Former show producer and baking guru Grant Melton shares his secrets (and recipe) for extra-fluffy, flavorful pancakes.
Grant's Top 3 Tips For The Best Pancakes EVER:
- Folding in whipped egg whites makes a light, fluffy pancake.
- Using part-butter and part-oil in the batter gives the pancakes good flavor and ensures moistness.
- Wipe the skillet clean between batches to ensure the pancakes color evenly.
For more baking basics from Grant, check out his recipe for The Best Ever Biscuits.
- 1 ½ cups flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¾ cups milk
- ¼ cup melted butter
- 2 tablespoons canola oil
- 3 eggs, separated
- Cooking spray, for griddle
Preheat oven to 200˚F. Set a wire rack on a baking sheet.
In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Make a well, then add the milk, melted butter, canola oil and egg yolks. Whisk until the mixture just comes together with some lumps remaining.
Using a stand or hand mixer, beat the egg whites until stiff. Using a rubber spatula, fold into the batter until no streaks of egg whites remain.
Preheat a griddle over medium-low heat. Once hot, coat lightly with cooking spray and immediately add the pancake batter in ½ cup portions. Once bubbles appear on top, flip and cook for a few minutes more. Remove pancakes to the prepared baking sheet and keep warm in the oven. Wipe the griddle between batches with a paper towel and repeat with the remaining pancake batter and, if needed, cooking spray.