I’ve always wanted my own pancake recipe that I could truly rely on, and I think I’ve finally found it. This easy pancake recipe is so easy to whip up! The pancakes are light fluffy and are great for breakfast or brunch. While searching for the perfect pancake recipe I tried out a few different techniques from folding the batter instead of mixing to the perfect fat to cook them in. I found that folding the batter helped keep a good amount of air in it. However a major game changer was folding in the egg white half way through mixing the batter. Waiting to add the egg whites at this point added this amazing fluffiness to the batter that you just don’t get otherwise. The pancakes also get fluffier as you cook them. So in the end you will have nice tall pancakes. After I shot the video for my YouTube channel I put these in the freezer for the weekend, and we enjoyed them with a delicious blueberry compote I had left over from a cake. Let me just say it was divine! So I definitely suggest adding berries on top if you have them. I hope you enjoy this recipe as much as I do!
- 1/2 c Unsalted Butter 113 g
- 2 c Buttermilk 516 g
- 2 Eggs Separated
- 1/2 c Whole Milk 119 g
- 2-1/2 c Allpurpose Flour 432 g
- 1/4 c Sugar 54 g
- 2 tsp Baking Powder 10 g
- 2 tsp Baking Soda 10 g
- 1 t Salt 6 g
- Sift all dry ingredients together.
- Separate the egg yolks from the whites and put them in a separate bowl.
- Whisk the egg yolks, buttermilk, whole milk, and melted butter together.
- Gently mix the liquid ingredients into the dry ingredients until half combined.
- Add the egg whites and gently fold them into the batter.
- Warm up your pan and spray it with cooking spray.
- Pour 1/3 c of pancake batter into the pan, and cook until golden on one side. Then flip the pancake and cook until golden brown.
- I found it less messy to cook one pancake at a time. Also I wouldn't recommend using butter to cook the pancakes in the pan. It caused them to burn in my option.
Are the egg whites whipped before folding into batter??