Fluffy Polka-Dot Pancakes

These are the fluffiest pancakes you’ll ever flip. Separated eggs with whipped whites folded into a tangy buttermilk batter create a pancake that puffs up almost like a souffle on the griddle. The “polka dots” are plumped raisins tossed in cinnamon sugar, scattered throughout each cake.

Plumping the raisins in hot water first rehydrates them so they’re soft and juicy instead of dry and leathery. Tossing them in cinnamon sugar before folding into the batter coats each one in a little pocket of spiced sweetness.

Beat the egg whites to stiff peaks with sugar before folding them in. This is the step that makes these pancakes special. The air trapped in the whites expands on the griddle, lifting the batter into thick, pillowy cakes. Fold gently with a rubber spatula, never stir, or you’ll deflate all that work.

Pro Tips

• Fold the egg whites in last, after everything else is mixed. Use broad, sweeping strokes and stop as soon as no white streaks remain.
• Spoon the batter onto the griddle, don’t pour. Pouring knocks the air out of the batter.
• Cook on medium-low heat. These thick pancakes need more time to cook through without burning the outside.
• Serve immediately. The airy texture deflates as they cool and they won’t be nearly as fluffy reheated.

Variations

• Blueberry polka dots: Replace the raisins with fresh blueberries tossed in the cinnamon sugar.
• Chocolate chip: Skip the raisins and fold in mini chocolate chips for a kid-favorite version.
• Banana walnut: Add sliced banana and chopped walnuts instead of raisins.