The best buttermilk pancakes ever is a big statement, I know. But these are the fluffiest, most delicious ones! The secret is adding whipped egg whites at the last moment for extra sponginess.
- 2 cups (270g) all-purpose flour
- 1/2 tablespoon baking powder
- 1/3 cup (75g) sugar
- 1/2 teaspoon salt
- 3 eggs (separated and at room tº)
- 6 tablespoon (85g) butter, melted
- 1 1/2 cups (375ml) whole milk, room tº
- Fresh fruit (maple syrup or honey and cream if you like, for serving)
- Have ready the pancake skillet.
- Put flour, salt, baking powder and sugar in a large bowl.
- Mix milk, butter and egg yolks in another medium bowl.
- With dry, clean beaters, beat egg whites until you have medium peaks (not completely firm, the tip falls a bit).
- Add the milk mixture to the dry ingredients and mix together. Some lumps may remain.
- Add beaten egg white in 2 additions, mixing with a spatula until combined but some small lumps of egg whites remain.
- Heat the pancake skillet over medium heat and add a smidgen of butter.
- Add 1/4 cup batter to make each pancake. If you make several at a time increase the heat a bit.
- When the pancake starts to have bubbles and begins to dry turn them over and cook for a minute or so.
- Be careful not to burn them.
- Serve immediately with fresh fruit, maple syrup, and whipped cream if you want.
Make-ahead: they can be made ahead and frozen, or reheated in the oven. But they won't be exactly the same as when just made. But, if making many, that's the way to go.
Variation: you can add citrus zest, add chocolate chips, or even berries to the batter before cooking.
Keywords: buttermilk pancakes