• If you don’t have buttermilk, use regular milk or make your own homemade buttermilk by adding 1 1/2 teaspoons fresh lemon juice (or vinegar) to a liquid measuring cup, then pour in enough milk until it reaches the 3/4 cup mark. Stir and allow to rest for 5-10 minutes. It will curdle and that’s normal. It’s because the acid is interacting with and unraveling the proteins in the milk.
• If you want to skip adding the extra egg white which is beaten to stiff peaks, no problem. The pancakes will still be soft and fluffy. I have a small coil spring whisk that makes whisking egg whites (even a single white) really fast and easy so I like to go ahead with this extra step.
• When whipping egg whites to soft or stiff peaks you must have a totally grease-free clean bowl and whisk.  Using a stainless steel, copper, or glass bowl works best because unlike plastic bowls these materials are non-porous and don’t hold on to oil or fat that may keep egg whites from whipping up. Also, do not use the same whisk you used for mixing the egg mixture to then whip your egg whites unless you’ve washed and dried it first.
• If you’re trying to eat fewer carbs or use less white flour in general, use whole wheat white flour, or 100% whole wheat flour in place of the all-purpose. I do this occasionally and the pancakes are super tasty. They have a bit of a nutty flavor and only a very slightly different texture, but they are still really light and fluffy.

Troubleshooting — Cook Perfectly Golden Pancakes Every Time

• Why are my pancakes gummy in the middle? This indicates one of two things — Either the heat is too high which means the pancakes are browning on the outside faster than they’re cooking in the middle, OR you’re just not cooking them long enough. 
• Why are my pancakes white? Why are my pancakes too brown? Maintaining an even temperature of the skillet or griddle is key to achieving perfectly golden pancake perfection. If your skillet is smoking, it’s way too hot. If the butter isn’t sizzling, it’s too cold. Adjusting the temperature up and down as needed is required and helps you make perfectly golden brown, fluffy pancakes. 
• Why are my pancakes flat? If your pancakes are too flat, it’s usually because the batter is too thin and runny, or the baking powder isn’t active. Add flour a tablespoon at a time to help thicken the batter and that doesn’t help then you know it’s the leavening agent (baking powder)
• Why are my pancakes rubbery? Overmixing pancake batter further develops the gluten which renders touch, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy. *see photos for what pancake batter should look like 
• Why are my pancakes dry? Dry pancakes indicate you’ve likely used too much flour, too little baking powder (or soda), or used too little fat (like eggs, butter, or oil). I like to use a combination of butter (for flavor) and oil (for fluffy texture) to create a perfectly textured pancake. If your pancakes end up dry, don’t throw them out. Either serve them with homemade fruit syrups and jam or use them to make a pancake bread pudding. 
• Why are my pancakes falling apart? Pancakes usually fall apart because there isn’t any egg used, or not enough egg is used. Essentially, if a key ingredient is missing or the ratio of ingredients isn’t in balance, pancakes have a tendency to break apart. If using an egg substitute like applesauce or mashed bananas, be sure to use the right proportions (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)