Yields:
3 - 4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
720
With a kitchen staff as obsessed with pancakes as we are (see our pumpkin pancakes and frappuccino pancakes), we were absolutely shocked to realize we didn't have a standard buttermilk pancakes recipes. And while we love pancakes with flavors and mix-ins, there is something about a thick stack of fluffy, slightly tangy buttermilk pancakes that really hits the spot.
This recipe is short, simple and very easy to double (or triple... or quadruple). The key to giving these pancakes the perfect texture and a nice rise is to whip your egg whites to a stiff peak. We know that pulling out a mixer is a bit of a pain, especially when you want to get breakfast on the table fast (see our IHOP pancake recipe for those mornings), but we promise that this extra step will make a world of difference.
If you do want to stuff your pancakes with something from the classic bananas to my family favorite, sprinkles, go ahead and fold them in right after you fold in the white egg whites. Also! Serving these right away is best, but if you want to give everyone their serving at once, make sure to heat an oven to 225º and store your finished cakes on a wire rack on a baking sheet in the oven until ready to serve.
Tried this classic recipe? Let us know what you thought in the comments below!
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Ingredients
- 2 c.
all-purpose flour
- 2 1/2 Tbsp.
granulated sugar
- 1 tsp.
baking powder
- 1 tsp.
baking soda
- 1 tsp.
kosher salt
- 2 1/2 c.
buttermilk
- 2
eggs, separated
- 4 Tbsp.
unsalted butter, melted, plus more for serving
Vegetable oil, for cooking
Maple syrup, for serving
Directions
- Step 1In a medium bowl whisk together flour, sugar, baking powder, baking soda and salt. In another medium bowl, whisk together buttermilk and egg yolks. As you whisk, stream in the melted butter.
- Step 2In another bowl, using an electric mixer fitted with the whisk attachment, beat egg whites on high until stiff peaks form, 1 to 2 minutes. Fold the egg whites into the wet ingredients until just combined. Finally, spoon the wet ingredients over the dry and gently fold together until just combined (do not overmix). Some lumps are OK.
- Step 3Preheat a griddle or other heavy bottomed skillet over medium heat until hot but not scorching, 2 to 3 minutes. Add about a teaspoon of oil then use a cloth or paper towel to rub it onto the cooking surface until you see no visible oil.
- Step 4Using a measuring cup, ladle as many heaping ⅓ cups of batter onto the griddle as you can fit, then use the bottom of the measuring cup to gently spread the batter to even circles. Cook pancakes until you see bubbles form on the top and the sides start to lift from the pan, 2 to 3 minutes. Flip the pancakes and cook until the bottom is golden and the cake is fluffy, another 2 to 3 minutes. Transfer to a rack. Continue with the rest of the batter, wiping out the pan and adding more oil between batches.
- Step 5Serve the pancakes warm with butter and syrup.
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