These light-as-air pancakes are best served with maple syrup. Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best in the recipe – if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they may be kept warm on a cooling rack sprayed with vegetable oil cooking spray and placed over a sheet pan in a 200-degree oven for up to 20 minutes.
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups low-fat buttermilk (see headnote)
1/4 cup sour cream
2 large eggs, separated, plus 1 extra egg white
2 tablespoons butter, melted and cooled
1. Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk together until just combined. (The batter should be lumpy with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not over-mix—a few streaks of whites should be visible.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/4-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.