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Stack of fluffy buttermilk dinner pancakes with whipped egg whites, butter, maple syrup, and berries

Dinner Pancakes with Buttermilk and Whipped Egg Whites

Dinner pancakes with buttermilk and whipped egg whites are light, airy pancakes with a tender texture and rich flavor. They are a quick, comforting choice when you want a satisfying homemade breakfast-style meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs
  • 3 eggs
Dry ingredients
  • 1 1/2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
Wet ingredients
  • 1 2/3 cups buttermilk
  • 3 tablespoons butter, melted

Method
 

Preparation
  1. Separate the eggs, keeping the yolks and whites in separate bowls.
  2. Whisk the egg yolks until smooth.
  3. Combine the whole wheat pastry flour, baking soda, salt, and sugar by sifting them together.
  4. Add the dry mixture to the egg yolks in alternating portions with the buttermilk, stirring until the batter is combined.
  5. Mix the melted butter into the batter.
  6. Beat the egg whites for about 1 minute until soft peaks develop.
  7. Carefully fold the whipped egg whites into the batter until evenly incorporated.
Cooking
  1. Warm a lightly greased griddle to 400°F / 205°C.
  2. Spoon batter onto the heated griddle and cook for about 3 minutes, until bubbles appear across the surface.
  3. Turn the pancakes over and cook for about 2 minutes more, until browned and fully set.
  4. Serve the pancakes immediately.

Notes

Gently fold the whipped egg whites into the batter to help maintain the pancakes' light and airy texture.