Fluffy Pancakes – soft, light and fluffy pancakes made from scratch with a beautiful golden brown color and taller rise. A melt-in-your-mouth breakfast experience!
1 3⁄4 cups (320 g) buttermilk(See notes for substitute)
Oil and/or butter for oiling skillet
Instructions
In a Large bowl combine flour, salt, sugar, baking soda and nutmeg (if using any), whisk to fully combine.
In another medium bowl combine egg yolks, milk, melted butter and vanilla. Thoroughly mix.
Whisk egg whites until fluffy about 3-5 minutes. Then add to pancake, mix as little as possible until fully combine. You will have a thick batter. Do not over mix.
Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about ¼ cup each of the batter onto the cast. You will probably need to help spread the batter.
Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry until bubbles start to appear on surface and edges of pancake starts to brown about 2-3 minutes.
Flip and cook the other side for another minute or two until golden brown. Repeat until pancake mixture is finished.
Remove and serve immediately with syrup and/or butter.
Notes
To replace regular flour and baking powder, use 2 cups + 1 tablespoon self-rising flour.
You can always pre-mix all the dry ingredients and put it in jar or large containers for convenience. Then add the rest of the ingredients when you're reading to make a batch.
Flip the pancakes as gently as possible!
No buttermilk? No worries. An acceptable substitute is milk and lemon juice or vinegar. Combine 1 cup milk with 1 tablespoon lemon juice, let it sit for about 10 minutes. And you are all set.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.