Buttermilk Pancakes
Fluffy Golden Browns
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
1 1/4 cups Flour
1 tbsp. Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 Egg separated
1 cup Buttermilk
1/4 cup Milk
5 tbsp. Butter melted
Instructions
- Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
- Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
- Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
- The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
Notes
Recipe from kitchn.com