Perfectly Fluffy Pancakes Without The Box? It Is Possible!

This pancake recipe far surpassed my expectations! My kids absolutely adored them and I even found myself happily stacking a few on my plate. They were perfectly fluffy with just the right amount of sweetness. Served with a healthy dose of syrup and butter they make a pretty unbeatable breakfast for those mornings you just want something a little extra special.

I’ve made these many times since then and they never disappoint. Plus, they make great leftovers for a quick and tasty breakfast the next day. You’ve got to give them a try!

Ingredients:

3 eggs, separated

1⅔ cups buttermilk

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1½ cups flour (can use a mix of whole wheat and white if you like)

1 heaping tablespoon brown sugar

3 tablespoons melted butter

splash of vanilla

add fresh blueberries, chocolate chips, etc. if you like

Directions:

In a large bowl, use a fork or whisk to beat the egg yolks until smooth. Mix in the buttermilk and baking soda. Then add the baking powder, salt, flour, and sugar, mixing as you add each one. You can sift the dry ingredients together 1st, but I usually skip sifting with these. Mix in the melted butter and vanilla. Beat the egg whites in a bowl with a fork or blender until soft peaks form. Much faster and less arm pain with the blender. I had my husband beat them with a fork this morning. He was so happy. Mean wife. Gently fold in the egg whites. Let batter sit for at least 15 minutes. Heat your pan/griddle until butter or water sizzles on it and then cook em up! I like to cook mine in a bit of butter, turning when the top begins to “dry” and bubbles form. Cook a minute more and enjoy with pats of butter and pure maple syrup.