Fluffy Cloud Pancakes

1.In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

2.In a separate bowl, mix the buttermilk, egg, melted butter, and vanilla extract until smooth.

3.Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.

4.In a small bowl, beat the egg white with cream of tartar until stiff peaks form.

5.Gently fold the beaten egg white into the pancake batter until no white streaks remain, ensuring the mixture stays light and airy.

6.Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

7.Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

8.Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.

9.Remove from the skillet and keep warm while you repeat with the remaining batter.