The Best Buttermilk Pancakes

I found this recipe a long time ago, and it has become a huge brunch request and breakfast favorite.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups unbleached all-purpose flour
• 2  teaspoons baking soda
• 3⁄4 teaspoon salt
• 2  cups buttermilk
• 6  tablespoons unsalted butter, melted
• 2  large eggs, at room temperature, separated

Directions

1. In a medium bowl, stir together the flour, baking soda, and salt.
2. In a large bowl, combine the buttermilk, butter, and egg yolks.
3. In another medium bowl, beat the egg whites until stiff peaks form.
4. Add the dry ingredients to the buttermilk mixture and stir just until combined.
5. Using a rubber spatula, gently fold the beaten egg whites into the batter just until combined.
6. Heat a lightly buttered griddle or cast-iron skillet.
7. For each pancake, gently spread 1/4 cup of the batter on the hot surface to form a 4-inch circle. Cook over moderately low heat until the top is set, about 2 minutes. Flip the pancakes and continue cooking until golden, about 1 minute longer.
8. Transfer to a large plate and keep warm while you cook the remaining pancakes.
9. Divide the pancakes among plates, and serve with your favorite maple or fruit syrup.