Go Back
–+ servings

5-Ingredient Fluffy Buttermilk Pancakes

Sue Lau
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
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!