Fluffy Buttermilk Pancakes
These Fluffy Buttermilk Pancakes are thick, soft, and irresistibly tender. Made with simple ingredients, they’re perfect for a cozy breakfast. Buttermilk is the secret to their melt-in-your-mouth texture!
Servings: 6 servings
Calories: 475kcal
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 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
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl separate egg whites and whisk until you get stiff peaks, set aside.
- In a large bowl, whisk the egg yolks, vanilla extract, buttermilk and room temperature melted butter.
- Slowly pour into the flour mixture and gently mix (lumps are OK).
- Add in the egg whites and gently fold in; don’t overmix.
- Heat a large pan to medium-low heat. Add some avocado oil, then ¼ cup of pancake mix in the pan and repeat until pan is filled, but don't overcrowd. Cook pancakes until the sides brown and bubbles form, about 2 minutes.
- Carefully flip pancakes and cook another 1-2 minutes. Repeat until all batter is used up. Add avocado oil as needed. You should get about 16 2-3 inch pancakes.
- Transfer pancakes to plate. Add your favorite toppings. Drizzle with maple syrup and enjoy!
Notes
- For equal-sized pancakes, use a measuring cup to pour your batter. I usually also like to use a cookie scoop and scoop out two 1” scoops per pancake, or add an extra scoop or two for larger pancakes.
- If you don’t have buttermilk on hand, you can make your own by adding 2 tablespoons of vinegar or lemon juice to 2 cups of milk and letting it sit for 5-10 minutes.
- Separating the egg whites and beating them to stiff peaks before folding them into the batter is the secret to achieving extra fluffy pancakes. This extra step is well worth it!
- When mixing your wet and dry ingredients, lumps are OK. Overmix the batter, and your pancakes will be tough. So, mix until everything is just combined.
- Cook your pancakes over medium-low heat. This ensures that they cook through without burning on the outside.
- Use avocado oil for frying as it has a high smoke point and a mild flavor, making it perfect for cooking pancakes.
- To keep your pancakes warm while you cook the rest, place them on a sheet pan in a 200°F oven. This way, you can serve a whole batch of piping hot pancakes at the same time.
- These pancakes freeze beautifully. Once cooled, place them in a single layer in a freezer bag and freeze for up to 2 months. To reheat, pop them in the toaster straight from the freezer.
- This recipe is part of my Breakfast Recipes Collection.
- Hosting a brunch at home? Serve these pancakes alongside some Easy Oven Baked French Toast and Fluffy Buttermilk Waffles for a crowd-pleasing feast!
Nutrition
Calories: 475kcal | Carbohydrates: 44g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 466mg | Potassium: 181mg | Fiber: 1g | Sugar: 12g | Vitamin A: 695IU | Calcium: 152mg | Iron: 2mg