5-Ingredient Fluffy Buttermilk Pancakes

5-Ingredient Fluffy Buttermilk Pancakes stack nice and tall with a few minutes and a few simple pantry ingredients.

5-Ingredient Fluffy Buttermilk Pancakes

5-Ingredient Fluffy Buttermilk Pancakes

By Sue Lau | Palatable Pastime

Jump to Recipe~Print Recipe

5-Ingredient Fluffy Buttermilk Pancakes is my recipe of the day with the blogging group Sunday Funday. We group  together on Sundays to post recipes on the same chosen topic. This week we are sharing pancake recipes, since pancake day is coming up.

5-Ingredient Fluffy Buttermilk Pancakes

I love this recipe  since it uses just a few simple ingredients and comes together quickly. The only part that slows things down for a minute or so is beating  the egg whites.

What Type Bowl  to  Beat Egg Whites In

If you use a clean metal  or glass mixing bowl with  absolutely zero oil  residue,  the eggs will beat up fast and stiff. Those are folded into  the batter to provide extra lift  and  lightness.

Use Room Temperature Eggs for Beaten Egg Whites

Also use room  temperature  egg whites for beating so the white relaxes and  whips up  easily. I always try to cook with eggs at room temp. If yours are cold, place them in their shells into  a measuring cup filled with very warm water and let them sit 10-15 minutes to warm up.

Measuring Batter for Consistently  Sized Pancakes

The recipe serves four with 4 pancakes each. I use a quarter cup measure to keep all the pancakes the same compact size. They cook  up just as well in  larger monster sizes. You  choose.

Substituting  All-Purpose Flour for Self-Rising  Flour

If you don’t  happen  to have  any self-risng  flour on  hand, simply stir in 1 tablespoon  of baking powder and half teaspoon salt for the two cups all-purpose flour.

Substituting Whole Milk for  Buttermilk

As well, if you are out of buttermilk, simply stir a capful  of  apple  cider vinegar into regular milk to add tang and  separate some of the protein strands out of the regular milk. Easy peasy.

Sunday Funday

Sunday Funday

Pancakes Galore!

5-Ingredient Fluffy Buttermilk Pancakes

5-Ingredient Fluffy Buttermilk Pancakes

You Might Also Like:

Honey Oatmeal Pancakes

Healthy breakfast pancakes made with whole grain oat flour and rolled oats and honey.

Raspberry Chocolate Chip Pancakes

Fluffy raspberry and chocolate chip  pancakes with a homemade chocolate syrup topping.

Raspberry Chocolate Chip Pancakes

Sourdough  Pancakes

Sourdough pancakes are easy when using sourdough starter or discard- and have a delicious tang that makes a perfect short stack for breakfast.

Sourdough Pancakes

Dutch Baby Pancake

Dutch Baby Pancakes are the perfect popover baked pancake for breakfast or brunch, eggy, buttery and delicious.

Dutch Baby Pancake

Buttermilk Blueberry Buckwheat Pancakes

Buttermilk blueberry buckwheat pancakes use buckwheat flour for old-fashioned wholesome goodness with all the flavor  of  buttermilk and blueberries you love.

Buttermilk Blueberry Buckwheat Pancakes

5-Ingredient Fluffy Buttermilk Pancakes

5-Ingredient Fluffy Buttermilk Pancakes

Sue Lau
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Course Bread, Breakfast, brunch, Quick Bread
Cuisine American
Servings 16 4-inch pancakes
Calories 81 kcal

Equipment

  • 1 griddle
  • 1 balloon whisk
  • 1 stainless mixing bowl or glass (do not use plastic for beating egg whites)

Ingredients
  

  • 2 cups self-rising flour
  • 4 tablespoons sugar
  • 2 eggs separated
  • 4 tablespoons butter melted and cooled
  • 1-3/4 cups buttermilk

Instructions
 

  • Stir together self-rising flour and sugar in a mixing bowl.
  • Separate egg yolks from egg whites, placing egg whites in a small stainless mixing bowl.
  • In the bowl with the egg yolks, whisk in the cooled melted butter and buttermilk.
  • Use a balloon whisk to whip the egg whites into soft peaks.
  • Gently stir together the flour and sugar mix with the milk mixtures.
  • Then gently fold in the beaten egg whites.
  • Drop batter by 1/4-cupfuls onto an oiled griddle or skillet heated to medium.
  • Reduce heat and when bubbles form on top of the pancake, flip them to brown the other side.
  • Repeat until all batter is used.

Notes

From the kitchen of palaablepastime.com

Nutrition

Calories: 81kcalCarbohydrates: 15gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 16mgPotassium: 33mgFiber: 1gSugar: 3gVitamin A: 42IUCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!

Don’t Forget to Pin and Save the Recipe!

5-Ingredient Fluffy Buttermilk Pancakes

Join my recipe group on Facebook for  more recipes from blogger friends around the world!

Palatable Recipes

Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. Clicking on them doesn’t cost you anything but helps pay the electric bill and keep the blog lights on should you purchase anything during your visit! Thanks for your support.

6 responses

  1. Whenever I see someone reaching for a box of pancake mix in the grocery store, I do wonder if they realize how easy homemade pancake batter is. You take it one step farther than I do by beating the egg whites but even with that step it doesn’t take long! Lovely fluffy pancakes, Sue!

    • Yes! The egg whites aren’t so bad. Especially with a hand mixer. I got rid of mine years ago, but fortunately, doing just a few eggs by hand isn’t too bad. Less than 5 minutes. It does help the pancakes puff.

    • Thanks! I try to hurry with the pancakes before the butter and syrup try to run off completely. I think it is ethically wrong for food stylists to use things like motor oil. Mine are safe to eat exactly as seen (and I did!) (well almost…I got full before finishing…rofl!)

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: