Fluffy Canadian Pancakes

Fluffy Canadian Pancakes

260 Reviews 12 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
W King
Recipe by  W King

“Fluffy pancakes that melt in your mouth. Separating the eggs and folding the whipped whites into the batter, nothing is better. Grills up to a golden brown.”

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Adjust Servings

Original recipe yields 4 servings



  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 griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

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Reviews (260)

Rate This Recipe


I started reading the reviews while beating the egg whites, and I nearly decided to throw the batter out. Sure glad I didn't! I added a tablespoon of sugar to the white's and a dash of salt, and the whole family loved them! And they DID turn out nice and fluffy. Those whose didn't, must have been an operator error? Ain't always the recipe, sometimes it's the cook! Amen?



The best pancakes I have ever tasted. Seriously. I have eaten a lot of pancakes at home and at the best diners but never so light and delicious. Plus you don't get the after-brunch-stomach-blues because they're not heavy at all. I agree with other reviewers about adding a tablespoon of sugar, but with a sweet topping adding more is unecessary. About the "too much egg" issue, I assume that some other reviewers didn't beat the egg whites enough. You will know when they are stiff enough when you can turn the bowl upside down and they don't fall down. One really needs an electric beater to make the egg whites stiff or else you'll lose your arm. It is, of course, easy to remove one egg yolk if it floats your boat better. They even taste good after a few hours, while most pancakes turn inedible.



I enjoyed making this recipe. The pancakes were extremly fluffy and had great colour. The only problem is that, using 3 egg yolks made the recipe quite "eggy." I could taste the egg yolks in the pancakes. I would suggest reducing the number of egg yolks to 1 or 2 and using 3 egg whites to maintain the fluffiness of the pancakes.

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Amount Per Serving (4 total)

  • Calories
  • 197 cal
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 159 mg
  • 53%
  • Sodium
  • 325 mg
  • 13%

Based on a 2,000 calorie diet



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Fluffy Pancakes


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