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Perfect Fluffy Kosher Pancakes That Actually Work

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Pareve

These pareve pancakes are light and fluffy thanks to whipped egg whites, and made with almond or any non-dairy milk, so they can be served at any meal.

The Secret Is the Egg Whites

Separate the eggs, mix the yolks into the wet ingredients, and beat the whites until they form soft peaks. Combine the wet and dry ingredients with just a few strokes (lumps are fine), then gently fold in the whites. Cook on a medium-hot griddle and flip when bubbles cover the surface.

Kosher Notes

These pancakes are pareve, so they work for a breakfast before a meat lunch or alongside any meal. Check that your non-dairy milk carries a pareve hechsher, and check each egg for blood spots.

Freezing

Pancakes freeze for 2 months. Reheat in the toaster or a 350°F oven.

Perfect Fluffy Kosher Pancakes That Actually Work
These fluffy kosher pancakes use separated eggs and careful technique to create the lightest, most tender pancakes you've ever made - perfect for any kosher meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs separated
  • 1 3/4 cups unsweetened almond milk or any non-dairy milk
  • 3 tablespoons vegetable oil plus more for cooking
  • 1 teaspoon vanilla extract

What I use for this recipe

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Method
 

  1. Whisk together flour, sugar, baking powder, and salt in a large bowl. Create a well in the center.
  2. In a separate bowl, whisk together egg yolks, almond milk, 3 tablespoons oil, and vanilla until smooth.
  3. In a clean bowl, beat egg whites with an electric mixer until soft peaks form, about 2-3 minutes.
  4. Pour the wet ingredients into the flour mixture and stir just until barely combined. The batter should still be lumpy.
  5. Gently fold the beaten egg whites into the batter in two additions, being careful not to overmix. Some streaks of white should still be visible.
  6. Heat a large skillet or griddle over medium heat. Lightly brush with oil.
  7. Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  8. Flip carefully and cook until golden brown on the bottom, another 1-2 minutes.
  9. Serve immediately or keep warm in a 200°F oven while you finish the remaining batter.

Notes

Don't overmix the batter - lumps are your friend here. The key to fluffy pancakes is the beaten egg whites, so fold them in gently. These freeze well for up to 2 months. To reheat, pop them in the toaster or warm in a 350°F oven for 5 minutes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 285mg 12%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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