25 minutes
Fluffy and tender pancakes made with a blend of buttermilk and milk, perfect for a delightful breakfast.
Unbleached All-Purpose Flour
cups
teaspoons
teaspoons
teaspoons
teaspoons
cups
cups
Large egg, separated
each
Unsalted Butter, melted
tablespoons
Vegetable Oil, for griddle
to taste
1. Dry Ingredient Mixture
In a medium bowl, whisk together flour, sugar, salt, baking powder, and baking soda until well combined.
2. Wet Ingredient Blend
In a 2-cup Pyrex measuring cup, blend buttermilk and milk. Vigorously whisk in the egg white. In a separate small bowl, mix the egg yolk with melted butter, then stir this yolk-butter blend into the milk mixture.
3. Batter Creation
Pour the wet ingredients into the bowl with dry ingredients, whisking gently until the batter is just mixed and still slightly lumpy. Be careful not to overmix. If the batter is too thick, add an extra tablespoon of milk to adjust the consistency.
4. Preheat and Prep
Warm up a griddle or large skillet over medium-high heat. Generously brush the surface with vegetable oil. Test readiness by sprinkling water onto the griddle; it should confidently sizzle.
5. Pancake Formation
For each pancake, ladle about 1/4 cup of batter onto the griddle, spacing them out to avoid overcrowding. Cook until the bottoms are golden brown and bubbles form on the surface, about 2 to 3 minutes.
6. Flip and Finish
Carefully flip the pancakes and cook until the second side is browned, approximately 1 to 2 minutes. Between batches, reapply oil to the griddle as needed.
When combining wet and dry ingredients, mix just until the flour is moistened. The batter should be lumpy – overmixing develops gluten which will make your pancakes tough.
Wait until you see bubbles forming on the surface of the pancake and the edges look set before flipping. Flip only once to maintain a light and airy structure.
Allow the batter to rest for at least 15 minutes before cooking. This rest period lets the flour hydrate fully and the gluten relax, yielding tender pancakes.
Use high-grade, cultured buttermilk for the best flavor and tenderness. The acidity in buttermilk reacts with the baking soda to create a light and fluffy texture.
Sift together flour, baking powder, baking soda, and salt to avoid lumps. This aerates the flour, leading to lighter pancakes.
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