I used to think that separating the egg, whipping the whites and folding it at the end was the best way to get fluffy pancakes. The first 3-4 pancakes are indeed fluffy, but towards the end they become flat.

I recently discovered that there is no need to whip the whites, you just need to add them at the end, and you still get fluffy pancakes….and more importantly, the whole batch is fluffy. I learned this tip from the book Food52 Simple Genius.

A few important notes:

I didn’t specify the type of flour to use as it can be what you prefer or have available. I used half almond flour and half whole-wheat flour. As for the sugar I used coconut sugar but any type would work.

If you are sensitive to dairy mix 195ml dairy-free milk with 5ml (1 teaspoon) of lemon juice to replace the buttermilk. But I would stick with butter if you can, it makes a difference to the flavor. But melted coconut oil will also work.

I love adding blueberries to the pancake batter before flipping, and serving with warm maple syrup is a game changer.

Store leftover pancakes in an air-tight container in the fridge. Warm them up in a toaster or air-fryer. I love making a grilled pancake sandwich by layering a pancake, peanut butter, jam, sliced banana, and another pancake. Then place in a panini press until you think it’s perfect.