Egg White Pancakes

5 from 1 vote

Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or dessert.

Here are more pancake recipes that you may like: Mexican Tres Leches Pancakes, Ragi Banana Pancakes, Gingerbread Pancakes, Oreo Pancakes, and Banana Oatmeal Pancakes.

Egg white pancakes served on a pate.
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About Egg White Pancakes

These fluffy Egg White Pancakes are made using egg whites, ricotta cheese, bananas, and other simple ingredients.

These come together in under 30 minutes, and if you want to avoid egg yolks in your diet, these are ideal for you.

The secret to making these pancakes light, soft, and fluffy is whipping the egg whites separately and mixing them with other ingredients.

Ingredients

Egg white pancakes ingredients kept on a board.

Egg Whites – Separate egg whites and yolk; only use the whites for this recipe.

You can use the leftover egg yolks to make sauces, mayonnaise, custard, or ice creams.

Ricotta Cheese – This adds a milky richness and creaminess to the pancakes.

Ricotta cheese can be swapped with buttermilk, yogurt, or milk.

Milk – Use whole milk (full-fat milk) to make soft and fluffy pancakes. You can also use almond milk or any other milk instead of regular milk.

All-Purpose Flour – You can replace all-purpose flour with whole wheat flour as a healthy alternative, but the taste and texture will differ.

Others – You will also need baking powder, ripe banana, and vanilla extract.

How To Make Pancakes Using Egg Whites

Add 2 egg whites to a medium mixing bowl and beat them using an electric hand blender until stiff peaks are formed.

Egg whites added to a bowl.
Stiff peaks made in egg whites.

Whisk together ⅔ cup of whole milk and ½ cup of ricotta cheese in another medium bowl.

Milk and ricotta cheese added to a bowl.

Add the following ingredients to the bowl and whisk well.

  • 1 cup all-purpose flour
  • 1 and ½ teaspoon baking powder
  • 1 large ripe mashed banana
  • ½ teaspoon vanilla extract
Mashed banana added to the bowl.

Then, gently fold the whipped egg whites using a silicon spatula to get a light batter.

Stiff egg whites added to the bowl.
Ready batter.

Set a non-stick pan on medium heat and lightly brush it with cooking oil or butter.

Once the pan is hot, add ¼ cup of batter and leave it to cook for 1 minute or until golden brown from the bottom side and air bubbles appear on the top.

Batter poured over hot pan.

Then, flip the pancake over using a silicon spatula and cook for another 30 seconds.

Flipped pancake.

Remove the pancake to a plate and serve with maple, honey, or other syrup.

Repeat with the remaining batter.

Ready egg white pancake.

Frequently Asked Questions

How to separate egg whites from yolk?

The easiest way to separate egg whites from yolks is to use a clean, dry bowl and your hands. Crack the egg into the bowl, then use your fingers to gently push the white away from the yolk. The white will slide right off, leaving the yolk behind.
You can also use a utensil such as a spoon or a fork to help separate the egg white from the yolk.
whichever method you choose, be careful not to break the yolk, as this will make it harder to separate.
If you need to separate many eggs simultaneously, a particular gadget called an “egg separator” can make the job easier. These devices usually have a slotted spoon-like design that allows you to scoop out the yolks without breaking them. Egg separators can be found in most kitchen stores or online.

Can I make these pancakes gluten-free?

These pancakes can be made gluten-free using gluten-free flour or alternative flour like almond or coconut flour.

Can I use whole eggs instead of just egg whites?

Yes, you can. Use a whole egg in place of 2 egg whites in the recipe.

Can I add other ingredients to the egg-white pancake batter?

You can add various ingredients to the batter, such as blueberries, chocolate chips, diced apples, or shredded coconut, to enhance their flavor and texture.

Serving Suggestions

Serve these pancakes for breakfast, brunch, or dessert.

Drizzle with honey or maple syrup and top with fresh seasonal fruits or berries of your choice. For an added crunch, you can also top them with toasted nuts and granola.

To make the delicious pancakes more indulgent, you can also top them with nut butter (peanut butter, cashew butter, etc.), Nutella, whipped cream, vanilla ice cream, or chocolate syrup.

Storage Suggestions

These pancakes taste the best when served fresh, right off the pan. However, if you have leftover pancakes, store them in an airtight container for up to a week.

You can also store the leftover pancake batter in an airtight container in the refrigerator for 2-3 days.

Leftover pancakes can also be frozen in a freezer-safe ziplock bag for up to 2 months. Let them cool down completely, put wax paper between each pancake, and freeze.

Thaw the frozen pancakes overnight in the refrigerator or on the counter for a few hours. Heat them in a microwave or pan, and serve with your favorite toppings.

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Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or as dessert.
5 from 1 vote

Egg White Pancakes Recipe

Make these Fluffy Egg White Pancakes using a few ingredients in under 30 minutes. Serve them for breakfast, brunch, or as dessert.
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 2 egg whites
  • ½ cup ricotta cheese
  • cup whole milk
  • 1 cup all-purpose flour
  • 1 and ½ teaspoons baking powder
  • 1 large ripe banana (mashed)
  • ½ teaspoon vanilla extract
  • cooking oil or butter for brushing the pan
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Instructions 

  • Add egg whites to a medium mixing bowl and beat them using an electric hand blender until stiff peaks are formed.
  • In another medium bowl, whisk together milk and ricotta cheese.
  • Add all-purpose flour, baking powder, mashed banana, and vanilla extract to the bowl and whisk well.
  • Then, gently fold in the egg whites using a silicon spatula to get a light batter.
  • Set a frying pan on medium heat and lightly brush it with cooking oil or butter.
  • Once the pan is hot, add ¼ cup of batter and leave it to cook for 1 minute or until browned from the bottom side.
  • Then, flip the pancake over using a silicon spatula and cook for another 30 seconds.
  • Remove the pancake to a plate and serve with maple syrup, honey, or any other syrup.
  • Repeat with the remaining batter.

Video

YouTube video

Notes

You can replace all-purpose flour with whole wheat flour as a healthy alternative, but the taste and texture will differ.

Nutrition

Calories: 228kcal, Carbohydrates: 34g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 21mg, Sodium: 68mg, Potassium: 308mg, Fiber: 2g, Sugar: 6g, Vitamin A: 222IU, Vitamin C: 3mg, Calcium: 143mg, Iron: 2mg
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