Ultra Fluffy Buttermilk Pancakes
These ultra fluffy buttermilk pancakes are made with one secret method & one secret ingredient to achieve that melt-in-your-mouth texture and diner style flavor! With only 10 ingredients, you can make the most perfect pancakes in no time.
Equipment
Ingredients
For the Buttermilk Pancakes:
- 240 g all-purpose flour
- 30 g malted milk powder
- 20 g granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 450 g buttermilk, room temp
- 30 g unsalted butter, melted
- 1 egg yolk
- 2 teaspoon vanilla paste or extract
- 2 egg whites
For the Whip Cream:
- 120 g heavy cream, cold
- 25 g granulated sugar
For Topping:
- fresh fruit
- fruit preserves
- Grade A maple syrup
Instructions
For the Buttermilk Pancakes:
- In a medium bowl, whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the buttermilk, melted butter, egg yolk, and vanilla.
- Add the dry ingredients to the wet and whisk until just combined. Allow the batter to rest for 15 minutes uncovered at room temperature.
- Meanwhile, add the egg whites to a small bowl and use an electric mixer to beat until soft peaks form.
- After the batter has rested for 15 minutes, gently fold the whipped egg whites in until fully combined.
- Heat a skillet over low-medium heat and lightly grease with butter or oil.
- Use a ¼ cup measuring cup (or small cup) to scoop the batter and pour onto the hot skillet.
- Cook until bubbles form all over the top and the bottom is light brown, then flip over and cook for another minute or so until the bottom is light brown. Repeat with the remaining batter, greasing the skillet in between each pancake.
- Serve immediately with homemade whip cream, fresh fruit, and Grade A maple syrup.
For the Whip Cream:
- Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until it begins to foam.
- Slowly pour in the sugar, then continue whipping until stiff peaks form. Be careful of over-whipping!
Notes
- Buttermilk is an important ingredient in this recipe for flavor and texture, however you can substitute with whole milk if you need to.
- If you do not want to whip the egg whites, you can simply add a whole egg to the buttermilk mixture and omit the second egg white. After you let the batter rest for 15 minutes, you can make the pancakes.
- You can omit the malted milk powder if you do not have any on hand, though the pancakes will not have as much flavor.
Nutrition Facts
Serving: 1pancake | Calories: 184kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 285mg | Potassium: 111mg | Fiber: 1g | Sugar: 8g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 1mg
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