Fluffy Buttermilk Pancakes Recipe

Introduction

Fluffy buttermilk pancakes are a breakfast classic that’s both light and tender. With whipped egg whites folded in, these pancakes rise perfectly, offering a soft texture and rich flavor. They’re easy to make and perfect for a weekend brunch or special occasion.

Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 large eggs (yolks and egg whites separated)
• 1 teaspoon vanilla extract
• 2 cups buttermilk
• ½ cup unsalted butter (melted and cooled slightly)
• ¼ cup avocado oil (or more as needed for frying)

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set this dry mixture aside.
2. Step 2: In a medium bowl, separate the egg whites and whisk them until stiff peaks form. Set aside carefully.
3. Step 3: In another large bowl, whisk the egg yolks, vanilla extract, buttermilk, and melted butter until well combined.
4. Step 4: Slowly pour the wet ingredients into the dry ingredients and gently mix until just combined. It’s okay if there are some lumps.
5. Step 5: Gently fold the whipped egg whites into the batter, taking care not to overmix. This will keep the batter light and fluffy.
6. Step 6: Heat a large pan over medium-low heat and add a small amount of avocado oil. Pour about ¼ cup of batter into the pan for each pancake, making sure not to overcrowd.
7. Step 7: Cook the pancakes until the edges brown and bubbles form on top, about 2 minutes. Flip carefully and cook for another 1–2 minutes until golden and cooked through.
8. Step 8: Repeat with remaining batter, adding more oil as needed. You should get approximately sixteen 2-3 inch pancakes.
9. Step 9: Transfer cooked pancakes to a plate. Serve warm with your favorite toppings and a drizzle of maple syrup.

Tips & Variations

• For extra fluffy pancakes, be sure to gently fold in the whipped egg whites without deflating them.
• Substitute maple syrup with honey or fresh fruit compote for different flavor profiles.
• If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 5 minutes before using.
• Try adding blueberries or chocolate chips to the batter for a tasty twist.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or in a pan over low heat until heated through. For longer storage, freeze pancakes layered with parchment paper and sealed in a freezer bag for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to fold in the whipped egg whites just before cooking to maintain fluffiness. You can prepare the dry and wet ingredients in advance and combine them right before folding in the egg whites and cooking.

What if I don’t have avocado oil?

You can use any neutral oil with a high smoke point, such as vegetable oil, canola oil, or melted butter, for frying the pancakes.

Fluffy Buttermilk Pancakes Recipe

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★★★★★

4.6 from 57 reviews

• Author: Cleo
• Total Time: 35 minutes
• Yield: 16 pancakes (2-3 inch diameter each) 1x

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Description

These Fluffy Buttermilk Pancakes are a classic breakfast favorite, featuring light, airy pancakes made with a perfect balance of tangy buttermilk and rich melted butter. Whipped egg whites create extra fluffiness, while a touch of vanilla adds sweetness and depth. Cooked on the stovetop to golden perfection, these pancakes are ideal for a cozy morning treat served with maple syrup and your favorite toppings.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt

Wet Ingredients

• 2 large eggs (yolks and egg whites separated)
• 1 teaspoon vanilla extract
• 2 cups buttermilk
• ½ cup unsalted butter (melted and cooled slightly)
• ¼ cup avocado oil (or more as needed for frying)

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Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside.
2. Whisk Egg Whites: In a separate medium bowl, carefully separate the egg whites from the yolks. Whisk the egg whites vigorously until stiff peaks form, then set aside for folding later.
3. Prepare Wet Ingredients: In another large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and the slightly cooled melted unsalted butter until smooth and fully combined.
4. Combine Wet and Dry: Slowly pour the wet ingredients mixture into the bowl with the dry ingredients. Gently mix until combined. It’s okay if the batter has some small lumps; avoid overmixing to keep the pancakes tender.
5. Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula. Do this carefully to retain the airiness, without overmixing.
6. Heat Pan: Place a large pan or skillet over medium-low heat and add a small amount of avocado oil to lightly grease the surface.
7. Cook Pancakes: Pour approximately ¼ cup of batter per pancake into the pan, leaving space between each to avoid overcrowding. Cook until bubbles form on the edges and the bottoms are golden brown, about 2 minutes.
8. Flip Pancakes: Carefully flip each pancake with a spatula and cook for an additional 1-2 minutes, or until the second side is golden and cooked through.
9. Repeat: Continue cooking remaining batter in batches, adding more avocado oil as needed to prevent sticking. You should make about 16 pancakes, each 2 to 3 inches in diameter.
10. Serve: Transfer the cooked pancakes to a plate, add your favorite toppings such as butter and fresh fruit, drizzle with maple syrup, and enjoy immediately!

Notes

• Do not overmix the batter to keep pancakes fluffy and tender.
• Whipping the egg whites separately and folding them in adds extra fluffiness.
• Use medium-low heat to cook pancakes evenly without burning.
• If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or vinegar to 2 cups of milk and letting it sit for 5 minutes.
• Avocado oil is recommended for frying due to its high smoke point, but you can substitute with vegetable or canola oil.
• For larger pancakes, increase the batter volume and adjust cooking times accordingly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: American

Keywords: fluffy buttermilk pancakes, easy pancakes, breakfast recipe, homemade pancakes, classic pancakes