Fluffy Buttermilk Pancakes
Here is everything I know about making truly fluffy buttermilk pancakes at home.
Equipment
- Griddle or heavy skillet
- Mixing Bowls
- Whisk or hand mixer
- Flexible spatula
- Ladle
- Measuring Cups and Spoons
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs separated
- 3 tablespoons unsalted butter melted, plus more for the pan
Instructions
- Heat a griddle or heavy skillet to 375°F (190°C).
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a second bowl, whisk the egg yolks with the buttermilk and melted butter.
- In a third clean bowl, beat the egg whites to soft peaks.
- Pour the buttermilk mixture into the dry ingredients and stir with a spatula in 12 to 15 strokes. The batter will be lumpy.
- Gently fold in the beaten egg whites until barely combined.
- Rest the batter for 5 minutes.
- Add a knob of butter to the hot griddle. Ladle 1/4 cup (60 ml) of batter per pancake.
- Cook for 2 1/2 minutes, until bubbles pop on the surface and the bottom is deep golden brown. Flip and cook 1 1/2 minutes more.
- Serve immediately with warm maple syrup.