Pairs well with The Kitchn's Lofty Buttermilk Pancakes
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The Kitchn's Lofty Buttermilk Pancakes
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A recipe for perfect fluffy buttermilk pancakes with a special egg technique for extra fluffiness and soft texture.
00:10:00 total
Serves 4
medium
Breakfast
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Ingredients
- unsalted butter - watch the video to see (melted and cooled)
- all-purpose flour - watch the video to see (for the batter)
- granulated sugar - watch the video to see (to add sweetness)
- salt - watch the video to see (to balance flavor)
- baking powder - watch the video to see (for leavening)
- baking soda - watch the video to see (for leavening)
- egg yolks - watch the video to see (separated from whites)
- egg whites - watch the video to see (added last without whisking)
- buttermilk - watch the video to see (at room temperature)
- milk - watch the video to see (at room temperature)
- fat for cooking - watch the video to see (generous amount for crispy edges)
Instructions
- Melt Butter: Melt the butter and let it cool to room temperature.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Combine Wet Ingredients: In another bowl, separate the egg yolks and mix them with buttermilk and milk, both at room temperature.
- Add Butter to Wet Mixture: Add the cooled melted butter to the wet ingredients and mix.
- Combine Wet and Dry: Mix the wet ingredients into the dry ingredients until just combined.
- Add Egg Whites: Add the egg whites last without whisking them, folding them gently into the batter.
- Cook Pancakes: Cook pancakes in a generous amount of fat over medium heat for about 2 and 1/2 minutes per side, flipping once bubbles appear on the surface.
