This pancake recipe has been our tried-and-true go-to for years. Fluffy, comforting, and just the right amount of sweet, they’re the perfect way to slow down and savor a weekend morning. An all-American staple that feels special every time we make them — whether topped with butter and syrup, fresh berries, or a dusting of powdered sugar - or all of it together!
Ingredients:
- 1 cup (120 g) all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (180 ml) buttermilk
- ¼ cup (60 ml) milk
- 1 large egg, separated
- 2 tablespoons (23 g) unsalted butter, melted
Instructions:
In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
In a medium bowl or large measuring cup, combine the buttermilk and milk. Add the egg white and whisk vigorously into the milk mixture.
In a small bowl, stir the egg yolk with the melted butter, then mix it into the milk mixture.
Pour the wet ingredients into the dry ingredients all at once and whisk just until combined — don't overmix.
Pour about ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set and start to brown, about 2–3 minutes.
Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.
Transfer to a plate and keep warm while you cook the rest of the batter.
Serve warm with your favorite toppings!