The Secret to Perfect Buttermilk Pancakes from Scratch
I’m going to let you in on the secrets to making buttermilk pancakes not only as good as your favorite restaurant’s, but better! The use of real ingredients and adhering to a few restaurant secrets will produce a light and fluffy pancake that no box can ever replicate.
Servings: 4 servings
- 2 ½ cups Flour
- ¼ cup Sugar or malted milk powder
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- ½ tsp Salt
- 2 Eggs yolks separated
- 2 ½ cups Buttermilk adjust as needed to get pourable consistency
- ½ cup Butter melted, 8 tbsp
Separate egg yolks from whites and whisk egg whites until stiff peaks are formed.
Combine egg yolks, melted butter, and buttermilk in a bowl and mix together.
In separate dish combine all dry ingredients and mix together.
Once wet and dry ingredients are each are mixed, combine together. Do not over mix or the pancakes will be tough. Mix just to combine leaving some lumps. (The lumps will work themselves out and you will have a lighter pancake for stirring less)
FOLD egg whites into mixture half at a time being careful not to overly agitate.
Let the batter rest 15-30 minutes.
Heat griddle to 375 degrees and brush with butter before frying.