Pancakes have remained my all-time FAVORITE breakfast/lunch/dinner/dessert food. In honor of National Pancake Day, check out this recipe to make the fluffiest pancakes.
And yes, National Pancake Day changes every year.
2½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2½ cups buttermilk
8 tablespoons (1 stick) unsalted butter, melted
2 eggs, whites and yolks separated
1 tablespoon unsalted butter, plus more for serving
Chocolate chips, optional
Maple syrup, for serving
In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
Let the batter rest for 15–30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of batter to the pan.
Cook for 2–3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1–2 minutes, until golden brown. Repeat with the remaining batter.
Serve the pancakes with butter and maple syrup.