The Best (No Kidding) Buttermilk Pancakes

5.0(62)

I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes.

by Chef Kate·published 2006-06-17

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Breakfast

Servings

20 pancakes

Total time

40 min

prep 20 min

Calories / serving

71 kcal

Ingredients (8)

serves

3 eggs, separatedegg
1 2/3 cups buttermilkbuttermilk
1 teaspoon baking sodabaking-soda
2 teaspoons baking powderbaking-powder
1/2 teaspoon saltsalt
1 1/2 cups flourflour
1 tablespoon sugarsugar
3 tablespoons unsalted butter, meltedbutter

Instructions (10 steps)

01Beat the yolks until pale and smooth.
02Beat in the buttermilk and then the baking soda and mix well.
03Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
04Add in the melted butter and mix well.
05Beat the egg whites in another bowl until stiff.
06Fold into the batter until no bits of white are visible.

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Rich recipe — supports nutrition-aware planning.