These satisfying pancakes turn out incredibly fluffy and delicious with very little effort. Separating the eggs and using buttermilk may, at first glance, make this recipe appear daunting but stick around, it’s not as complicated as all that.
It seems like every time I’m in the mood for buttermilk pancakes there is no buttermilk in the refrigerator. Well I’m here to tell you, I’ve figured out some solutions to that problem. Options include:
- Mix 2/3 cup plain Greek yogurt with milk to equal 1 cup of liquid.
- Mix 1 Tbsp of lemon juice with 1 cup of milk.
- Keep a container of powdered buttermilk (from the Saco Pantry) in your fridge for just such a moment as this. You can find it in the baking aisle of your local grocery store.
When you get to the egg separating step…just separate the egg. That’s it. No whisking, no frothing no beating. Just separate and set aside for a minute.
Be sure to heat your maple syrup before serving. Why go through the motions of whipping up a batch of fluffy yummy hotcakes just to throw cold refrigerated maple syrup at them? Heat it up. Eat ’em up.
Fluffy Buttermilk Pancakes
Equipment
- Skillet
Ingredients
- 1¼ cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp Kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 large egg, separated
- 5 Tbsp unsalted butter, melted and at room temperature
- 1 cup buttermilk
- ¼ cup milk
- maple syrup
- spray oil or canola for pan
Instructions
- Combine flour, sugar, salt, baking powder, and baking soda in a large bowl.
- In a separate smaller bowl, combine the egg yolk, buttermilk, and milk. Stir together to mix. Add the melted butter and whisk until well combined.
- Pour the milk mixture into the flour mixture and stir until just combined. Add the egg white (no whisking needed) and stir together to make a thick batter. (Do not over-mix. Small lumps provide pockets of air that lift the pancakes to heavenly fluffiness.) Set batter aside for 5 minutes.
- Heat a large skillet over medium-high heat. When hot, lightly brush canola oil over pan. After about 20 seconds, when the oil just starts to shimmer, lower the heat to medium-low and drop in 2-3 spoonfuls of pancake batter for each pancake.
- Cook for about 2 minutes. When the batter gets bubble-y, it's close to flip time. Lift up an edge of one pancake to see if it's golden brown, then flip and cook on the other side for 2 to 2 more minutes.
- Remove to plates and serve with your favorite toppings or hot maple syrup.
- Note: If you want to add blueberries or chocolate chips to the recipe, just drop them in when you add the milk mixture to the flour.