Ingredient Checklist


Instructions Checklist
  • Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.

  • Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.

Reviews (3)

41 Ratings
  • 5 star values: 8
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 11
  • 1 star values: 7
Rating: 5 stars
Great recipe. Daughter a I love these. Will be made often.
Rating: 5 stars
My kids love it
Rating: 4 stars
I would avoid the egg whites. Or perhaps less egg whites? My batter looked just like the video but once I folded in the egg whites it was more fluid and runny.