Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Many of us on the east coast are snowed in and I can’t think of a better way to spend the morning than making delicious Buttermilk Pancakes.

  • 3/4 Cup White Whole Wheat Flour
  • 3/4 Cup Unbleached Flour
  • 3 Tablespoons Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Buttermilk
  • 2 Large Egg Yolks
  • 2 Tablespoons Canola Oil
  • 3 Large Egg Whites
  1. In large-size bowl combine flours, sugar, baking powder, baking soda, and kosher salt. Stir with a whisk.
  2. In medium-size bowl combine buttermilk and egg yolks. Stir with a whisk. Gradually add buttermilk mixture to flour mixture. Stir with a whisk just until moist. Batter will be slightly lumpy. Stir in canola oil. Let stand 15 minutes.
  3. Place egg whites in medium-size bowl. Beat with a mixer until medium peaks form. Spoon half of egg whites onto batter. Gently fold in. Add remaining egg whites. Gently fold into batter.
  4. Heat nonstick griddle or skillet over a medium heat. Spoon 3 tablespoons batter per pancake onto griddle Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancake over. Cook 2 minutes until done.
  5. Transfer to serving platter. Serve hot.
  6. Serves 6
  7. Prep Time: 25 Minutes Cook Time: 15 Minutes Total Time: 40 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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