Light As a Feather Pancakes
Fluffy, dreamy, and irresistibly light, these "Light As a Feather Pancakes" are your ultimate breakfast indulgence. Crafted with the perfect balance of tangy buttermilk, airy whipped egg whites, and a touch of vanilla, this recipe creates melt-in-your-mouth pancakes that are golden on the outside and pillowy inside. The secret lies in folding the stiffly beaten egg whites into the batter, ensuring every bite is as cloud-like as the name suggests. Ready in just 35 minutes, these pancakes are a guaranteed crowd-pleaser, perfect for a cozy family brunch or a special weekend treat. Pair them with classic maple syrup, vibrant fresh berries, or a dollop of whipped cream for a breakfast that feels like a decadent escape. Discover how to elevate your mornings with this timeless recipe for perfectly soft and fluffy pancakes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 tablespoon granulated sugar
- 0.25 teaspoons salt
- 1.25 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
In a separate medium bowl, combine the buttermilk, melted butter, egg yolks, and vanilla extract. Mix well.
In another clean bowl, use a handheld or stand mixer to beat the egg whites until stiff peaks form. This step is key to achieving light and airy pancakes.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine; avoid overmixing.
Carefully fold the beaten egg whites into the pancake batter using a spatula. Use a light hand to preserve the airiness.
Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes immediately with your favorite toppings, such as syrup, fresh berries, or whipped cream. Enjoy!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 169.3 g | 62% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 28.7 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 441 mg | 34% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
