5-Ingredient Fluffy Buttermilk Pancakes stack nice and tall with a few minutes and a few simple pantry ingredients.
5-Ingredient Fluffy Buttermilk Pancakes
By Sue Lau | Palatable Pastime
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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.
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
Pancakes Galore!
- 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
- Cinnamon Roll Pancakes from Our Good Life
- Fluffy Yummy Banana Pancakes from Sneha’s Recipe
- Fluffy Buttermilk Pancakes from Amy’s Cooking Adventures
- Hobak Jeon – Korean Zucchini Pancakes from Food Lust People Love
- Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
- Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
- Rice Cooker Pancake from A Day in the Life on the Farm
- Sheet Pan Pancakes from Karen’s Kitchen Stories
- Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla
5-Ingredient Fluffy Buttermilk Pancakes
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5-Ingredient Fluffy Buttermilk Pancakes
5-Ingredient Fluffy Buttermilk Pancakes
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
Nutrition
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