Flat Top Buttermilk Pancakes
By Traeger Kitchen
Though this batter is exceptionally thick, it yields light and fluffy pancakes, thanks to the egg yolks and whites getting separated and added to the batter at different times. Bonus: You don’t even have to whip the whites first.
Prep Time
10 Min
Cook Time
15 Min
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Cup | all-purpose flour |
| 3 Tablespoon | sugar |
| 3/4 Teaspoon | Kosher salt |
| 1 Teaspoon | baking powder |
| 1 Teaspoon | baking soda |
| 2 Ounce | (4 Tbsp) unsalted butter, plus more for cooking and serving |
| 2 Cup | buttermilk |
| 2 Large | eggs, whites and yolks separated |
Steps
1
In a large bowl, whisk the flour, sugar, salt, baking powder, and baking soda until combined.
2
Melt the 4 Tbsp of butter. In a medium bowl or large liquid measuring cup, whisk the melted butter with the buttermilk and egg yolks (not the whites) until well-combined.
3
Pour the buttermilk mixture into the dry ingredients and gently mix until just combined. Add the egg whites and, using a flexible spatula, fold just until you can no longer see the whites, making sure not to overmix.
4
Preheat 2 adjacent zones of the flat top to medium heat for 5 minutes. Put about 2 tablespoons butter on the hot cooktop then use a spatula to spread the butter in a thin layer. Using a ⅓-cup measure (or a similar size scooper), drop 6 portions of the batter onto the cooktop leaving room around each. Cook until bubbles start to appear on the edges, 2 to 3 minutes, then flip and cook until golden brown on the bottom, about another 2 minutes.
5
Transfer the pancakes to a serving platter and keep warm. Repeat with another 2 tablespoons butter and batter to make 6 more pancakes.
6
Serve the pancakes hot with maple syrup and more butter, if you like. Enjoy!
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