Craving fluffy, golden-brown pancakes? Look no further! This is the ultimate pancake recipe that will have you flipping with joy.
INGREDIENTS
- 1/2 cup (1 stick) butter, melted and cooled
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons baking soda (see note)
- 2 teaspoons baking powder (see note)
- 2 cups buttermilk
- 1/2 cup whole milk
- 2 large eggs, separated
- Bacon grease or butter, for frying
INSTRUCTIONS
- Preheat Oven: Set your oven to 170°F (or its “keep warm” setting) to keep pancakes warm as you cook.
- Prepare Mixing Bowls: Grab three bowls—one large, one medium, and one small.
- Melt Butter: Melt the butter in the large bowl using a microwave and let it cool slightly.
- Combine Dry Ingredients: In the medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
- Mix Wet Ingredients: Add the buttermilk and milk to the melted butter. Separate the eggs, adding the yolks to this mixture. Whisk until combined.
- Beat Egg Whites: In the small bowl, lightly whisk the egg whites for about 20 seconds, just until bubbly.
- Combine Batter: Add the wet ingredients to the dry ingredients and gently mix with a wooden spoon. Stop when the batter is mostly combined, leaving some streaks of flour visible.
- Fold in Egg Whites: Gently fold the egg whites into the batter, leaving streaks for a light and fluffy texture.
- Heat Pan: Preheat a griddle or large frying pan over medium heat. Grease with a thin layer of bacon grease or butter.
- Cook Pancakes: Scoop 1/2 cup of batter onto the hot griddle. Cook until bubbles form and start to pop on the surface, then flip. Cook for 2–3 minutes on the other side until golden brown.
- Keep Warm: Place finished pancakes on a wire rack and keep warm in the preheated oven while cooking the rest of the batter.
- Serve: Enjoy warm with butter, syrup, and—if you’re adventurous—peanut butter!
