There’s nothing like starting your day with a big stack of hot Fluffy Buttermilk Pancakes dripping with butter and pure maple syrup. Classic buttermilk pancakes are like golden medallions encircled with those crispy edges that makes them impossible to resist. They’re admittedly indulgent yet, perfectly acceptable to be enjoyed first thing in the morning. These pancakes are slightly sweet with an airy texture due to beaten egg whites that are gently folded into the batter. A splash of pure vanilla and the flavor palate is complete.
My boys are huge fans of breakfast foods at any time of day. In fact, they love it when I make fruit filled pancakes, cheesy breakfast casseroles and twice baked potatoes with spinach, bacon and eggs for “brinner” on busy weekdays. Breakfast for dinner, or “brinner” is a real treat, especially when I whip-up the brunch foods we love but have little time to make on hectic weekday mornings. Two of our favorites are my Snickerdoodle pancakes with a warm vanilla bean sauce and baked caramel apple dutch baby my take on a classic baked German pancake.
This recipe for fluffy buttermilk pancakes is my go-to and I highly recommend going the extra step of separating the eggs and whipping the egg whites before adding them to the batter, it makes all the difference in the texture. The hint of vanilla lends such a richness to the flavor that makes me return to this recipe over and over again.
You may also like: Sheet Pan Pancakes, Banana Coconut Pecan Pancakes, Lemon Ricotta Pancakes and Apple Fritter Pancakes.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Fluffy Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- 3 Tbsp granulated sugar
- 2 tsp baking power
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 4 Tbsp butter melted plus additional for pan
- 2 large eggs separated
- 1 tsp pure vanilla extract
- Maple syrup and butter for serving
Instructions
- Combine flour, sugar, baking powder, baking soda and salt. Sift using a whisk.
- In a separate bowl whisk together the buttermilk, melted butter, egg yolks and vanilla.
- Add the wet to the dry stirring just until combined.The mixture will be lumpy. Set aside.
- Using an electric mixer, beat the egg whites until stiff peaks have formed. Fold into the batter.
- Butter a cast iron skillet or griddle and heat to medium-high. Divide the pancake batter using a 1/4 cup measuring cup. (May use cooking spray in place of butter, if desired)
- Cook until golden and the batter has bubbled on top for around 2 minutes per side, then flip.
- Cook in batches adding more butter to the pan as needed. Keep warm until serving.
- Serve drizzled with maple syrup and butter.
Lallie Pillay says
April 11, 2018 at 10:10 amAmazing n Beautiful recipes
Thank you for sharing!
Melissa says
April 11, 2018 at 10:35 amThanks for visiting!
Marja says
April 11, 2018 at 10:32 amHi Melissa,
These pancakes look sooooo delicious and fluffy that i almost got my tongue on the screen to get a taste of them! I’m from the Netherlands and we eat a totally different type of pancake. You call those crêpes. But they’re like crêpes, only much bigger. And thin of course. I like your pancakes more! They’re so yummie to put your teeth in a cloud of deliciousness, nothing can beat that! I was looking since forever for a really good American pancake recipe and here i’ve found it! This will be my go to recipe when i want to eat pancakes, for sure! So Thank you for this great recipe and till next time.
Have a great day and keep them going….those great recipes of yours!
Melissa says
April 11, 2018 at 10:35 amHi Marja, thanks so much for visiting from the beautiful Netherlands. I’m delighted to share these with you, I share your love of pancakes and adore crepes, as well. Thanks so much for stopping by!
Elizabeth says
April 11, 2018 at 2:59 pmThanks for sharing your Fluffy Buttermilk Pancake recipe…they look so yummy! I’m forever trying new pancake recipes every weekend & come Sunday I’ll be fixing these 🙂 Do you think I could use the milk + lemon juice or vinegar in place of regular buttermilk?
Melissa says
April 11, 2018 at 4:22 pmHi Elizabeth, in a pinch sure. But, it’s always best if possible to use the real thing. Preferably NOT fat free.
Lisa Langston says
April 11, 2018 at 10:57 pmThese look so good! I love very think pancakes. Should I add more liquid to make these super thin, or what do you suggest?
Thank you.
Melissa says
April 12, 2018 at 8:07 amYou can thin the batter to your liking, sure. Add in small amounts until you reach your desired consistency.
Lisa Langston says
April 12, 2018 at 8:56 amThank you!!