Fluffy Pancake Recipe (松饼食谱)

Not in it’s perfect shape, but 100% fluffy and tasty to enjoy.

Easy handmade-from-scratch recipe with almost 100% success rate even for the first timers!

Pancakes are popular and delicious to be enjoyed anytime all-day. I like it fluffy and thick, but not runny inside. This recipe I’ve come out with is perfect for my own preference. And I can make this easily without the worries of developing gluten in my batter (gluten makes pancake rubbery).

No premix, no baking power, no special tools. Easy to master, easy to make, not easy to fail. :)

我喜欢吃的松饼必须松软饱满。并不太喜欢松饼里面还湿湿的,太过厚实的吃多了也有点儿腻…… 喜欢自己下厨做的松饼,但很多时候都没办法把握好别让面粉搅拌而产生的麸质,让松饼变得胶硬。


For easy reference, please see my video demo.
Butter, peanut butter, jam, honey or maple syrup for your pancakes? I love it with soft butter and maple syrup!

7-8 large pancakes 
2 large chilled eggs, separate yolk and white 
6 heaping tablespoons of plain flour (300-320g) 
2 tablespoons of icing sugar 
1 tablespoon of oil 
1/2 teaspoon salt 

250ml of chilled milk (adjustable) 

1/2 teaspoon of potato/ corn starch 
1/2 teaspoon of lemon juice (2-3 drops) 

2大个 冷鸡蛋,蛋黄和蛋黄分开
6大汤匙 普通面粉(300​​-320克)
2汤匙 糖粉
1汤匙 油
1/2茶匙 盐

250毫升 冷牛奶(可调)

1/2茶匙 玉米粉或生粉

Simple steps to follow. Just one time, you will master the making!

(1) Pour small amount of milk into yolks, Add 1 tablespoon of icing sugar, oil and salt. Mix well.

(2) Add plain flour, and gradually pour in milk to gently fold all ingredients into slurry. Check the consistency by lifting the ladle / whisk to see streaks of batter. 

(3) Add lemon juice and potato starch into egg white. Beat vigorously until foamy. Add 1 tablespoon of icing sugar, continue beating until soft peak. 

(4) Take 1/3 of whipped egg white and fold into batter. Then, pour the batter into the remaining egg white, gently fold them together. 

(5) Low heat, need not to brush oil in pan. Ready to cook by ladling thick layer of batter onto the pan. Flip batter to another side only when the top of the batter is drying up, or tiny bubbles are seen. Cook both sides till lightly browned. Ready to serve. 






1 large thick pancake counts about 180kcal.

Practice social distancing, just like my jam and butter. Oops… can’t go out. It’s better Stay Home & Cook! :)

Tips: Eggs and milk which I used are chilled. No need to be room temperature or warm.
* Whisk the flour batter gently when combine it with the yolk-milk mixture, fold it without going through circular motions (*see video). This is to avoid over-whipping the flour which may develop gluten, making pancake rubbery.
* When cook pancake, the fire control is important. Always start with low fire.


It’s perfect to eat at home. 🥰

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6 Responses

    1. Mmm…. the measurements for these are different. If you use this recipe for waffles, it won’t turn out crispy enough as the measurement for oil is not correct, and lack of corn starch in the batter. As for crepe, it’s similar just without the need of separate egg whites and yolks. For crepe, you don’t need the airy fluffy texture in it

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