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Fluffy Pancakes
A pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. The recipe is also endlessly adaptable based on what you have on hand.
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Instructions
- 01
To make the pancakes stir the flour, baking powder, baking soda, sugar, and salt together in a medium bowl.
- 02
Whisk the egg whites to floppy peaks and set aside.
- 03
In a large bowl combine the buttermilk, egg yolks, and melted butter. Add the flour mixture and stir until everything is just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Fold the egg whites in, folding gently until you have a uniform batter.
- 04
Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
- 05
Serve with a golden pat of butter and any of the toppings suggested above. I really love these with Whole Blueberry Maple Syrup (included the recipe in the main post).
Nutrition
per serving · 1 serving
- Calories
- 222
- Protein
- 9.5g
- Carbs
- 26.9g
- Fat
- 9.4g
- Fiber
- 1.5g
- Sugar
- 16g
- Sat. fat
- 5.1g
- Sodium
- 612mg
Variations & swaps
Variations From other Cooks
- A number of you have left helpful comments for tweaks and variations to this recipe over the years and I wanted to list off a couple:
- Lactose Intolerant: Jenny noted, "I just made these this morning for my lactose-intolerant twins, substituting the 2 1/4 C buttermilk for 1C soy milk. They were absolutely awesome! I ground 2 C wheat berries, which made 4C flour, and doubled the recipe for my large family."
- Lots of Bran: Rachael says, "I would really encourage you to try adding bran to your waffles or pancakes next time. I substitute up to half of my flour with bran (sometimes have to reduce the liquid a bit or add in something thicker, like yogurt, because the bran doesn’t absorb milk)… it lends a wonderfully nutty flavor to things and it lightens the texture substantially, not to mentioned the g…
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