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Ultimate Foolproof Buttermilk Pancakes

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Ingredients

Adjust Servings:
3 eggs, separated
1 2/3 cups buttermilk
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted

Nutritional information

71
Calories
24 g
Calories From Fat
2.7 g
Total Fat
1.5 g
Saturated Fat
33.3 mg
Cholesterol
189.9 mg
Sodium
8.9 g
Carbs
0.2 g
Dietary Fiber
1.7 g
Sugars
2.6 g
Protein
819 g
Serving Size

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Ultimate Foolproof Buttermilk Pancakes

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    I love this recipe. But I do understand why some people wrote the pancakes are 'eggy'. But I fixed that. Mine were eggy too on my first attempt. Just don't whip the egg whites until STIFF. Stop when soft, not stiff, peaks form. Then you can fold in the egg whites easily and completely, no visible egg white, and without overworking the batter. This gets rid of that egginess. Other than STIFF egg whites the recipe is written perfectly and if you follow it exactly each and every pancake will be awesome.

    • 60 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    The Best (No Kidding) Buttermilk Pancakes,I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing–you must use real maple syrup and you must warm it before serving it with the pancakes.,I love this recipe. But I do understand why some people wrote the pancakes are ‘eggy’. But I fixed that. Mine were eggy too on my first attempt. Just don’t whip the egg whites until STIFF. Stop when soft, not stiff, peaks form. Then you can fold in the egg whites easily and completely, no visible egg white, and without overworking the batter. This gets rid of that egginess. Other than STIFF egg whites the recipe is written perfectly and if you follow it exactly each and every pancake will be awesome.,The texture and taste of these are perfect. I didnt add sugar but they were still delicious. This is more work than other pancake recipes but worth it. Ill be using this recipe from now on.


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    Steps

    1
    Done

    Beat the Yolks Until Pale and Smooth.

    2
    Done

    Beat in the Buttermilk and Then the Baking Soda and Mix Well.

    3
    Done

    Sift in the Dry Ingredients Mixing as You Add; Make Sure the Batter Is Smooth.

    4
    Done

    Add in the Melted Butter and Mix Well.

    5
    Done

    Beat the Egg Whites in Another Bowl Until Stiff.

    6
    Done

    Fold Into the Batter Until No Bits of White Are Visible.

    7
    Done

    Let Batter Stand About 20 Minutes Before Making Pancakes.

    8
    Done

    Make Sure Your Griddle Is Really Hot (the Old Water Droplet Test).

    9
    Done

    Ladle Batter Onto Griddle; Turn When Bubbles Form Across the Cakes and Allow to Lightly Brown on the Second Side.

    10
    Done

    Serve With Warm Maple Syrup and Sweet Butter.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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