A few months ago I stayed at my sister’s house in Michigan. In the morning her fiance, who is A+ in the kitchen, made my husband and I the best pancakes we’ve ever had. They were SO fluffy and light. Ever since I have tried to recreate them, and I could never get them fluffy enough. I finally asked for the recipe and learned the steps to making the best fluffy pancakes ever.
The most important step is separating the egg whites from the egg yolks and then whipping the egg whites until they fluff up. You don’t want them so whipped where they are forming peaks, but whisked enough to be frothy (pictured below).
When adding the dry ingredients into the wet make sure to gently fold the dry ingredients in. If you over mix you will flatten the whipped egg whites and the pancakes will become more dense. Some people like them this way, I prefer a fluffed up cake.
Make sure when adding the melted butter into the egg yolks that the butter has cooled. If you pour hot butter in you will end up with scrambled eggs, and while they are delicious, they’re not what we are going for in this recipe.
When you place the pancakes on the griddle let them bubble through the middle before flipping them. You should only flip them one time. Flipping more can result in a flatter cake. No need to press down on them, just let them rise and be free.
Fluffy Lemon Poppy Seed Pancakes with Blueberries
Ingredients
Lemon Poppy Seed Pancakes with Blueberries
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- pinch salt
- 2 tablespoons butter, melted
- 4 eggs yolks and whites separated (you will use both)
- 2 cups buttermilk
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 6 oz blueberries
Honey Lemon Yogurt Topping
- 2 cups greek yogurt
- 1 tablespoon honey
- juice from 1 lemon
Instructions
To Make The Pancakes
- Sift the flour, sugar, baking soda, baking powder and salt through a mine mesh sieve into a large bowl. This will help your pancakes from getting lumpy. Add in the lemon zest and poppy seeds and stir. Set aside.
- Melt the butter in the microwave in 20 second increments until fully melted. Set the butter aside to cool. Separate the egg whites from the egg yolks. Place the egg whites in a large bowl as this will be where everything gets incorporated together. Whisk the eggs whites until they are fluffy on top. Whisk the buttermilk into the fluffed egg whites.
- Whisk the yolks in their separate bowl until combined. Add in the sugar and stir to incorporate. Slowly add the melted butter and lemon juice into the egg yolk mixture. Make sure it has cooled or you will end up with scrambled eggs. Whisk the egg yolk mixture into the egg white mixture.
- Slowly add in the flour mixture to the wet mixture. Fold the mixture in until no clumps are present. Do not over mix. Place in the refrigerator for 10 minutes. Remove and fold in the blueberries.
- Brush a griddle set on 350° heat with a thin layer of melted butter. With a large spoon, spoon a cookie sized amount of batter onto the griddle. To keep them fluffy do not press down on them. Sit back and let them rise and fluff up to perfection. When bubbles start forming in the middle you can flip them.
- When the pancakes are done place them on a plate and top with the lemon honey yogurt. Eat and enjoy your brunch!
To make the Honey Lemon Yogurt Topping
- In a medium bowl mix the yogurt, honey and lemon together