Fluffy Buttermilk Pancakes Recipe
These fluffy buttermilk pancakes are light, airy, and full of rich flavor. Perfect for a weekend breakfast or brunch, they combine the tangy sweetness of buttermilk with a tender crumb and golden, crisp edges. Made with simple pantry staples and cooked on the stovetop, these pancakes are a timeless classic that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
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
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt to ensure even distribution of the leavening agents.
- Separate Eggs: Carefully separate the egg yolks from the egg whites. Place the yolks in one bowl and the whites in another.
- Mix Wet Ingredients: Whisk the egg yolks with vanilla extract, buttermilk, and melted butter until well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Be careful not to overmix to keep the batter light and airy.
- Beat Egg Whites: Using a hand mixer or whisk, beat the egg whites to stiff peaks. This will help add extra fluffiness to the pancakes.
- Fold Egg Whites: Gently fold the beaten egg whites into the batter using a spatula, taking care not to deflate the mixture.
- Heat Pan: Preheat a nonstick skillet or griddle over medium heat and add a thin layer of avocado oil for frying.
- Cook Pancakes: Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 2 minutes.
- Serve Warm: Remove the pancakes from the skillet and keep warm while cooking remaining pancakes. Serve immediately with butter, syrup, or your preferred toppings.
Notes
- Do not overmix the batter as this can make the pancakes tough.
- Be sure to fold the egg whites gently to maintain the batter’s airiness.
- Use a nonstick skillet or well-seasoned griddle to prevent sticking.
- If you don’t have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Adjust the heat as necessary to avoid burning the pancakes while ensuring they cook through.
Find it online: https://recipethrive.com/fluffy-buttermilk-pancakes-recipe/
