Best Pancakes I’ve Ever Made

The aroma of fluffy pancakes wafting through the kitchen can stir memories of weekend mornings spent with family and friends. The Best Pancakes I’ve Ever Made come together in just about 30 minutes, combining simple ingredients for an undeniably delicious outcome. The key to their fluffy texture lies in the careful folding of whipped egg whites into the batter, ensuring each pancake rises perfectly as it cooks.

This recipe is perfect for anyone craving a warm, comforting breakfast, especially on those lazy weekends. These pancakes also store well, so feel free to make a double batch to enjoy later in the week.

Why You’ll Love This Recipe

• The pancakes are incredibly light and fluffy thanks to whipped egg whites.
• They come together quickly, making breakfast a breeze.
• You can easily customize the pancakes with your favorite toppings.
• Each pancake cooks to a beautiful golden brown on both sides.

What You’ll Need

Gather these ingredients to make the best pancakes ever!

For the Batter

• 1/2 cup butter, melted and cooled
• 2 1/2 cups flour, spooned and leveled
• 1/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 cups buttermilk
• 1/2 cup milk, I used whole milk
• 2 eggs, separated

For Cooking

• bacon grease, for frying (butter works too)

Baking soda and baking powder are essential for fluffiness.

Substitutions & Swaps

• Use coconut oil instead of butter for a dairy-free option.
• Almond milk can replace whole milk if desired.
• Egg substitutes work for a vegan version.

How to Make It

Follow these simple steps for fluffy pancakes.

Melt butter

Melt the butter in a large bowl using a microwave, then set aside to cool slightly.

Whisk dry ingredients

In a medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.

Combine wet ingredients

Add the buttermilk and milk into the bowl with melted butter.

Separate eggs

Separate the egg whites into a small bowl and the yolks into the wet ingredient bowl. Whisk the yolks into the mixture.

Beat egg whites

Use a small whisk or fork to beat the egg whites for about 20 seconds until bubbly. This will help them fold evenly into the batter.

Mix the batter

Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon, ensuring not to overmix; there should still be streaks of flour.

Fold in egg whites

Beat the egg whites again briefly and then gently fold them into the batter. It’s okay if there are still streaks of egg white.

Heat the griddle

Preheat a griddle or large frying pan over medium heat. It should be hot by the time you’re ready to cook.

Add grease and cook

Spread a little bacon grease over the griddle. Use a 1/2 cup measuring cup to scoop the batter.

Flip pancakes

Cook until bubbles form on top and pop, then flip the pancakes to cook the other side for an additional 2-3 minutes until both sides are golden brown.

Keep warm

Transfer pancakes to a cooling rack and keep warm in the oven set to 170 degrees F while you repeat with the remaining batter.

Serve

Serve warm with plenty of butter, syrup, and I dare say, peanut butter if you’re feeling adventurous!

How to Store It

Fridge: Store for up to 3 days in an airtight container.
Freezer: Yes, pancakes freeze well for later use.
Reheat: Microwave for 30-45 seconds per pancake until warm.

Tips for Best Results

• Avoid overmixing the batter for better texture.
• Ensure your griddle is the right temperature before cooking.
• Use fresh buttermilk for a more pronounced flavor.
• Don’t skip whipping the egg whites for fluffiness.

Serving Suggestions

• Pair with fresh fruit like blueberries or bananas.
• Serve alongside crispy bacon or sausage.
• Enjoy with a drizzle of maple syrup or honey.