How To Make The Fluffiest Pancakes



for 8 pancakes

2 ½ cups all-purpose flour(310 g)

3 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 ½ cups buttermilk(600 mL)

8 tablespoons unsalted butter, 1 stick, melted

2 eggs, whites and yolks seperated

1 tablespoon unsalted butter, plus more for serving

blueberry, optional

chocolate chip, optional

maple syrup, for serving


In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.

In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.

Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.

Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.

Let the batter rest for 15-30 minutes at room temperature.

Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.

Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.

Serve the pancakes with butter and maple syrup.


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