Fluffiest Buttermilk Pancakes
Image by Tasty via Youtube
This recipe by tasty is the fluffiest buttermilk pancakes I have ever made at home. The texture is soft, delicious, and unlike no other! There are some recipes out there that are just too dense, but this is not it. Be sure to try this – I am sure you will love it too.
Ingredients:
- 2 1/2 cups of flour (spoon it into the measuring cup then level it with a straight edge)
- 3 tablespoons of sugar
- 2 teaspoons of kosher salt
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 2 1/2 cups of buttermilk
- 2 eggs (whites and yolks separated)
- 1 stick unsalted butter (melted)
- 1 tablespoon of unsalted butter
Note: If you don’t have buttermilk, just add 2 to 3 tablespoons of lemon juice or vinegar to whole milk and set aside for 5 to 10 minutes. Once you see the milk start to cuddle, you can already use it.
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Instructions:
Step 1:
In a large bowl, add 2 1/2 cups of flour, 3 tablespoons of sugar, 2 teaspoons of kosher salt, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Whisk to combine ingredients.
Step 2:
In a different bowl, add 2 1/2 cups of buttermilk, 2 egg yolks, and unsalted melted butter. Mix until well combined.
Step 3:
Add the buttermilk mixture to the dry ingredients and gently mix it until just combined using a rubber spatula. Do not overmix it! That will result in dense flat pancakes.
Step 4:
Add unwhipped egg whites into the batter and fold until just combined. Set it aside and let it rest for about 15 to 30 minutes.
Step 5:
Place your non-stick pan or iron skillet over medium heat, then add 1 tablespoon of unsalted butter. Once melted, turn the heat to medium-low. Pour 1/3 cup of batter into the pan. If you want to add toppings, now is the perfect time to put them. Cook until you see bubbles. Flip then cook the other side for 1 to 2 minutes. Repeat with the remaining batter.
Step 6:
Stack them on a plate, add more butter on top if preferred then drizzle with maple syrup.
