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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings |
||
| Calories 476 | ||
| Calories from Fat 162 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 869mg | 36% | |
| Potassium 333mg | 9% | |
| Total Carbohydrate 63.2g | 21% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 14.0g | ||
| Protein 14.5g | 28% | |
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Fluffy Buttermilk Pancakes
SERVES 4 , 12 pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cake flour
- 2 1/2 cups buttermilk
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup canola oil
Directions
1
Preheat griddle.2
Mix dry ingredients together.3
Separate eggs and save the egg whites.4
Mix wet ingredients with egg yolks.5
Whip egg whites.6
Mix wet ingredients with dry ingredients.7
Fold egg whites into batter.8
Use 1/3 cup measure to ladle batter onto griddle.9
Flip when the edges are dry.
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Browse similar recipes by category
- Course > Breakfast > Pancakes & Waffles
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Cookgirl
On Aug 28, 2008
This is an amazing pancake recipe and possibly one of the best ones I've ever tried. I was confused by the directions including ingredients listed out of order and whether or not to whip the egg whites to soft or stiff peaks. I also added 1/2 teaspoon vanilla extract but will omit it next time as the pancakes didn't need it. I do think though that the next time I will decrease the amount of all-purpose flour and increase the cake flour. The pancakes don't need much maple syrup either. In fact, I ate these for breakfast and lunch today. Thank you for posting the recipe.
From: Bonnie G #2
On Dec 17, 2007
Very nice pancake recipe, loved how light they came out and I knew this would be a winner when I noticed the beaten egg whites and was I ever right. I did have to add a little more flour to get the right consistancy as mine was very thin. Once I did that, they fluffed up great, made plenty and now I've put some in the freezer to see how they do when reheated. The recipe takes a few more steps than some of the other recipes I've seen, but so worth it. Thanks Jubal, we really enjoyed this.
From: Bev
On Jun 13, 2004
There is no doubt about it, these pancakes are incredible! I knew when I read in the steps that the egg whites are first whipped and then folded into the batter that these would be light and fluffy. This recipe did not disappoint me in the least! Light and fluffy and very flavorful, this pancakes requires the minimum quantity of syrup. I topped with freshly picked blackberries and raspberries with just a hint of freshly whipped cream to dress the top. Excellent! I will definitely make this recipe again! Thanks for sharing this with us at Zaar, Jubal!
From: Corrin Zzzz
On Nov 5, 2002
Amazing! This recipe has ended my on-going search for the perfect pancake! However, it was not without a few minor exceptions to the original. The quantities below replace those listed in the original recipe, but otherwise follow the original instructions. Enjoy!
I use 1 1/3 cup buttermilk
2 rounded Tablespoons POWDERED sugar
1 Tablespoon vanilla
1/2 teaspoon salt
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