Description
These Best Fluffy Pancakes are cloud-soft, golden on the outside, and irresistibly light inside. The secret lies in folding whipped egg whites into a tender buttermilk batter—perfect for slow weekend mornings or a quick weekday treat.
Ingredients
1 ¼ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup milk
1 large egg, separated
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for cooking
Instructions
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk the buttermilk, milk, egg yolk, melted butter, and vanilla until smooth.
3. Beat the egg white until stiff peaks form.
4. Pour the wet ingredients into the dry and mix until just combined. Fold in the egg white gently.
5. Heat a non-stick skillet over medium heat with butter or oil. Pour ¼ cup of batter per pancake.
6. Cook until bubbles form, then flip and cook until golden brown.
7. Serve warm with your favorite toppings.
Notes
For extra fluff, do not skip whipping the egg white.
Do not overmix the batter; lumps are okay.
Use fresh baking powder for best rise.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 145
- Sugar: 3g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pancakes, fluffy pancakes, buttermilk pancakes