Entrees

Light and Fluffy Meringue Pancakes

Light and Fluffy Meringue Pancakes

Light and Fluffy Meringue Pancakes

No baking powder? Try these! My roommate and I were craving something other than what we had planned to eat. We saw that I had flour and she had eggs, so we thought why not make some pancakes!? We then realized we didn’t have any baking powder. We had already decided we wanted pancakes and that wasn’t going to stop us, so we searched Pinterest for a solution. And we found one! I was very interested to see how different the meringue would make these pancakes. It was amazing how fluffy and light they actually tasted. They tasted like typical pancakes, but with a little meringue flavor. This is definitely a good recipe to make if you don’t have baking powder. Even if you do have baking powder, this is still a good recipe to use. It takes longer since you have to separate yolks and egg whites and then whip the egg whites, but the end result is worth it. 

E N J O Y

Light and Fluffy Meringue Pancakes
Yields 10
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 cup flour
  2. 1/4 tsp kosher salt
  3. 1 cup milk
  4. 1 tsp vanilla
  5. 2 egg yolks
  6. 3 egg whites
  7. 1/4 cup sugar
Instructions
  1. In a large bowl, stir together the flour, salt, milk, vanilla, and egg yolks just until smooth. Do not over-mix.
  2. In a separate bowl, whip the egg whites and sugar to stiff peaks. Gently fold the whites into the batter until there are no visible white streaks.
  3. Heat a griddle or skillet over medium high heat. Pour about 1/4 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Bubbles will still form on top even though there is no baking powder. Flip the cakes once, when the bubbles pop and the bottom is lightly browned. Cook until lightly browned on the other side.
  4. Keep warm in a 200F oven if not serving immediately.
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