Fluffy Pancakes

1. 1

   Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl.

2. 2

   Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined.

3. 3

   In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.

4. 4

   Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps).

5. 5

   Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).

6. 6

   Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter.

7. 7

   Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.

8. 8

   (If the pancakes are browning too quickly, reduce the heat to low.)

9. 9

   Flip and continue cooking until golden on the other side, about 1 more minute.

10. 10

    Transfer to a plate.

11. 11

    Repeat with the remaining batter, brushing the pan with more butter as necessary.

12. 12

    Serve with butter and syrup.

13. 13

    Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.