Description
These classic buttermilk pancakes are light, fluffy, and buttery with a tangy flavor from buttermilk. Made extra tender by folding in whipped egg whites, they’re the perfect weekend breakfast or brunch treat. Serve them with syrup, fruit, or your favorite toppings for a comforting homemade meal.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ cup granulated sugar
1 ½ teaspoons salt
1 ½ cups buttermilk
3 large eggs, yolks and whites separated
6 tablespoons unsalted butter, melted (plus more for greasing)
2 teaspoons vanilla extract
Instructions
- In a large bowl, sift together flour, baking powder, baking soda, sugar, and salt.
- In another bowl, whisk buttermilk, egg yolks, melted butter, and vanilla until smooth.
- Stir wet and dry ingredients together until just combined; batter should be lumpy.
- Whip egg whites with an electric mixer until medium peaks form. Gently fold into batter in two additions.
- Heat griddle or skillet over medium heat (about 350°F) and grease with butter.
- Pour about ½ cup batter per pancake. Cook until bubbles form and edges are set. Flip and cook until golden brown.
- Repeat with remaining batter. Serve warm with butter, syrup, or toppings of choice.
Notes
- Do not overmix batter to keep pancakes tender.
- Whipped egg whites add extra fluffiness—fold gently to avoid deflating.
- Keep cooked pancakes warm in a 200°F oven while finishing the batch.
- Freeze leftovers between parchment layers for up to 2 months.
- Use a 1:1 gluten-free flour blend if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Griddle, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 9g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg
