Description
Fluffy, tender, and perfectly golden, these buttermilk pancakes are a classic breakfast favorite. Made with simple pantry staples and a few easy techniques like folding in stiff egg whites and resting the batter, they result in light pancakes with a delightful airy texture. Perfect for a weekend brunch or easy weekday morning, serve them stacked with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour (spooned and leveled)
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
Wet Ingredients
- 2 large eggs (separated)
- 2 cups buttermilk
- 2 tablespoons oil
- 2 teaspoons vanilla extract
Instructions
- Mix ingredients separately: Place all dry ingredients in a large bowl and mix well to distribute the leavening evenly. In a separate medium measuring jug, beat the egg whites until stiff peaks form, which will help make the pancakes airy. In another large measuring jug, blend the wet ingredients—egg yolks, buttermilk, oil, and vanilla extract—until smooth.
- Combine egg whites and wet ingredients: Gently fold the stiffly beaten egg whites into the wet ingredients using a rubber spatula, taking care not to deflate the whites to maintain lightness.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and mix until just combined. It’s important not to overmix; lumps are okay as they help keep the batter tender. Let the batter rest for 20-30 minutes to allow the flour to hydrate and the leavening agents to activate.
- Cook pancakes: Heat a griddle or skillet over medium-high heat until it reaches about 400-420°F. Using a heaping 1/4 cup of batter per pancake, pour onto the hot surface. Cook until bubbles form on the surface and start to pop, then flip and cook the other side until golden and cooked through. Repeat with the remaining batter.
- Serve: Serve the pancakes immediately with your preferred toppings such as syrup, butter, fresh fruit, or whipped cream. Alternatively, keep them warm on a rack in a 100°F oven until ready to serve.
Notes
- Do not overmix the batter; lumps are okay and help keep pancakes tender.
- Resting the batter improves texture and fluffy rise.
- Use a griddle or non-stick skillet for best results.
- Adjust heat as needed to prevent burning pancakes.
- Egg whites beaten to stiff peaks add lightness and fluffiness.
