Light and Fluffy Pancakes

These pancakes are made light and fluffy with beaten egg whites. Add chopped pecans to the batter for an extra crunch.

Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1⁄2 tsp. salt
  • 1 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1 cup buttermilk
  • 3⁄4 cup whole milk
  • 2 large eggs, separated
  • 1⁄4 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 1⁄4-cup portions, spreading slightly. When the edges begin to look a little dry and bubbles on top are popping (after about 2 to 3 minutes), turn over and cook the other side until browned (about 2 minutes longer).
  • Repeat with remaining oil and batter.