The Best Buttermilk Pancakes
These are irresistible, the best and fluffiest pancakes for brunch and breakfast. The secret is adding whipped egg whites at the last moment for extra sponginess.
Servings 10 pancakes
Ingredients
- 2 cups all-purpose flour
- ½ tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon salt
- 3 eggs separated and at room temperature
- 6 tablespoons unsalted butter melted
- 1 ½ cups buttermilk at room temperature
- fresh fruit and cream or berry compote, for serving
- maple syrup or honey, for serving
Instructions
- Have ready the pancake skillet.
- Combine 2 cups all-purpose flour, ½ teaspoon salt, ½ tablespoon baking powder and ⅓ cup sugar in a large bowl.
- Mix 1 ½ cups buttermilk, 6 tablespoons unsalted butter and 3 egg yolks in another medium bowl.
- With dry, clean beaters, beat the 3 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 ¼ 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.
Notes
Make-ahead: they can be made ahead and frozen, or reheated in the oven. But they won't be exactly the same as when they were 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.
