Fluffy Buttermilk Pancakes
Amazingly fluffy pancakes are best way to start off the morning!
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- ½ tsp baking soda
- 2 tsp baking powder
- 2 cup buttermilk + an additional ¼ cup if needed
- 2 eggs separated
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup salted butter melted
Instructions
- In a large bowl, sift together flour, baking soda, baking powder.
- In a small bowl, beat egg whites until they reach soft peaks.
- In another bowl, whisk together buttermilk, egg yolks, melted butter, and both extracts.
- Slowly add buttermilk mixture to flour mixture, stirring with a wooden spoon or rubber spatula to combine. DO NOT overmix. There may be flour clump in the batter, but that is okay.
- Now, fold in the egg white, only folding a few times until barely combined. You do not want to deflate the egg whites.
- Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
- Cook until the top of the pancakes look dry, and bubbles emerge, about 2 minutes. Flip and cook an additional 30 seconds-1 minute.
- Serve immediately with butter and warm syrup.