Fluffy Pancakes
Ingredients
The batter
-
2
cups
flour
-
¾
teaspoon
salt
-
4
tablespoons
sugar
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼-½
teaspoon
grated nutmeg (optional)
-
2
large
eggs (yolks and whites separated)
-
¼
cup
butter (melted)
-
½
teaspoon
vanilla extract
-
1¾
cups
buttermilk
For cooking
-
as needed
oil and/or butter (for greasing skillet)
Instructions
- Combine flour, salt, sugar, baking powder, baking soda, and nutmeg in a large bowl and whisk together.
- In another bowl, mix egg yolks, buttermilk, melted butter, and vanilla until well combined.
- Whisk egg whites in a separate bowl until fluffy, then gently fold into the batter mixture.
- Heat a lightly oiled skillet over medium-high heat.
- Pour about ¼ cup of batter onto the skillet and gently spread it out.
- Cook until bubbles form on the surface and edges start to brown, about 2-3 minutes.
- Flip the pancake and cook for another minute or two until golden brown.
- Repeat with remaining batter and serve immediately.
Nutrition Facts (estimated)
Servings
8-10 pancakes
Calories
405
Total fat
25g
Total carbohydrates
36g
Total protein
8g
Sodium
700mg
Cholesterol
106mg
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