Fluffy Pancakes
Extra-tall buttermilk pancakes lightened with whipped egg whites for a tender, cloud-like diner-style stack.
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour Spooned and leveled (about 180 g).
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk Room temperature; or milk plus 1 tablespoon lemon juice.
- 2 large eggs, separated
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- butter or neutral oil For the pan.
Instructions
Cooking
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk the buttermilk, egg yolks, melted butter, and vanilla. Put the egg whites in a clean, dry bowl.
- Beat the egg whites to soft peaks.
- Pour the wet ingredients into the dry and stir just until combined. Gently fold in the whipped whites in two additions. Rest 5 minutes.
- Heat a nonstick skillet or griddle over medium-low and lightly grease. Cook about 1/3 cup batter per pancake for 2 to 3 minutes until bubbles form, then flip and cook 1 to 2 minutes until golden.
- Keep warm on a rack in a 200°F oven and serve with butter and syrup.
Notes
Makes about 8 pancakes. Refrigerate leftovers up to 3 days or freeze up to 2 months. Nutrition is an estimate for 2 pancakes without toppings.