Light-As-Air Buttermilk Pancakes

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Servings: 3 Difficulty: Intermediate
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Fluffy, tender pancakes with a delicate texture thanks to folded egg whites and a hint of applesauce.
Light-as-Air Buttermilk Pancakes (5 PTS recipe image
Light-as-Air Buttermilk Pancakes (5 PTS recipe image
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Light-As-Air Buttermilk Pancakes

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 289.6

Description

These Light-As-Air Buttermilk Pancakes are the ultimate weekend breakfast treat, offering a remarkably fluffy texture without heavy fats. The secret lies in separating the eggs and folding stiffly beaten whites into the batter, creating an airy structure that rises beautifully on the griddle. A touch of drained applesauce adds subtle sweetness and moisture, keeping each bite tender. The classic tang of buttermilk balances the slight sweetness, resulting in a sophisticated yet comforting flavor profile. Perfect for leisurely Sunday mornings or brunch gatherings, these pancakes stack high and hold up well against maple syrup or fresh berries. They are simple to prepare using pantry staples, ensuring you can achieve restaurant-quality results at home with ease.

Ingredients

Directions

  1. In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined, about 20 seconds. Set aside.
  2. Place a medium non-stick skillet over medium heat and add 1/4 teaspoon vegetable oil.
  3. While the skillet heats, add the buttermilk, drained applesauce, and egg whites to a medium mixing bowl.
  4. Whisk the wet ingredients until smooth and combined, about 20-25 seconds.
  5. Pour the wet mixture into the bowl with the dry ingredients.
  6. Using a rubber spatula, gently fold and stir the flour mixture into the wet ingredients until just combined and almost smooth, about 30 seconds. Do not overmix.
  7. Fold a paper towel into eighths and, using it as a pad, spread the vegetable oil evenly over the surface of the heated skillet.
  8. When a few drops of water skitter and dance on the surface of the skillet, pour a generous half cup of batter into the center.
  9. Tip the skillet gently to spread the batter out slightly if needed.
  10. Cook until bubbles appear on the surface and the edges look set.
  11. Flip the pancake over and cook for two minutes more, or until the pancake springs back when pressed gently in the center.
  12. Transfer to a plate and repeat with remaining batter, adding more oil to the skillet as needed.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 289.6kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.5g3%
Cholesterol 1.2mg1%
Sodium 2866.3mg120%
Total Carbohydrate 58.9g20%
Dietary Fiber 1.8g8%
Sugars 12.5g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave until warm.

If you do not have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. You can replace applesauce with mashed banana for a different flavor profile.

For extra fluffy pancakes, ensure your egg whites are fresh and whip them to soft peaks before folding them into the batter if separating eggs. Do not overmix the batter, as this will develop gluten and make the pancakes tough.

Keywords: pancakes, breakfast, buttermilk, fluffy, eggs, applesauce, american, easy, brunch, vegetarian, light, homemade, classic, griddle, meal
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