Buttermilk Pancakes

Buttermilk Pancakes

My husband’s pancakes are my absolute favorite. Every weekend, I eagerly anticipate him asking me if I would like him to make some. No need for him to ask. “Yes!” is a given.

Some people use boxed pancake mixes in the effort to save time; however, making homemade pancakes only takes a few more minutes, and their flavors don’t even come close. Pancakes made from boxed mixes tend have a flat, chemical taste, while these homemade pancakes are rich and buttery with much more depth of flavor. Buttermilk, which is the crucial ingredient, provides the perfect hint of tanginess and gives theses pancakes their light and fluffy texture.

Give them a try, and I think you will agree. 

Buttermilk Pancakes

Yields 6 pancakes

2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups buttermilk
2 large eggs, separated
2 tablespoons unsalted butter, melted

Begin heating an electric griddle (or large frying pan) to 350 degrees.

To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine and set aside.

To a small bowl, add the eggs whites and buttermilk. Whisk to combine and set aside.

To a small bowl, add the egg yolks and melted butter. Whisk to combine.

Add the two bowls of wet ingredients to the bowl of dry ingredients. Gently whisk together the ingredients just until combined. Do not overmix. Batter should be lumpy.

Pancake Batter

Lightly butter the heated griddle, and wipe away excess with a paper towel. Ladle approximately 1/2 a cup of mixture onto the heated griddle for each pancake.

Poured Pancakes

Cook until golden brown, approximately 2 to 3 minutes. Flip the pancakes and cook until the other side is golden brown, approximately 1 to 2 minutes. Serve immediately with a little butter and hot maple syrup.