Classic Buttermilk
The one you measure everything else against. Separating the egg and folding in the white is the difference between a diner pancake and a great one. Takes an extra two minutes. Worth it every time.
From Original recipe (loosely inspired by Wikibooks Cookbook North American Pancakes) · Recipe facts not copyrightable (US law)
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Prep
10 min
Cook
15 min
Makes
12 pancakes
Difficulty
easy
Nutrition
Per serving (3 pancakes) · USDA FoodData Central: Pancakes, plain
254kcal
Calories
6.7g
Protein
10.9g
Fat
31.8g
Carbs
1.9g
Fiber
Ingredients
Servings
1x- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1 tbsp white sugar
- 1 1/4 cups buttermilk
- 1 egg, separated
- 2 tbsp melted butter
Instructions
- 1
Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 pinch salt, and 1 tbsp white sugar in a large bowl.
- 2
In a separate bowl, beat the egg yolk, then stir in 1 1/4 cups buttermilk and 2 tbsp melted butter.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine.
- 4
In a clean bowl, whip the egg white until soft peaks form. Fold into the batter gently.
- 5
Heat a non-stick pan or griddle over medium heat. Lightly grease with butter.
- 6
Pour about 1/3 cup batter per pancake. Cook until edges look dry and bubbles appear on the surface.
- 7
Flip and cook until golden brown on the other side, about 1-2 minutes.
- 8
Serve warm with butter and maple syrup.
Notes
things we learned along the way
- Folding in the whipped egg white is what makes these fluffy. Don't skip it.
- Lumpy batter is good batter. Overmixing develops gluten and makes them tough.
- Test the griddle with a few drops of water. It should sizzle and evaporate in about two seconds.
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Source and credits
Recipe adapted from Original recipe (loosely inspired by Wikibooks Cookbook North American Pancakes). License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.