Fluffy Buttermilk Pancakes
These satisfying pancakes turn out incredibly fluffy and delicious with very little effort.
Servings 2
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.