Fluffy Vanilla Cinnamon Pancakes

Ingredients

• 4 pcs Large eggs (Separate yolks (2) and whites (2).)
• 2 tablespoons Granulated sugar
• 1 packet Vanilla sugar (8 g packet, optional if you have vanilla extract)
• 250 ml Whole milk (Room temperature)
• 200 g All‑purpose flour (Sifted)
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 1 pinch Salt
• 1 teaspoon Ground cinnamon
• 2 tablespoons Neutral vegetable oil (e.g., canola or sunflower oil)
• 2 tablespoons Unsalted butter (For cooking the pancakes)
• 4 tablespoons Maple syrup (For serving; optional honey, Nutella, fruit)

Instructions

1. Separate eggs

   Separate the yolks from the whites of the four eggs. Place yolks in a large bowl and whites in a clean, dry bowl.

   Time: PT5M

2. Mix yolks with sugar

   Add the granulated sugar and the vanilla‑sugar packet to the yolks. Whisk vigorously until the mixture becomes pale and slightly thick.

   Time: PT3M

3. Incorporate milk

   Gradually pour the milk into the yolk mixture while whisking continuously to avoid lumps.

   Time: PT2M

4. Combine dry ingredients

   In the small bowl, whisk together the sifted flour, baking powder, baking soda, salt and ground cinnamon.

   Time: PT3M

5. Make a well and mix

   Create a well in the centre of the dry mixture and pour the yolk‑milk mixture into it. Whisk until just combined; a few small lumps are okay.

   Time: PT4M

6. Add oil

   Stir in the neutral vegetable oil until the batter is smooth.

   Time: PT2M

7. Whip egg whites

   Using the electric hand mixer, beat the egg whites on medium‑high speed until stiff peaks form.

   Time: PT5M

8. Fold in whipped whites

   Add a third of the whipped whites to the batter and stir gently to lighten. Then fold in the remaining whites carefully, using a spatula, until just incorporated.

   Time: PT4M

9. Pre‑heat the pan

   Place a non‑stick skillet over medium heat and melt a small knob of butter, swirling to coat the surface.

   Time: PT2M

   Temperature: Medium heat (≈180°C)

10. Cook first side

    Pour about ¼ cup (≈60 ml) of batter into the pan. Cook until small bubbles appear on the surface and the edges look set, about 1–2 minutes.

    Time: PT2M

11. Flip and finish

    Flip the pancake with a spatula and cook the other side until golden, another 1–2 minutes.

    Time: PT2M

12. Repeat until batter is gone

    Transfer cooked pancakes to a warm plate, add a little butter if desired, and repeat the process with the remaining batter, adding more butter to the pan as needed.

    Time: PT20M

13. Serve

    Stack the pancakes and drizzle generously with maple syrup. Add optional toppings such as fresh fruit, honey, Nutella or whipped cream.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

1 g