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

Ingredient Substitutions

• Instead of Large eggs: Egg substitute, Aquafaba (3 tbsp per egg white)
• Instead of Granulated sugar: Honey, Stevia (adjusted to taste)
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of Whole milk: Almond milk, Soy milk
• Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of Baking powder: Baking soda + cream of tartar (1 tsp soda + ½ tsp cream of tartar)
• Instead of Baking soda: Additional baking powder (increase by ½ tsp)
• Instead of Ground cinnamon: Ground nutmeg, Allspice
• Instead of Neutral vegetable oil: Melted butter, Olive oil (mild flavor)
• Instead of Unsalted butter: Cooking oil
• Instead of Maple syrup: Honey, Agave syrup

Equipment Needed

• Mixing bowl (large)
• Mixing bowl (small)
• Whisk
• Electric hand mixer
• Spatula (silicone)
• Ladle or ¼‑cup measuring cup
• Non‑stick skillet or frying pan
• Measuring cups and spoons
• Plate or serving tray
• Timer (optional)

Critical Steps — Do Not Skip

• Separating the eggs without contaminating the whites.
• Beating the egg whites to stiff peaks.
• Folding the whipped whites gently to retain air.

Chef Tips from the Video

• Use room‑temperature eggs for a smoother batter.
• Sift the flour and spices together to avoid lumps.
• A pinch of sugar in the batter helps with caramelization.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in a toaster or skillet.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag. Up to 1 month. Reheat directly from frozen.

Room temperature: Best served fresh; can sit out for up to 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated; give it a gentle stir before cooking.
• Cooked pancakes freeze well – stack with parchment paper between each and freeze.