Great pancakes come in all different varieties– chocolate chip, banana, whole wheat, blueberry, gluten-free. We’d like to share one of our favorite pancake recipes with you today. It’s a scrumptious, light buttermilk pancake recipe.
What makes this recipe so delicious is the combination of the baking powder and baking soda to leaven the pancakes. The baking soda made the pancakes lighter and more tender while the baking powder helped the pancakes rise and become fluffier. Keep reading below for this fantastic recipe…
(makes about 9 pancakes)
- 2 cups flour
- 4 teaspoons sugar
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, separated
- 2 cups buttermilk
- 1-2 tablespoons milks (optional, if the batter is too thick)
- 4 tablespoons butter, melted
- Mix together the dry ingredients in a medium bowl. Pour the buttermilk into a large measuring cup. Mix together the egg yolks with melted butter, then stir into the buttermilk. Whisk the egg white in a large bowl to stiff peaks.
- Dump the milk and yolk mixture into the dry ingredients, and whisk until just mixed. Quickly fold the eggs into the batter.
- Meanwhile, heat a griddle or large skillet over medium-high heat. Brush the griddle generously with oil or butter. Ladle the batter onto the griddle, about 1/4 cup at a time depending on the size of pancakes you want. After about 2 to 3 minutes, flip the pancakes and cook for a remaining 1 to 2 minutes or until both sides of the pancakes have browned. Re-oil the skillet and repeat until all pancakes are cooked.
- Serve warm with butter, maple syrup and fresh fruit.
Recipe adapted from Martha Stewart