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Ultra Fluffy Buttermilk Pancakes
Ultra Fluffy Buttermilk Pancakes
Ultra Fluffy Buttermilk Pancakes
Ultra Fluffy Buttermilk Pancakes
Ultra Fluffy Buttermilk Pancakes
Ultra Fluffy Buttermilk Pancakes cover
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From the Cook
From the Cook
From the Cook
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Ultra Fluffy Buttermilk Pancakes

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Buttermilk Pancakes

1
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In a medium bowl, whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt. Set aside.
2
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In a separate large bowl, whisk together the buttermilk, melted butter, egg yolk, and vanilla.
3
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Add the dry ingredients to the wet and whisk until just combined. Allow the batter to rest for 15 minutes uncovered at room temperature.
4
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Meanwhile, add the egg whites to a small bowl and use an electric mixer to beat until soft peaks form.
5
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After the batter has rested for 15 minutes, gently fold the whipped egg whites in until fully combined.
6
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Heat a skillet over low-medium heat and lightly grease with butter or oil.
7
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Use a ¼ cup measuring cup (or small cup) to scoop the batter and pour onto the hot skillet.
8
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Cook until bubbles form all over the top and the bottom is light brown, then flip over and cook for another minute or so until the bottom is light brown. Repeat with the remaining batter, greasing the skillet in between each pancake.
9
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Serve immediately with homemade whip cream, fresh fruit, and Grade A maple syrup.

Whip Cream

1
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Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until it begins to foam.
2
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Slowly pour in the sugar, then continue whipping until stiff peaks form. Be careful of over-whipping!

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Tips & Tricks (5)

  • Separate Eggs for Maximum Lift 🥚
    Whip egg whites to stiff peaks separately, then gently fold into the batter last to trap air bubbles and create that signature fluffy texture that melts in your mouth.
  • Don't Overmix the Batter 🥣
    Stir dry ingredients into wet ingredients just until combined—lumps are your friend! Overmixing develops gluten and creates tough, dense pancakes instead of light, airy ones.
  • Let Batter Rest Before Cooking ⏱️
    Allow the batter to sit for 5 minutes after mixing to let the baking soda and baking powder fully activate, resulting in better rise and fluffier pancakes on the griddle.
  • Use Malted Milk Powder Strategically 🥛
    The malted milk powder adds that authentic diner-style flavor—don't skip it or substitute it, as it provides complex depth that regular milk powder cannot replicate.
  • Perfect Your Griddle Temperature 🔥
    Heat your griddle to 375°F and test with a water droplet—it should sizzle immediately but not evaporate. Too hot creates burnt outsides with raw centers; too cool yields dense, pale pancakes.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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