The Best Pancake Recipe: Lofty Buttermilk Pancakes

Pancakes get high marks for being one of the most comforting of comfort foods. What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. But here's one with a unique twist, a shortcut actually, that hands-down produces the best pancakes I have ever made. In many pancake recipes you separate the egg white from the yolk, beat the white until peaks form and then gently fold the white into the batter.

But in this recipe, curiously, you don't beat the white before adding it into the batter! You just stir it in. It's that simple and easy, and yet it makes all the difference. These pancakes are quick to come together, foolproof and quite delicious! I don't know the source of this recipe, only that a friend gave it to me a few years ago and it's made my morning pancakes cravings (and pancakes for dinner!) easy to satisfy.

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown. Remove from the skillet to the baking sheet in the oven.

Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter. Serve as soon as possible, with butter and warm maple syrup. If you don't have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

Or just drizzle it on some melty chocolate chip pancakes and savor each little bite. Get more great recipes like this one on our Real Housemoms Breakfast pin board! Follow Real Housemoms’s board RH | Rise & Shine on Pinterest. 1. Combine berries and half of the water in a medium sized pot. Bring to a boil over high heat and then reduce heat to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat.

Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This left me with 3/4 cup dark red raspberry juice. 2. Rinse out any pulp or seeds that may remain in pot and then add hot strained raspberry juice back in. Add sugar and bring to a boil over medium heat.

Reduce heat to low and cook for 5-10 minutes, until slightly thickened. Remove from heat. Stir in vanilla. 3. Allow syrup to cool from hot to warm, then serve over pancakes. Syrup will thicken as it cools. 4. Will keep for a week or two if stored in an airtight container in the refrigerator.



Download Your Free Copy! Download your FREE copy of Dinner Made Easy! Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You'll get one email a week with our favorite recipes and tools to make life easy! Thank you so much for signing up to get our recipes delivered right to your inbox! Check your inbox to get our thank you present and to confirm you really want to sign up! You can unsubscribe at any time but I really hope you stick around! There was an error submitting your subscription.

Share this post