• Prep Time: 15 MINUTES
  • Cooking Time: 10 MINUTES
  • Serves: 5

Puffy Pancakes

  • Recipe Submitted by on

 Ingredients List

  • 1 cup (4 1/4 ounces/120 grams) all-purpose flour (preferably bleached)
  • 2 tablespoons (3/4 ounce/22 grams) potato starch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, separated
  • 3/4 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • non-stick cooking spray


Sift flour, potato starch, baking powder, baking soda and salt together in a mixing bowl.
In another bowl, whisk together egg yolks with buttermilk, oil, and vanilla.
Place egg whites in a clean mixing bowl or the bowl of a stand mixer. Beat on medium speed until frothy, then sprinkle in sugar. Beat on medium high speed until whites form soft, slumpy mounds (one step below soft peaks, essentially).
Add egg yolk mixture into the bowl with the dry ingredients and mix until incorporated.
Mix in 1/3 of the beaten egg whites to lighten the batter, then fold in the remaining egg white until evenly incorporated. Use a folding motion to fully incorporate the whites, scraping the thicker batter of the bottom so it is fully incorporated. You don’t have to be too gentle here though, not like you’re not making macarons.
Meanwhile, you can be preheating a small nonstick skillet (one with a tight-fitting domed lid) over medium-low heat. Be sure the pan is thoroughly preheated; I’d give it at least 5-10 minutes to come up to temperature before you start cooking.
Spray the inside of a 3-by-1.5-inch pastry ring with cooking spray. Spray the bottom of the skillet as well and place the ring in the center of the pan. Fill just over half-way with batter (for the pastry rings I used, this was almost exactly 2 large scoops or a generous 3 tablespoons of batter; if your rings are slightly larger/smaller it may require a slightly different amount — just don’t overfill as these will expand quite a bit as they cook).
Cover the skillet and let cook for 5 to 6 minutes, until the bottom is nice and golden brown (the top will have visible bubbles but will still look pretty raw). If your pancakes are browning more quickly than this, lower your heat so that the cook time is consistently 5 to 6 minutes (this ensures the insides are cooked through).
To flip (this is the tricky part), carefully slide a thin flexible spatula under the pancake (use a pair of grippy silicone tongs to help you lift the edge of the ring and get the spatula underneath). Carefully balancing the pancake on the spatula, invert the pan on top of the pancake, then flip the whole thing over, trying to keep the pastry ring firmly against the skillet as you flip.
Return the skillet to burner; cover and cook for another 4 to 5 minutes or until the other side is equally golden brown.
Using the tongs and spatula again, transfer the pancake to a cookie sheet and carefully remove the pastry ring. Wipe out the pastry ring and repeat with remaining batter.
I recommend keeping the already-cooked pancakes in a warm oven to keep them warm while you cook the remaining pancakes. Also, if your pan was too hot and your pancakes browned too quickly, the oven will help the centers to fully cook through.
Serve warm, drizzled with warm maple syrup and fresh fruit (or go crazy and top it with ice cream, caramelized bananas, and chocolate or caramel sauce if you prefer). Pancakes can also be made a few hours ahead of time and reheated in a warm oven until heated through.

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