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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
fluffy-pancakes-recipes-kitchen-conundrums-1014.jpg
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving
2 tablespoons vegetable oil, plus more for cooking
3 large egg whites, room temperature, beaten to stiff peaks
Pure maple syrup, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
fluffy-pancakes-recipes-kitchen-conundrums-1014.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes about 10
Recipe Summary
Yield: Makes about 10
Yield: Makes about 10
Makes about 10
fluffy-pancakes-recipes-kitchen-conundrums-1014.jpg
fluffy-pancakes-recipes-kitchen-conundrums-1014.jpg
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 3 1/2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1 1/2 cups buttermilk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving
- 2 tablespoons vegetable oil, plus more for cooking
- 3 large egg whites, room temperature, beaten to stiff peaks
- Pure maple syrup, for serving
Directions
Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.
Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
8
4 star values:
9
3 star values:
6
2 star values:
11
1 star values:
7
Reviews (3)
Add Rating & Review
41 Ratings
5 star values:
8
4 star values:
9
3 star values:
6
2 star values:
11
1 star values:
7
Add Rating & Review
41 Ratings
5 star values:
8
4 star values:
9
3 star values:
6
2 star values:
11
1 star values:
7
41 Ratings
5 star values:
8
4 star values:
9
3 star values:
6
2 star values:
11
1 star values:
7
41 Ratings
5 star values:
8
4 star values:
9
3 star values:
6
2 star values:
11
1 star values:
7
- 5 star values:
- 8
- 4 star values:
- 9
- 3 star values:
- 6
- 2 star values:
- 11
- 1 star values:
- 7
Martha Stewart Member
Rating: 5 stars
11/03/2017
Great recipe. Daughter a I love these. Will be made often.
Martha Stewart Member
Rating: 5 stars
07/29/2017
My kids love it
Martha Stewart Member
Rating: 4 stars
12/21/2014
I would avoid the egg whites. Or perhaps less egg whites? My batter looked just like the video but once I folded in the egg whites it was more fluid and runny.
Martha Stewart Member
Rating: 5 stars
11/03/2017
Great recipe. Daughter a I love these. Will be made often.
Rating: 5 stars
Rating: 5 stars
07/29/2017
My kids love it
Rating: 4 stars
12/21/2014
I would avoid the egg whites. Or perhaps less egg whites? My batter looked just like the video but once I folded in the egg whites it was more fluid and runny.
Rating: 4 stars
All Reviews for The Fluffiest Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for The Fluffiest Pancakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
