Description
Warm, golden pancakes with soft, billowy centers and crisp edges, perfect for a cozy breakfast.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 15 g (1 tablespoon) baking powder
- 2 g (½ teaspoon) baking soda
- 25 g (2 tablespoons) fine granulated sugar
- 5 g (1 teaspoon) salt
- 360 ml (1½ cups) buttermilk
- 2 large egg yolks
- 2 large egg whites, lightly beaten
- 60 g (4 tablespoons) unsalted butter, melted and slightly cooled
- 5 ml (1 teaspoon) vanilla extract (optional)
- Vegetable oil or additional butter for the pan
Instructions
- Measure and combine dry ingredients: In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt.
- Mix wet ingredients: In a separate bowl, whisk buttermilk, egg yolks, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Beat the egg whites until soft peaks form and fold into the batter.
- Let the batter rest for 10–15 minutes at room temperature.
- Preheat the griddle or skillet over medium heat and lightly oil.
- Cook pancakes, pouring 60–75 ml (¼–⅓ cup) batter per pancake until bubbles form, then flip.
- Serve immediately with butter and syrup or your preferred toppings.
Notes
For best results, ensure that baking powder is fresh and avoid overmixing the batter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 430
- Sugar: 9g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 110mg