Homemade Buttermilk Pancakes
User Reviews
5
Homemade Buttermilk Pancakes
Description
This pancake recipe separates the eggs to whip the whites to soft peaks before folding them into a mixture of dry ingredients (flour, sugar, baking powder, salt) combined with wet ingredients (egg yolks, buttermilk, vegetable oil, vanilla). This technique adds airiness and creates a light, tender texture rather than dense pancakes. The batter rests briefly before cooking to allow minor hydration of the flour.
Cooking on a well-heated griddle with a small amount of butter helps achieve a golden brown exterior. The presence of buttermilk provides a subtle tang balancing the sweetness, and baking powder ensures appropriate rise.
To judge readiness to flip, bubbles form on the surface and begin to pop. After flipping, cooking for a few more minutes completes the process. These pancakes work well with maple syrup, fruit, or butter.
The notes highlight the importance of proper griddle temperature for browned surfaces and the role of folding in beaten egg whites to achieve the characteristic fluff and bounce.
Ingredients
Dry
- 2 cups all-purpose flour
- 3 Tbsp. white sugar
- 3 tsp. baking powder
- 1/2 tsp. salt
Liquid
- 2 large egg separate whites and yolk
- 3 cups buttermilk
- 1/4 cup vegetable oil
- 1/2 tsp. vanilla extract
Grease the pan with butter or oil.
Instructions
- In a medium bowl, gently whisk all of the dry ingredients: flour, sugar, baking powder and salt.
- In a large bowl, gently whisk all of the liquid ingredients: egg yolks (reserve the egg whites/set to the side), buttermilk, vegetable oil and vanilla extract.
- Slowly mix the liquid ingredients into the dry ingredients, being sure not to over mix. Combine with as few strokes as possible. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.
- During that time, use a hand mixer or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.
- Place a griddle over medium heat and allow the pan to get warm. Once griddle is warm enough, place a small pad of butter on the pan and allow it to melt evenly.
- Begin to scoop the batter onto the griddle using a 1/4 cup measuring cup or into the size you prefer. Flip once you start to notice the bubbles on top of the pancakes and cook a few more minutes on the other side. Remove pancakes and repeat until batter is gone. You may need to reapply pan with more butter as desired.
- Enjoy with syrup, butter, peanut butter, fresh berries or whatever you enjoy pancakes with the most!
Notes
- Heat the griddle until small water droplets sizzle and dance but do not evaporate immediately, ensuring the right cooking temperature for browned pancakes.
- Use a little butter or vegetable oil on the griddle to prevent sticking and help develop a golden crust on the pancakes.
- Beat egg whites to soft peaks and fold gently into the batter to create light, fluffy pancakes with a noticeable puff.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20small
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 252kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
