft and fluffy.
• Whipped egg whites are the main secret to tall, fluffy pancakes, so make sure they're not too runny or too stiff.
• The batter can be stored in the fridge for up to 1 day, but it's best to cook it fresh right away for the best results.
📊 Nutrition Facts / serving
320
Calories (kcal)
8 g
Protein
10 g
Fat
48 g
Carbs
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