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Fluffy Buttermilk Pancakes

Source of Recipe

From "Gather At Home" by Monika Hibbs


Recipe Introduction

"Liam and Lillya request pancakes almost every morning. And I don't blame them. Who doesn't love pancakes—especially when they're heart shaped and delivered in bed? This pancake recipe will make you fall in love every day of the year. It never disappoints. The extra-fluffy texture of the pancakes is thanks to the whipped egg whites. My trick is to make more than we'll need, freeze the extras, and pop them in the toaster the next morning. This makes busy breakfasts before school a no-brainer."

List of Ingredients

â—¦ 1 ¾ cups all-purpose flour
â—¦ 2 tablespoons granulated sugar
â—¦ 1 ½ teaspoons baking powder
â—¦ 1 teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ 2 eggs, separated
â—¦ 1 ½ cups buttermilk
â—¦ 2 teaspoons pure vanilla extract
â—¦ 2 tablespoons unsalted butter, melted, plus more for cooking

Toppings (optional):
â—¦ 1 ½ cups whipped cream
â—¦ 1 cup pure maple syrup
â—¦ ½ cup each fresh strawberries, raspberries, or fruit of choice


Recipe

Preheat the oven to 275° F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the egg yolks, buttermilk, vanilla, and melted butter. Pour the buttermilk mixture into the center of the flour mixture and whisk until just combined, making sure not to overmix. It's okay if some lumps remain.

In a large, clean bowl, whip the egg whites with a hand mixer or a large whisk until they're light and fluffy, and hold a peak. Gently fold them into the pancake batter using a rubber spatula.

Heat a nonstick frying pan over medium heat and add enough butter to coat the pan. If using a heart-shaped pancake mold, spray the inside of the mold with cooking spray. Pour about ¼ cup of batter into the pan or mold. Wait until bubbles start to form around the edges (about 2 minutes), then flip and cook the pancake for another minute, until golden brown on each side. Transfer cooked pancakes to the prepared baking sheet and slide them into the oven to keep warm. Repeat until there is no more batter.

Serve with whipped cream, maple syrup, and fresh fruit, if desired. Leftover pancakes can be stored in an airtight container in the freezer for up to three months.

Serves 4 to 6