Buttermilk Pancakes
Deliciously perfect, fluffy and light. These are what pancake dreams are made of.
Servings servings of 4 4-inch pancakes
Ingredients
- 3 cups all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs separated
- ⅓ cup butter (5 ⅓ tablespoons) melted
Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, milk, and the egg yolks. In yet a separate bowl, using an electric mixer, beat the egg whites until stiff peaks form.
- Whisking constantly, add melted butter to the milk mixture. Pour the liquid ingredients into the bowl with the dry ingredients and whisk until just combined (do not over mix; a few lumps are okay).
- When the flour has been combined but the batter is still a little lumpy, heat a non-stick skillet or griddle to medium-low heat. While the skillet is heating, gently (but completely) fold beaten egg whites into the batter.
- When the skillet is hot, rub a stick of butter over the pan, or spray it with a little non-stick cooking spray and then ladle pancakes onto hot skillet. You can also put your batter in a pitcher to make pouring easier.
- It takes a little adjusting to figure out where the temperature setting should be. When you start seeing bubbles, you're almost there. When the bubbles pop and leave a hole, it's time to flip. Gently slide a spatula under the pancake and quickly flip it to the other side. The other side won't take quite as long as the first side--just check here and there and when the pancakes are golden brown on both sides, you're good to go.
Notes
- Feel free to add in extras before you fold in the egg whites. Blueberries, bananas, and chocolate chips are all popular at our house.
- Freezer instructions: Cook pancakes and allow to cool. Place pancakes in a single layer on a parchment-lined baking sheet and freeze. When frozen, transfer to a gallon-sized Ziploc bag. Pancakes can be reheated in the microwave for about 20-30 seconds each or in a toaster.
- Buttermilk is essential here! If you must replace it, mix 3 cups milk with 3 tablespoons lemon juice or white vinegar and allow the mixture to sit for 5 minutes before mixing up the batter.
- To reheat a whole batch: lay in a single layer on a baking sheet and cover loosely with foil. Heat in a 350℉ oven for 8-12 minutes from refrigerated or 15-20 minutes if frozen.
- To keep warm while cooking, preheat your oven and an oven-safe serving dish on the lowest temperature setting. Transfer pancakes to the dish as you cook them so you can serve them all at once.
Nutrition
Serving: 4pancakes, Calories: 548kcal, Carbohydrates: 74g, Protein: 17g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 148mg, Sodium: 1228mg, Potassium: 353mg, Fiber: 2g, Sugar: 16g, Vitamin A: 805IU, Calcium: 366mg, Iron: 4mg
Calories: 548kcal
Cost: $6
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