How To Make The Fluffiest Pancakes
featured in Alexis’s Favorite Tasty Recipes
These fluffy pancakes are made with buttermilk, flour, and eggs, then topped with butter and syrup for a classic breakfast treat.
Tasty Team
94% would make again
Total Time
55 minutes
55 min
Prep Time
35 minutes
35 min
Cook Time
20 minutes
20 min
Inspired by food52.com
Total Time
55 minutes
55 min
Prep Time
35 minutes
35 min
Cook Time
20 minutes
20 min
Ingredients
for 8 pancakes
- 2 ½ cups all-purpose flour (310 g)
- 3 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ cups buttermilk (600 mL)
- 8 tablespoons unsalted butter, 1 stick, melted
- 2 eggs, whites and yolks seperated
- 1 tablespoon unsalted butter, plus more for serving
- blueberry, optional
- chocolate chip, optional
- maple syrup, for serving
Nutrition Info
- Calories 299
- Fat 15g
- Carbs 33g
- Fiber 1g
- Sugar 6g
- Protein 7g
Estimated values based on one serving size.
Preparation
- In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
- In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
- Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
- Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
- Let the batter rest for 15-30 minutes at room temperature.
- Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
- Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
- Serve the pancakes with butter and maple syrup.
- Enjoy!
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Inspired by food52.com