Fluffy Buttermilk Pancakes for Two

Name: Fluffy Buttermilk Pancakes for Two
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving
Ingredients: Handheld electric mixer; 1 cup (120g) all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 1 large egg; 2 tablespoons unsalted butter; 1/2 teaspoon vanilla extract; Cooking spray or a little butter

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5.0

159 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
2
Calories
445 kcal
Course
Breakfast

Fluffy Buttermilk Pancakes for Two

Jack Kelley

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The super simple and easy answer to the question: How to make fluffy buttermilk pancakes (for two).

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Ingredients

Servings

Special Equipment

Handheld electric mixer

Pancakes

1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt *
3/4 cup buttermilk *
1 large egg separated
2 tablespoons unsalted butter melted and slightly cooled
1/2 teaspoon vanilla extract
Cooking spray or a little butter for pan greasing

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Instructions

In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
Heat griddle to 350°F or skillet to medium heat.
While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
Add your favorite toppings and enjoy!

Notes

*Correct flour measurement is very important in this recipe, as the batter is quite thick and too much flour will easily turn it in to something resembling cookie dough. For best results, measure by weight or the Spoon and Sweep Method (spoon flour into your measuring cup, swipe excess off with the flat of a knife).
*If using salted butter, cut the salt in the recipe to 1/8 teaspoon.
*To substitute for the buttermilk, place 1 tablespoon lemon juice (fresh or bottled) in your 3/4 cup measuring cup. Fill the rest of the way with milk and allow to sit for 5 minutes to "sour" before using.