These are the fluffiest pancakes I make. My husband says they’re “restaurant quality” like the type you get at a good ol’ diner (which are hard to find around these parts). So I thought I’d share the recipe with you.
They take a little more effort to make than using a box mix, but I think they’re worth it. I didn’t add any blueberries or other fruit to these this morning. Sometimes I just want a fluffy pancake. That’s it. Oh, and butter and pure maple syrup.
Can you tell how fluffy the batter is? Airy. I Heart Buttermilk Pancakes!
Fluffy Buttermilk Pancakes
- •3 eggs, separated
- •1⅔ cups buttermilk
- •1 teaspoon baking soda
- •2 teaspoons baking powder
- •1/4 teaspoon salt
- •1½ cups flour (can use a mix of whole wheat and white if you like)
- •1 heaping tablespoon brown sugar
- •3 tablespoons melted butter
- •splash of vanilla
- •add fresh blueberries, chocolate chips, etc. if you like
- In a large bowl, use a fork or whisk to beat the egg yolks until smooth. Mix in the buttermilk and baking soda. Then add the baking powder, salt, flour, and sugar, mixing as you add each one. You can sift the dry ingredients together 1st, but I usually skip sifting with these. Mix in the melted butter and vanilla. Beat the egg whites in a bowl with a fork or blender until soft peaks form. Much faster and less arm pain with the blender. I had my husband beat them with a fork this morning. He was so happy. Mean wife. Gently fold in the egg whites. Let batter sit for at least 15 minutes. Heat your pan/griddle until butter or water sizzles on it and then cook em up! I like to cook mine in a bit of butter, turning when the top begins to "dry" and bubbles form. Cook a minute more and enjoy with pats of butter and pure maple syrup.