The Fluffiest Pancakes ever
My mom has made these pancakes for me so many times! They truly are the fluffiest.
INGREDIENTS
10 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
2 large eggs
2 cups buttermilk
1/2 cup milk (or buttermilk)
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
6 ounces fresh blueberries (optional)
Warm the oven. Fit a wire rack inside a rimmed baking sheet. Place the baking sheet in the oven and set the temperature to 225°F. This is for keeping the batches of pancakes warm until you're ready to serve.
Separate the eggs. Separate the eggs, placing the yolks in a medium bowl and the whites in a small bowl.
Whisk together the egg yolks, buttermilk, and milk. Add the buttermilk and milk to the egg yolks and whisk to combine. Add the melted, cooled butter and whisk to combine; set aside.
Whisk the dry ingredients together. Place the flour, sugar, salt, baking powder, and baking soda in a large bowl and whisk to combine.
Make the batter. Pour the milk mixture over the flour mixture. Stir gently just until you no longer see any dry flour.
Stir in the egg whites. Add the egg whites to the batter and stir until you no longer see any unmixed whites.
Rest the batter. Set the bowl aside and rest the batter for at least 5 minutes, or up to 1 hour. After resting, the batter should look thick and slightly foamy.
Warm the skillet. Place a large cast iron or nonstick skillet over medium-high heat and add a pat of butter or a teaspoon of cooking oil. Warm until the butter foams but doesn't brown, or until the oil shimmers and moves smoothly across the skillet.
Begin cooking the pancakes. Using a 1/4 cup measuring cup or a big soup spoon, drop the pancake batter into the skillet. The batter should spread to about 3 inches wide. Sprinkle each pancake with 5 to 6 blueberries, if desired
Cook the first side until you see bubbles. Watch for bubbles to start forming on the surface of the pancake. When those bubbles burst and when the edge of the pancake looks set, flip the pancake. This should take about 2 1/2 minutes; adjust the heat as needed if it seems like the pancakes are cooking too quickly or slowly.
Cook the second side until golden, about 2 1/2 minutes. Flip the pancakes. Again, adjust the heat as needed if it seems like the pancakes are cooking to quickly or slowly.
Transfer the cooked pancakes to the oven. Once cooked, transfer all of the pancakes to the oven to keep them warm until you're ready to serve. (Or serve the pancakes in batches!)
Continue cooking the pancakes in batches. I always find that the first batch is a "sacrificial batch" for getting the pan to the right temperature and getting into the pancake-making groove. Subsequent batches go much more smoothly! Add more butter or oil to the pan as needed to keep the pancakes from sticking. Adjust the heat as needed to keep the pancakes cooking evenly.
Serve pancakes right away! When all the pancakes are ready, serve with butter and maple syrup.
RECIPE NOTES
Storage: Leftover pancakes will keep in the fridge for up to a week, or can be kept frozen for up to three months; reheat in the toaster until warmed through and crispy.
No buttermilk? Try one of these buttermilk substitutes.
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