Fluffy Buttermilk Pancakes (Print)
Fluffy, crispy-edged buttermilk pancakes that stack beautifully and deliver the perfect tender center in every bite.
# Ingredients:
→ Batter
01 -
1/2 cup (1 stick) butter, melted and cooled
02 -
2 & 1/2 cups flour, spooned and leveled
03 -
1/4 cup white sugar
04 -
1 teaspoon salt
05 -
2 teaspoons baking soda
06 -
2 teaspoons baking powder
07 -
2 cups buttermilk
08 -
1/2 cup whole milk
09 -
2 eggs, separated
→ For Cooking
10 -
Bacon grease for frying (or butter)
# Directions:
01 -
Heat oven to 170°F (keep warm setting).
02 -
Set out 3 mixing bowls: large, medium, and small.
03 -
Add butter to large bowl and microwave until melted. Set aside to cool slightly.
04 -
In medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
05 -
Add buttermilk and milk to the melted butter. Separate eggs, adding whites to small bowl and yolks to the wet ingredients. Whisk in yolks.
06 -
Beat egg whites for about 20 seconds until slightly bubbly.
07 -
Add buttermilk mixture to dry ingredients and stir gently with wooden spoon just until barely combined with some flour streaks still visible.
08 -
Gently fold egg whites into batter. Some streaks of egg white are acceptable.
09 -
Heat griddle or large frying pan over medium heat.
10 -
Grease hot griddle with bacon grease. Scoop batter using 1/2 cup measurement. When bubbles on top start to pop, flip pancakes. Cook additional 2-3 minutes until golden on both sides.
11 -
Transfer cooked pancakes to a cooling rack and keep warm in preheated oven while cooking remaining batter.
12 -
Serve with butter and maple syrup.
# Notes:
01 -
For authentic results, use real buttermilk rather than substituting with milk/vinegar mixture as the thickness of buttermilk contributes to the pancakes' texture.
02 -
If you must substitute buttermilk, use high-fat milk or half-and-half with 1.5 tablespoons vinegar or lemon juice per 2 cups.
03 -
If concerned about baking soda taste, reduce to 1¾ teaspoons each of baking soda and baking powder.