This is big news.
HUGE news. Like, we landed on the moon! huge. Or hey, all the laundry is actually done! huge.
I’ve finally found it. The most fantastical, delightful, lovely pancake recipe.
It’s been a long road, friends. We’ve eaten a lot of flat pancakes. We’ve eaten a lot of pancakes that resemble bricks. We’ve consumed more than a few rubbery pancakes. We’ve eaten pancakes salty with the tears of futility (okay, that was perhaps a little dramatic).
But that’s all over now. Because we’ve finally found the one. And we’re never going back.
These are perfect. PERFECT! Everything I’ve ever wanted in a pancake.
Fluffy. Puffy. Buttery. Airy. Comfort-y.
They’re so good they don’t even need butter and syrup.
Of course that didn’t stop me from adding it anyway. Because let’s face it, the night you’re having pancakes for dinner is not the night to practice restraint.
Believe it or not, they get even even better with syrup. The syrup soaks into every little nook and cranny so every bite has the perfect balance of puffy, buttery pancake and sweet, sultry syrup. Nooks and crannies, people. Nooks and crannies! In your pancakes.
So let’s get down to business about the recipe. This is an easy, easy recipe! Promise.
The secret? A separated egg.
That’s it. You don’t have to whip egg whites, search the aisles of your grocery store for malt powder, or spend a billion dollars on a stand mixer.
All you do is separate an egg. Add the yolk in with your other wet ingredients. Add the white at the very end of the recipe.
I don’t know why it works. I don’t know why it creates the fluffiest, most delicious pancakes ever. I’m sure it’s some crazy law of science or something.
All I know is this:
These pancakes are perfect.
You should make them soon…and by soon I mean today…and by today I mean now.
Perfect Fluffy Pancakes
- 1 1/4 cups flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 egg, separated
- 4 Tablespoons butter, melted and cooled
- 1 cup buttermilk
- 1/4 cup milk
- Canola oil
- Heat a griddle over medium heat and cover with a thin layer of neutral oil. In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.
- In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.
- Add yolk mixture to dry mixture and stir gently until barely combined.
- Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That's okay! We like lumps and bumps in our pancake batter.
- Drop mixture by the half cup full onto the preheated pan. Sprinkle blueberries, chocolate chips, or other mix ins onto the surface of pancakes. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with butter and warm real maple syrup. (I know, I know, the real stuff is expensive. But as they say, ain't nothin like the real thing baby!)
|Amount Per Serving||As Served|
|Calories 336kcal Calories from fat 144|
|% Daily Value|
|Total Fat 16g||25%|
|Saturated Fat 8g||40%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Recipe adapted from The Kitchn