Description
Ultra-fluffy pancakes made with separately whipped egg whites for maximum height and the perfect light, airy texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder (fresh, less than 6 months old)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 cups buttermilk
- 4 large eggs, separated
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter or oil for griddle
Instructions
- Separate the eggs, placing whites in a clean bowl for whipping.
- Mix dry ingredients (flour, baking powder, sugar, salt) in a large bowl.
- Combine buttermilk, egg yolks, melted butter, and vanilla in another bowl.
- Whip egg whites until stiff peaks form.
- Gently mix wet ingredients into dry ingredients until just combined.
- Carefully fold in whipped egg whites until incorporated.
- Heat griddle to medium-high (about 375°F).
- Cook pancakes until bubbles form, then flip and cook other side.
- Keep warm in 200°F oven if needed.
Notes
- Don’t overmix the batter to prevent tough pancakes.
- Ensure baking powder is fresh for maximum lift.
- Can prepare batter night before – add fresh whipped whites morning of.
- For best results, use real buttermilk or proper substitute.
- Keep finished pancakes warm on wire rack in oven at 200°F.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 85mg
Keywords: fluffy pancakes, buttermilk pancakes, whipped egg white pancakes, best breakfast pancakes, light and airy pancakes
