Pancakes Made with Water
Wonderfully tender, soft, and golden. Simply irresistible. Pancakes made with water turn out airy thanks to separately whipped egg whites. They are an American-style version of Eastern European fritters. You can serve them for breakfast or during the day with jam, honey, sweetened condensed milk, or other toppings. Both children and adults will enjoy them.
Updated : 05 June, 2026
Easy
About 20 min.
Ingredients
260 grams
Wheat flour
250 milliliters
Water
40 grams
Sugar
2
Eggs
1 tablespoon
Vanilla sugar
1 tablespoon
Baking powder
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make pancakes with water? Prepare all the necessary ingredients. Use all-purpose flour. The eggs and water should be at room temperature. Therefore, take the eggs out of the refrigerator in advance.
Step 2
Carefully separate the egg whites from the yolks. Not even a drop of yolk should get into the whites, otherwise they will not whip properly. The bowl you use for the whites must also be clean and dry. If there is any water in it, the whites will not whip. So make sure both of these conditions are met. Put the whites into the refrigerator right away.
Step 3
Combine the yolks with the sugar and vanilla sugar and beat them well until smooth.
Step 4
Pour in the water and mix the mixture well. Both kinds of sugar should dissolve completely.
Step 5
Sift the flour together with the baking powder and add it to the batter in parts. I usually sift the flour directly into the batter, it is more convenient that way. Keep in mind that you may need a little less or a little more flour, so judge by the consistency of the batter.
Step 6
Mix the batter thoroughly with a whisk, breaking up all the lumps.
Step 7
Beat the chilled egg whites with a mixer on high speed together with a pinch of salt until they form a fluffy, stable foam. It often happens that under the foam there is still some unbeaten liquid egg white, especially if the bowl narrows strongly toward the bottom and the beaters do not reach all the way down. So make sure the entire mixture is whipped. Properly whipped whites are airy and do not collapse, and the marks left by the beaters stay visible.
Step 8
Carefully fold the whipped egg whites into the batter. It is best to mix them in with a silicone spatula using gentle folding motions from top to bottom.
Step 9
You will get a fairly springy and airy batter, full of oxygen.
Step 10
Heat a skillet over medium heat, for me that is setting 6. There is no need to grease it. Spoon a little batter into the center of the skillet and form an even circle of small diameter. Cook the pancake over medium heat for 1-2 minutes until golden brown. Then turn it over and cook the other side for another 1-2 minutes.
Step 11
These pancakes cook very quickly. While you are still shaping the circle, the bottom may already be browned. So they can often be turned almost right away. However, much depends on your skillet, its thickness and material, as well as on your stove. Stack the finished water pancakes with eggs and baking powder on a plate and serve. Enjoy your meal!
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