With just a few tricks, staple ingredients from the fridge and pantry, you can make delicious pancakes. Do yourself a favor and make a double batch to freeze for a quick breakfast.

Pancakes, a staple for American breakfast for decades, are a mainstay on diner menus and dinner tables, delicious for a last weekend brunch or a speedy weeknight dinner. You’d think a recipe that has only about a hand full of ingredients would be easy to make, but pancakes, and good, fluffy light ones, that we all crave, are a little tricky to make. Falkner Farms fresh pasture eggs, separated and whites whipped to stiff peaks provide the airy texture of the perfect pancake.


1 ½ c. flour

2 Falkner Farms eggs, separated yolk from white

3 ½ tsp baking powder

1 tsp salt

2 TBSP sugar

1 ¼ c buttermilk

1 heaping TBSP sour cream

3 TBSP unsalted butter, melted and cooled

½ tsp vanilla extract (optional)

Oil for cooking


Place dry ingredients in a mixing bowl. Add buttermilk, melted butter, vanilla, sour cream and egg yolks to the dry ingredients and stir to combine. In a separate bowl, using a hand mixer or stand mixer, beat egg whites until you get stiff peaks. As you beat the egg whites, you will notice the mixture turns from a clear color to a frothy and then finally to a thick, white fluffy cloud look and texture. This process will take approximately 3-4 minutes. In order to judge whether you have stiff peaks or not, when the mixture looks like a fluffy cloud, pull the beaters out of the egg white and point the beaters up toward the ceiling. If the peaks stand straight up, you’re ready to fold them in. Don’t be fooled by a peak that falls slightly in on itself and looks like the curvy, swirly top of a Dairy Queen ice cream cone. This swirly soft top is called “soft peak” stage and needs a little more whipping.

Preheat a non-stick pan, griddle or well seasoned iron skillet to medium heat.

Fold whipped egg whites into the pancake batter in two additions, being very gentle to not beat the batter too much. To do this, gently plop the egg whites in top of the batter, folding across egg white in the center of the bowl and then stirring around the outside of the bowl. Repeat this center and around the bowl gentle stir technique until just little bits of unincorporated egg white remain. At this point, add the second addition. Repeat folding remaining egg white. Whew… we are finally ready to cook them.

Place a TBSP or so of avocado or ghee in the pan and allow to melt.

Spoon pancake batter into pan in whatever size pancake you want, watching closely until bubbles come up to the surface of the pancake. The surface of the pancake will also look a little dry. Time to flip! Repeat with remaining pancakes until all the batter is used.

Serve immediately with whatever toppings you prefer.

Makes 8 servings

If saving some pancakes for later, allow pancakes to cool completely and store in a plastic storage container or plastic storage bag with layers of maxed paper to separate the layers. To reheat, place frozen pancakes in the microwave and cook in high 30 seconds to 1 min.

Note: This recipe is loosely based on a recipe from