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My daughter refused regular pancakes for six months after I made these for her birthday. Flat pancakes just didn’t cut it anymore. And honestly, I get it.

These Mickey-shaped fluffy pancakes are basically the Japanese soufflé pancake trend meets character breakfast. They’re thick, jiggly, and hold their shape in those cute Mickey silicone molds. The texture is somewhere between a pancake and a cloud, if clouds were edible and tasted like vanilla.

The secret is separating your eggs and whipping the whites into a meringue. It sounds fancier than it is. You fold that airy meringue into the batter, cook it low and slow, and you get these towering pancakes that kids lose their minds over. Takes about 30 minutes from start to finish, which is longer than regular pancakes but worth it for special mornings.

What Makes These Different

Regular pancakes use chemical leavening to rise. These use whipped egg whites. The result is a completely different texture. They’re moist inside, slightly bouncy, and way more impressive looking. They stack beautifully because they don’t deflate like regular pancakes tend to.

The Mickey shape is optional but honestly makes the whole thing. Those silicone Mickey molds you can get online or at kitchen stores work perfectly. The thick batter holds the shape instead of spreading out thin.

How to Store Them

Leftovers keep in the fridge for 2-3 days in an airtight container. They won’t be quite as fluffy when reheated but still taste good. Pop them in the microwave for 20 seconds or toast them lightly. Don’t expect the same jiggle factor though.

You can freeze them too. Wrap individually in plastic wrap and freeze for up to a month. Reheat from frozen in a low oven (300°F) for about 10 minutes.

Ingredients

• 2 large eggs, separated
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 3 tablespoons granulated sugar
• Pinch of cream of tartar
• Butter for cooking
• Maple syrup, powdered sugar, or fresh fruit for serving

Instructions

1. Separate your eggs, putting whites in a large clean bowl and yolks in a smaller bowl. Add milk and vanilla to the yolks and whisk until combined.
2. Sift the flour and baking powder into the yolk mixture. Stir until you have a thick, smooth paste. Set aside.
3. Add cream of tartar to the egg whites. Beat with an electric mixer on medium speed until foamy, then gradually add sugar while beating. Continue until you get stiff, glossy peaks. This takes about 3-4 minutes.
4. Take about a third of the meringue and stir it into the yolk mixture. This loosens the batter. Then gently fold in the remaining meringue in two additions. Don’t overmix or you’ll lose all that air.
5. Heat a nonstick pan or griddle over low heat. Seriously low. These burn easily because of the sugar. Lightly butter your Mickey molds and place them in the pan.
6. Spoon batter into the molds, filling them about 3/4 full. Add a tablespoon of water to the pan and cover with a lid. Let them steam-cook for about 5-6 minutes.
7. Carefully remove the molds (they’ll be hot) and flip the pancakes. Cook uncovered for another 2-3 minutes until golden on both sides.
8. Serve immediately while they’re still jiggly and tall. Stack them, dust with powdered sugar, add a drizzle of syrup.

Notes

The low heat is crucial. I burned my first three batches before I figured this out. Your pan should barely be warm. If the outside browns before the inside cooks through, your heat is too high.

Room temperature eggs whip better. If you forgot to take them out of the fridge, put them in warm water for 5 minutes.

Any fat or water in your egg white bowl will prevent the meringue from forming. Make sure everything is completely dry and clean before you start whipping.

If you don’t have Mickey molds, you can use round cookie cutters or even just freeform the batter into circles. They’ll spread a bit more but still taste the same.

For extra fluffy results, let your finished batter rest for 2-3 minutes before cooking. Something about this makes them even lighter, though I couldn’t tell you the science behind it.

These work great for birthday breakfasts, weekend brunches, or anytime you want to make a regular morning feel special. My kids request them constantly now, which is both flattering and slightly exhausting at 7am.