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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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