Buttermilk pancakes are one of my favorite breakfast foods.
I’ll be honest. As much as I like pancakes, I hardly ever make buttermilk pancakes because I typically want lemon Blueberry Ricotta Pancakes. Although, every once in a while, I get a craving for classic, fluffy, hotcakes. I’ll even let you in on a little secret. The trick for the fluffiest pancakes is the egg whites, but we will get to that later. Just serve these babies with lots of butter and drippy, sweet, maple syrup.
You’ll love these buttermilk pancakes because they are…
Create the batter…
Firstly, in a small bowl, mix the dry ingredients: one cup of all-purpose flour, half a teaspoon of salt, half a teaspoon of baking soda and one teaspoon of baking powder. Set aside.
Now, separate two eggs and set aside the egg whites for later use. Now, in a large bowl, beat together the two egg yolks and one whole egg. After, add in one and a half tablespoons of sugar, one tablespoon of vanilla, and one cup of buttermilk. Beat together until smooth.
Next, slowly incorporate the dry ingredients into the wet ingredients. Mix the batter until just incorporated because over-mixing can make your pancakes tough.
Whip and fold the egg whites…
Remember those egg whites you reserved? Now, you’re going to take beat them until they turn into a firm, but fluffy, peaks. See the photo above. It is best to do this with a stand/hand mixer, but it is possible to do this by hand. Your arm will get very tired, but this is what adds the extra fluffiness to your pancakes, so it is worth it.
Lastly, gently fold about half the fluffy egg whites at a time, into your pancake mixer. It is also essential to fold in the egg whites until just combined. If you mix too much, or too roughly, the batter will deflate, and the pancakes will not be as fluffy. It’s okay if some of the egg whites are still visible.
Cook and serve…
Finally, heat a large pan to medium-low heat and add a tablespoon of cooking oil (adding more oil as needed); I prefer coconut oil because it is relatively neutral and has a high smoke point, which means that the oil won’t burn as quickly. Now, using a ladle, spoon the batter onto the pan in a circular motion. Use the back of the spoon to spread into a pancake shape.
Cook time will vary depending on the size of your pancakes, so I try to keep mine on the smaller side. Cook each side for about one to two minutes. When the pancake is ready to flip, the bottom will be golden brown. The batter will become firm and begin to bubble. Lower, longer cook time is better.
Place the pancakes on a plate lined with a paper towel to drain the excess oil. Serve with maple whipped cream, maple syrup, butter, and fresh berries. The maple whip is easy to make. Use a mixer to whisk together one cup of heavy whipping cream and a fourth of a cup of maple syrup until soft, but firm, peaks form.
Here are some other recipe(s) I think you might enjoy…
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- 1 c. flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 1/2 tbsp Sugar
- eggs , 2 eggs separated (2 yolks and 2 whites) plus 1 whole egg
- 1 c buttermilk
- 1 tbsp Vanilla extract
- In a medium bowl, mix together dry ingredients: flour, baking soda, baking powder and salt. Set aside.
- Separate 2 eggs, reserve the egg whites for later.
- In your stand mixer, or large bowl, beat 1 whole egg and 2 egg yolks together. Add sugar, then beat until the sugar is dissolved, and the mixture is smooth.
- Add the buttermilk and vanilla and mix until combined.
- Now,, slowly incorporate the dry ingredients into the wet ingredients. Mix until just incorporated. Set aside.
- In a clean bowl, beat the egg whites until fluffy, white peaks form (see photo above).
- Gently fold the egg white mixture into the batter until just incorporated. It’s okay if the egg whites are still visible,
- Heat a large pan to medium low/ medium heat. Add a tablespoon of cooking oil. I prefer coconut oil.
- Using a ladle, spoon the batter into the pan in a circular motion. Use the back of the ladle to spread the batter around.
- Cook each side for about 3 mins. When it’s ready to flip, the pancake with create bubbles all over the surface of the batter, and the underside will be golden brown.
- Serve with maple whipped cream, maple syrup and fresh berries.
- Watch the heat. This pancake batter is egg based, so lower heat - longer cook time is better.
- Cook time will vary depending on the size of your pancakes. I try to keep them on the smaller side.
Nutrition Information:Yield: 7 Serving Size: 7 pancakes
Amount Per Serving: Calories: 122
*Any nutritional data provided is for personal reference only as these are approximations, and data may vary on a case by case basis. Please refer to my disclaimers page.*