Fluffy Pancakes

This pancake recipe is super adaptable. If you can't find white whole wheat flour, feel free to substitute unbleached all-purpose flour. Also, see all the flour and liquid swaps and variations (and considerations) I’ve listed in the main post. I prefer to make these pancakes with buttermilk or yogurt, but your favorite milk will work too.


  • 2 cups white whole wheat flour or unbleached all-purpose flour
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon fine grain sea salt
  • 2 1/4 cups buttermilk, yogurt, or milk
  • 2 large organic eggs, separated
  • 2 tablespoons butter, melted
  • butter, to serve (and for pan)


  1. To make the pancakes stir the flour, baking powder, baking soda, sugar, and salt together in a medium bowl.
  2. Whisk the egg whites to floppy peaks and set aside.
  3. In a large bowl combine the buttermilk, egg yolks, and melted butter. Add the flour mixture and stir until everything is just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Fold the egg whites in, folding gently until you have a uniform batter.
  4. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
  5. Serve with a golden pat of butter and any of the toppings suggested above. I really love these with Whole Blueberry Maple Syrup (included the recipe in the main post).
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4


Makes about 12 large pancakes.