Working from home means being able to eat breakfast, and although that usually amounts to some tea and an egg, sometimes you wake up and want a pancake breakfast. I first tried making these for my parents and couldn’t find any recipes that felt quite right, so I combined a few and discovered this dynamite pancake preparation. Nothing original on my part, but the fake buttermilk and separated eggs create a fluffy, perfect-every-time pancake. I’ve made these thrice more since and won’t need another pancake recipe ever. They’re best shared with company and are seriously so good— really, this is the only half-decent picture I have of them because they’ve been devoured every time.
Foolproof Fluffy Pancakes
Makes about 12 pancakes.
- 1 1/2 cups (195 g) all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (354 ml) buttermilk, see #3 for substitute
- 2 large eggs, separated
- 4 tablespoons unsalted butter
- blueberries (optional)
- Melt butter and set aside to cool.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- If you cannot find buttermilk, make a substitute by measuring out 1 1/4 cups (295 ml) milk and adding either a splash of white vinegar or a squeeze of lemon juice. The mixture will curdle slightly. Set aside for 15 minutes.
- Beat the egg whites to stiff peaks.
- Whisk the egg yolks in with the buttermilk until homogenous, then slowly drizzle in the melted butter while whisking.
- Gently fold in the egg whites to the buttermilk mixture until just combined, then pour this mixture over the dry mixture and fold until just combined. The mixture will still be lumpy in appearance, but as you fold, there should be no dry spots.
- Prep a nonstick pan or electric griddle with butter or nonstick cooking spray and use medium-low heat. Use 1/4 cup dry measure to portion out batter into pancakes, leaving enough room between them. Gently drop blueberries, chocolate chips, or other preferred extras onto the pancakes as they cook. When bubbles begin to appear on top, flip the pancakes until completely set. Serve warm with maple syrup and butter.