Light Buttermilk Pancakes
Tall, tender buttermilk pancakes lightened with whipped egg whites and fried in butter.
Equipment
- Griddle or large skillet
- Wire rack
- Mixing bowls
- Whisk
- Half cup measuring scoop
Ingredients
- ½ cup unsalted butter melted and cooled
- 2 ½ cups all purpose flour
- ¼ cup granulated sugar
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
- 2 cups buttermilk
- ½ cup whole milk
- 2 large eggs separated
- 2 tbsp butter or bacon grease for the pan
Instructions
- Warm the oven. Heat to 200 degrees F with a rack over a baking sheet. Mix the dry. Whisk 2 1/2 cups flour, 1/4 cup sugar, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.
- Mix the wet. Whisk 1/2 cup melted butter, 2 cups buttermilk, 1/2 cup milk, and 2 egg yolks. Beat the whites. Whisk the 2 egg whites 30 seconds until foamy.
- Fold together. Stir wet into dry gently, then fold in the whites, leaving small streaks.
- Heat the pan. Grease a griddle with 2 tablespoons butter or bacon grease over medium heat.
- Griddle. Scoop 1/2 cup batter, cook 2 to 3 minutes per side until golden.
- Hold. Keep the pancakes on the rack in a single layer until serving.
Notes
Substitutions: Butter replaces bacon grease for cooking.
Tips: Fold the whites gently and keep finished pancakes on a rack.
Storage: Refrigerate up to 3 days or freeze for 1 month.