With the advice of culinary super-nerd, J. Kenji Lopez-Alt and his smart book "The Food Lab", I share with you the secret to making THE BEST BUTTERMILK PANCAKES OF YOUR LIFE: Whipped egg white merginues.
Just a small dallop of stiffly whipped egg whites puts so much air into the pancake batter, it's freaking incredible!
- Fresh blueberries and raspberries
- Chocolate chips and peanut butter chips
- Sliced bananas
- Chopped up crispy bacon
- Sprinkles (save some for yourself because sprinkles are for winners, and you, my friend...)
Super Fluffy Buttermilk Pancakes
(inspired by J. Kenji Lopez-Alt)
Makes ~12 pancakes
Dry Mix Ingredients
2 cups (10 oz.) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 Tbs cane sugar, granulated
Wet Mix Ingredients
2 large eggs, separated into yolks and whites
4 Tbs unsalted butter, melted
2 1/2 cups buttermilk
1/4 tsp pure vanilla extract
1/8 tsp cream of tartar
Non-stick cooking spray (for griddle if needed)
- Preheat a non-stick griddle to medium-high heat (340°F). Make sure the griddle is turned on at least 10 minutes before cooking. (If you don't have a griddle, you can also use a non-stick, heavy-bottomed skillet over the stove.)
- In a medium bowl, make the dry mix by whisking all the dry ingredients together. Set aside.
- In a large bowl, add the egg yolks. While whisking vigorously, slowly pour the melted butter into the egg yolks. You don't want to pour the butter too fast, or else the egg yolks with curdle from the warm butter. Keep whisking for a minute after all the butter has been added to make sure that all the butter and egg yolks have mixed completely.
- Pour the buttermilk and vanilla extract into the egg yolk mixture and whisk to thoroughly mix. Set aside.
- In another medium bowl and an electric hand mixer, whisk the egg whites and cream of tartar until stiff peaks have formed. Stiff peak phase happens when you can pull the whisk straight out of the egg whites, and a little curly-q "Elvis hairstyle" dallop stands up from where the whisk was.
- Gently fold the whipped egg whites into the buttermilk mixture. Don't stir too hard, or else the egg whites will deflate.
- Gently fold the dry mix into the buttermilk egg mixture. Again, be nice and gentle here because we don't want the egg whites to deflate.
- Keep mixing the batter until all the large clumps of dry mix are gone. Small clumps of dry mix are okay. Don't over-mix the batter!
- Spray some non-stick cooking spray to the griddle, and spread with a paper towel until no visible liquid remains on the griddle.
- Using a 1/4-cup measuring cup or ladle, pour the pancake batter into circles on the griddle - careful not to overcrowd the griddle because you need a little room to flip them.
- If you're add mix-ins, sprinkle the fruits or chips onto the top of each pancake as soon as you pour the batter onto the griddle.
- Cook the pancakes for ~2 minutes - until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
- Flip the pancakes and cook on the second side for another 2 minutes, until the second side is completely set and golden brown.
- Serve the pancakes immediately, or keep them on a wire racked baking sheet in a warm oven until it's time to eat!