Classic Buttermilk Pancakes
Discover the timeless delight of these Classic Buttermilk Pancakes, a cherished recipe unearthed from my great-great-grandfather Nelson's collection. This recipe stands out with its unique method of separating eggs for an unforgettable fluffiness and a rich flavor profile. Serve these pancakes with your favorite toppings, whether it's syrup, fresh fruit, or a sprinkle of powdered sugar, and enjoy a delightful breakfast that embodies both tradition and comfort. On special occasions, feel free to experiment by adding honey, a sprinkle of cinnamon sugar, or even cocoa powder with chocolate chips to customize your pancakes to perfection!
N/A
Servings
114
Calories
9
Ingredients
Ingredients
Egg Whites
2 (Stiffly beaten)
Egg Yolks
2 (Beaten)
Butter
2 tablespoons (Melted)
Buttermilk
1 cup (Liquid)
Flour
1 cup (Sifted)
Sugar
1 tablespoon (Granulated)
Salt
1/2 teaspoon (Regular)
Baking Powder
1/2 teaspoon (Regular)
Baking Soda
1/2 teaspoon (Regular)
Instructions
1
In a small bowl, use an electric mixer to beat the egg whites until stiff peaks form. This will help create light, airy pancakes.
2
In a separate large bowl, beat the egg yolks until well blended. Add the melted butter and mix until combined.
3
Stir in the buttermilk gradually to the egg yolk mixture until fully integrated.
4
Sift together the flour, sugar, salt, baking powder, and baking soda. Gradually fold this dry mixture into the wet ingredients, being careful not to over-mix.
5
Gently fold in the beaten egg whites, ensuring they are fully incorporated but with lightness maintained.
6
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter onto the skillet for each pancake.
7
Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
8
Repeat with remaining batter, adding more butter to the skillet as needed, and serve warm with your favorite toppings.
Nutrition Information
4.75g
Fat
14.38g
Carbs
2.88g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making these Classic Buttermilk Pancakes so fluffy?
The secret to their unforgettable fluffiness is the unique method of separating the eggs and beating the egg whites until stiff peaks form before folding them into the batter.
Where does this pancake recipe originate from?
This recipe is a cherished family heirloom unearthed from the collection of the creator's great-great-grandfather, Nelson.
How many ingredients are needed for this recipe?
There are 9 ingredients in total: egg whites, egg yolks, butter, buttermilk, flour, sugar, salt, baking powder, and baking soda.
How should the egg whites be prepared?
Use an electric mixer to beat the egg whites in a small bowl until they reach stiff peaks.
What is the first step in handling the egg yolks?
The egg yolks should be beaten in a separate large bowl until they are well blended before adding melted butter.
How do I incorporate the buttermilk into the mixture?
Stir the buttermilk gradually into the egg yolk and butter mixture until it is fully integrated.
Which dry ingredients should be sifted together?
You should sift together the flour, sugar, salt, baking powder, and baking soda.
Why is it important not to over-mix the batter?
Over-mixing can deflate the air you've built up, so you should fold the dry ingredients and egg whites in carefully to maintain lightness.
When do I add the beaten egg whites to the batter?
The beaten egg whites are the final addition, gently folded in after the dry and wet ingredients have been combined.
What heat setting should I use for the skillet?
Preheat a non-stick skillet or griddle over medium heat.
How should I grease the skillet for cooking?
The skillet should be lightly greased with butter to prevent sticking and add flavor.
How much batter should be used for each pancake?
Pour about 1/4 cup of batter onto the skillet for each individual pancake.
How do I know when the pancake is ready to flip?
Cook the pancake until bubbles form on the surface and the edges start to look set, which usually takes 2-3 minutes.
How long should the second side of the pancake cook?
After flipping, cook the pancake for an additional 1-2 minutes until it is golden brown.
What are some recommended toppings for these pancakes?
They are delicious with syrup, fresh fruit, or a sprinkle of powdered sugar.
Can I add chocolate to this recipe?
Yes, for a variation you can add cocoa powder to the dry mix and include chocolate chips.
How much flour is required?
The recipe calls for 1 cup of sifted flour.
How many calories are in these pancakes?
Each serving contains approximately 114 calories.
What is the fat content per serving?
There are 4.75 grams of fat per serving.
What is the carbohydrate count for these pancakes?
There are 14.38 grams of carbohydrates per serving.
How much protein is in each serving?
Each serving provides 2.88 grams of protein.
Can I add honey to this recipe?
Yes, the description suggests adding honey for special occasions to customize the flavor.
Is there a specific way to prepare the flour?
Yes, the flour should be sifted to ensure a smooth batter and better texture.
How much buttermilk is needed?
The recipe requires 1 cup of liquid buttermilk.
What type of sugar is used?
The recipe calls for 1 tablespoon of granulated sugar.
What tags are associated with this recipe?
Tags include breakfast, pancakes, buttermilk, traditional, fluffy, comfort food, and family recipe.
What is the amount of baking powder used?
The recipe uses 1/2 teaspoon of regular baking powder.
What is the amount of baking soda used?
The recipe uses 1/2 teaspoon of regular baking soda.
How much salt is included in the batter?
The recipe includes 1/2 teaspoon of regular salt.
Should these pancakes be served hot?
Yes, they should be served warm with your favorite toppings for the best experience.