EASY Fluffy Egg White Pancakes (no whipping necessary!)

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I make these easy Egg White Pancakes at least twice a month - they are THAT good. They always turn out so soft, fluffy and flavorful that my family just devours them! I almost always have leftover egg whites (mostly from making lemon curd, custard, chocolate chip cookies and these sprinkle sugar cookies), and this is how I use them up in a way that is actually purposeful and intentional. This recipe just works and benefits from egg whites. The best part is, they don't need to be fresh and you don't even need to whip them up first! I often freeze leftover egg whites as I have them, and they work great in this recipe after thawing which makes this a very resourceful idea. You can collect orphan leftover egg whites from other recipes, and when you have enough, you can easily mix up this pancake batter on a whim for breakfast.

stack of fluffy egg white pancakes on a plate

WHY THIS RECIPE WORKS

Quick & easy - this is an easy homemade pancake recipe with just 7 simple ingredients. You just mix everything up and you don't even need to whip the egg whites.
Resourceful recipe - you'll never have any waste from leftover egg whites once you know how easy it is to make these fantastic pancakes.
Fluffy tender pancakes - I love how fluffy these pancakes turn out! They are moist yet bouncy and so soft. My kids go crazy for them.
Flavorful on their own - a bit of vanilla and a hint of cinnamon makes these pancakes so tasty even without butter or maple syrup.

stack of fluffy egg white pancakes on a plate with butter and maple syrup

INGREDIENTS FOR EGG WHITE PANCAKES

Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.

All purpose flour - regular all purpose flour is perfect to make pancakes. Use unbleached flour for the best results and moist crumb.
Pure vanilla extract - vanilla is lovely to enhance the flavor of these pancakes. I like this Madagascar Bourbon Vanilla extract.
Oil - just a little bit of oil helps tenderize these pancakes so they aren't tough or chewy, and it also helps the batter gain volume as you're cooking it for a fluffy texture.
Granulated sugar - just a bit of simple white granulated sugar adds the perfect amount of sweetness to these pancakes, and also helps keep them most and tender. They are not too sweet at all.
Egg whites - 3 egg whites from large eggs will provide majority of the structure in this pancake batter. It creates an extra tender crumb.
Yogurt - this is another secret ingredients that makes these pancakes flavorful and helps with the fluffy texture as the acidity reacts with the leavening agents.
Cinnamon - this is optional, but just a bit of spice adds this lovely nostalgic flavor. It doesn't taste overly spiced - it's just adds a beautiful fragrance. I tried these with and without the cinnamon, and everyone loved the cinnamon added.
Baking powder - you can't make pancakes without raising agents, and baking powder will aerate the batter almost instantly.
Baking soda - I like to use a little baking soda to help promote browning. It will react with the yogurt to create more gas and fluff up the batter, and it also helps them brown faster so that you don't need to over-cook them to get that nice golden color.
Salt - I always use fine table salt for baking as the finer crystals disperse and dissolve readily. If you use kosher salt, you will need to use twice as much since it is less dense, and it doesn't have the same impact on flavor enhancement compared to iodized salt for baking.

egg white pancake batter in a bowl with a whisk

pile of fluffy egg white pancakes on a plate

STEP BY STEP INSTRUCTIONS: HOW TO MAKE EGG WHITE BROWNIES

STEP 1). Combine dry ingredients. Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a medium bowl.
STEP 2). Combine wet ingredients. Combine egg whites, oil, yogurt and milk in a separate bowl and whisk until smooth and frothy. Be sure to break up those egg whites very well.
STEP 3). Combine wet and dry ingredients. Make a well in the center of the dry ingredients in the other bowl and add the egg white mixture. Begin whisking (it will be thick), then add water and continue mixing until smooth. Do not over-mix. Cover the bowl and let batter rest for 10-20 minutes in the fridge.
NOTE: You can also make this batter using an easy one-bowl method. I often do this by mixing all of the wet ingredients except for the water in one bowl. Then whisk in the baking powder, baking soda, salt and cinnamon. Sift in the flour and stir it in gently. When a few streaks of flour are remaining, add the water and stir or whisk gently until the batter is almost smooth, but do not over-mix. Sometimes I find this results in a thicker batter for taller pancakes, however you do need to be careful about over-mixing.
STEP 4). Heat the pan. Preheat a large nonstick skillet or frying pan over medium heat. If the pan is not preheated enough, the pancakes will be dense instead of fluffy. Lightly grease it with oil or melted butter. I like to dab a folded paper towel in some oil and brush it around a non-stick pan for a really thin layer.
STEP 5). Cook the pancakes. Ladle about ¼ cup of batter into the pan and nudge it around to make a circle if necessary since the batter is thick and may not spread all the way on its own. Let it cook for 2-3 minutes on that side until you see bubbles forming at the surface. In my large 12-inch frying pan, I can usually cook three at a time. Flip the pancakes (they should be golden brown on the bottom side) and let cook for another 2 minutes or so until set. When you press on it, it should feel firm.
STEP 6). Keep warm. Transfer to a clean bowl and keep covered with a towel so they stay warm. Repeat with the remaining batter. Enjoy the pancakes with butter, maple syrup, honey or anything you like!

EXPERT BAKING TIPS FOR MAKING PANCAKES

Use a kitchen scale. For best results, weigh your ingredients according to the measurements in the recipe card below using a kitchen scale.
Measure flour accurately. Too much flour leads to dense and heavy pancakes so be sure to use a scale or use the spoon and sweep method without packing the flour into the measuring cup.
Sift the flour to remove lumps which helps it incorporate evenly and minimizes how much you will need to mix the batter.
Use room temperature ingredients. If you freeze your egg whites, allow them to thaw overnight in the fridge, then pull them out about 30 minutes before you plan to make the pancakes. It will help the batter come together more evenly.
Let the batter rest for up to 30 minutes. After you prepare the batter, cover the bowl and let it rest for up to 30 minutes at room temperature or in the fridge if you have time to spare. This resting time allows the flour to hydrate and thicken which will create fluffier pancakes that are also more moist.
Preheat the pan sufficiently. Pancakes cooked over low heat will be dense and rubbery. Having a properly hot pan is the key to tall, fluffy and evenly browned pancakes. Place the pan over medium heat and allow it to come up
Use a with a well-seasoned skillet or heavy-bottomed non-stick frying pan. You can also use a nonstick griddle pan. This will save you a lot of headache when trying to flip the pancakes and helps promote even browning.
Use fresh oil. I use a neutral oil like sunflower oil which has a higher smoke point and clean flavor for greasing the pan.
Grease the pan sparingly. If you use too much oil or butter, the pancakes will fry instead of bake or toast. To get a nice thin layer of oil, I fold up a paper towel into a small square, then grab it with tongs, dip it in some oil and rub it around the hot pan. If you use butter, let a little slice of cold butter melt gently while swirling the pan to get a nice even coating.
Test the batter first. Drop about a tablespoon of batter into the pan to see if it is at the right temperature. If it bubbles at the top and browns on the bottom after a minute, then the pan is hot and ready.
Don't try to cook too many at once. If you crowd the pan with batter, it will be difficult to flip the pancakes since there will be little space between them. I cook no more than 3 pancakes at a time in a 12-inch pan.
Get a grip on the flip. To get a nice flip on the pancake, be sure to shimmy the spatula right underneath so almost the entire pancake is on top of it, then flip with confidence.

stack of fluffy egg white pancakes on a plate with bite and butter and maple syrup on top

RECIPE FAQ

Can I use melted butter to make these pancakes?

Yes, you can use an equal amount of unsalted butter as a substitute for oil in this recipe. The flavor will be great, and the only other difference will be that the pancakes may be a little more dense once cooled since butter is a hard fat.

Can I add chocolate chips to this pancake batter?

Yes you can! If you'd like to add chocolate chips, I would recommend ¼ cup of semisweet chocolate chips. Just fold it into the finished batter before cooking.

Can I add blueberries to this pancake recipe?

Yes you can! If you'd like to add berries, I would recommend ½ cup of fresh or frozen blueberries or raspberries. Just fold it into the finished batter before cooking.

How do I store egg white pancakes?

Store any leftover pancakes in an airtight container in the fridge for up to 2 days. You can also wrap them well and freeze them in a resealable freezer bag for up to 3 months.

How do I know when pancakes are ready to flip?

Follow the visual cues. Truth be told, there's no better way to judge a pancake than with your eyes. The first sign to look for is small bubbles breaking evenly across the surface of the pancake. But also don't hesitate to peek under the hood from time to time to monitor its progress by lifting the pancake up with a spatula to check its underside. What you want to see is an even, golden brown color from edge to edge. Don't forget that the griddle's heat may need to be adjusted along the way. It takes practice to get the hang of it, but it's the most delicious sort of practice in the world.

STORAGE AND FREEZING

How do I store pancakes?

Pancakes are best enjoyed fresh, but if you need to prepare them in advance, keep them on a plate and cover with a kitchen towel or foil. To keep them warm, you can place them in an ovenproof baking dish, cover with foil and hold them in a low oven at around 200 or 220 degrees F for about an hour. I wouldn't hold them longer than that or they can dry out.

Can I freeze pancakes?

Yes! To freeze any leftover pancakes, simply pile them up with a piece of parchment paper between each one, then wrap well with plastic wrap and store in a resealable freezer bag in the freezer for up to 3 months. To warm them, you can thaw and place them in the toaster, or place frozen pancakes on a plate with a damp paper towel on top and microwave for about a minute until warmed through.

If you love brownies, check out these recipes!

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Video

Fluffy Egg White Pancakes

Christina Marsigliese, Food Scientist MSc.

These easy Egg White Pancakes are so soft, fluffy and flavorful that my family just devours them! I almost always have leftover egg whites (mostly from making lemon curd, custards and chocolate chip cookies), and this is how I use them up in a way that is actually purposeful and intentional. The best part is, you can even use frozen egg whites and no need to whip them up first!

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Ingredients

1 ⅔ cups (235g) all purpose flour
3 tablespoon (40g) granulated sugar
2 teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon fine salt
⅛ teaspoon ground cinnamon
3 large egg whites (100g)
1 ½ tablespoon (17g) oil such as sunflower, vegetable, canola or olive oil
½ cup (120ml) whole milk plain yogurt
¾ cup (180ml) whole milk
¼ cup (60ml) water

Instructions

Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a medium bowl.
Combine egg whites, oil, yogurt and milk in a separate bowl and whisk until smooth and frothy. Be sure to break up those egg whites very well.
Make a well in the center of the dry ingredients in the other bowl and add the egg white mixture. Begin whisking (it will be thick), then add water and continue mixing until smooth. Do not over-mix. Cover the bowl and let batter rest for 10-20 minutes in the fridge.
NOTE: You can also make this batter using an easy one-bowl method. I often do this by mixing all of the wet ingredients except for the water in one bowl. Then whisk in the baking powder, baking soda, salt and cinnamon. Sift in the flour and stir it in gently. When a few streaks of flour are remaining, add the water and stir or whisk gently until the batter is almost smooth, but do not over-mix. Sometimes I find this results in a thicker batter for taller pancakes, however you do need to be careful about over-mixing.
Preheat a large nonstick skillet or frying pan over medium heat. If the pan is not preheated enough, the pancakes will be dense instead of fluffy. Lightly grease it with oil or melted butter. I like to dab a folded paper towel in some oil and brush it around a non-stick pan for a really thin layer.
Ladle about ¼ cup of batter into the pan and nudge it around to make a circle if necessary since the batter is thick and may not spread all the way on its own. Let it cook for 2-3 minutes on that side until you see bubbles forming at the surface. In my large 12-inch frying pan, I can usually cook three at a time. Flip the pancakes (they should be golden brown on the bottom side) and let cook for another 2 minutes or so until set. When you press on it, it should feel firm.
Transfer to a clean bowl and keep covered with a towel so they stay warm. Repeat with the remaining batter. Enjoy the pancakes with butter, maple syrup, honey or anything you like!