Light and Fluffy Pancakes
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These pancakes are made light and fluffy with beaten egg whites. Add chopped pecans to the batter for an extra crunch.
Hands-on: 30 minutesTotal: 30 minutes
- 2 cups all-purpose flour
- 2 Tbsp. sugar
- ½ tsp. salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 cup buttermilk
- ¾ cup whole milk
- 2 large eggs, separated
- ¼ cup melted butter
- 1 Tbsp. vegetable oil
- In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, milk, egg yolks, and melted butter. Blend wet ingredients into dry ingredients until just moistened.
- Beat egg whites in a medium bowl until stiff peaks form. Fold into batter until well incorporated.
- Heat a small amount of oil in a large skillet over medium heat. When oil is hot enough for a drop of water to sizzle and pop, scoop pancake batter onto the skillet in about ¼-cup portions, spreading slightly. When the edges begin to look a little dry and bubbles on top are popping (after about 2–3 minutes), turn over and cook the other side until browned (about 2 minutes longer).
- Repeat with remaining oil and batter.