If you’re looking for a basic, all-American pancake recipe, this is it! The secret to the fluffiest pancakes is to separate the whites from the yolks and whip the whites until stiff peaks form. Then, you gently mix the fluffy egg whites into batter to fluff it all up. This gives so much air and ups the fluffy factor in your pancakes. It does take a little extra effort but it is so worth it.
I’m writing this recipe here because I refer back to this recipe so often and it’s a handy place for me to find it- hopefully you too! I was happy to make these pancakes for Easter, while we are still in the quarantine. We just received our once-a-week grocery delivery yesterday and we got milk and blueberries- they made their appearance in their Sunday best here.
Feel free to omit the lemon zest or blueberries- they are my favorite flavors. You can sub any other berries, fresh or frozen, or leave them out completely.
I like to top mine with a little ground flax seed for added nutrition and the nutty taste. It ups the fiber and omega-3’s so I don’t feel so bad eating pancakes.
Fluffy Pancake Recipe
Makes 10-12 pancakes
Prep time: 15 minutes
Ingredients:
- 1 ½ (190g) cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tablespoons sugar
- ½ teaspoon salt
- 1 cup buttermilk (or milk with 1 T lemon or white vinegar)
- 2 eggs, whites and yolks separated
- 1 teaspoon vanilla extract
- ½ lemon, zested
- ¼ cup butter, melted
Optional: add 1 cup blueberries or sliced bananas
Directions:
Directions:
Mix all the dry ingredients first. In a separate bowl, mix the buttermilk, yolks, vanilla, lemon zest and butter. Then mix wet ingredients into the dry ones. Mix just until moistened. A few dry spots are okay.
Then, whisk the egg whites in a clean bowl with an electric whisk until soft peaks form. Click here if you’re looking for a good electric whisk. Fold ⅓ of the whites into the batter. Then, add the rest of the egg whites to the batter and fold gently. Add the berries at this time if you like.
On a nonstick skillet on medium to low heat, spoon about 1/4 cup of batter on the skillet. When it starts to bubble around the edges and gets dry a little around the edges, flip. Cook another 3 minutes or so, or until golden brown. When both sides are golden brown, reserve on a plate and cover with foil or place in an oven at 200 F to keep warm. Serve with maple syrup, fresh fruit, or jam.
Notes:
Dairy-free- if you want to make them dairy-free replace buttermilk with any plant-based milk like soy or almond and use dairy-free margarine.
