Ingredients
8 servings
- •2 ½ cups all-purpose flour
- •3 tablespoons sugar
- •2 teaspoons kosher salt
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •2 ½ cups buttermilk
- •8 tablespoons unsalted butter, 1 stick, melted
- •2 eggs, whites and yolks seperated
- •1 tablespoon unsalted butter, plus more for serving
- •blueberry, optional
- •chocolate chip, optional
- •maple syrup, for serving
Instructions
- 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 (75 g) 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.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 301
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 13g
- Protein: 7g
- Sugar: 6g