Light And Fluffy Pancakes

buttermilk pancakes

Light And Fluffy Pancakes
Serves: Makes about eight 3-inch pancakes serving 3 to 4
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk
  • ¼ cup milk, plus a tablespoon or so extra if necessary
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil for brushing pan
  1. Mix dry ingredients in a medium bowl. Pour buttermilk and milk into a 2-cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted butter, then stir into milk mixture. Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
  2. Meanwhile, heat griddle or large skillet over strong medium heat. Generously brush pan with oil. When water splashed on the surface confidently sizzles, pour batter, about ¼ cup at a time, onto the griddle, making sure not to overcrowd the skillet. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer.


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  1. Jan says

    These are the BEST pancakes I’ve ever eaten! I’ve been eating them for over two years now and wouldn’t make anything else!

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