Fluffy Buttermilk Pancakes

There's nothing like starting your day with a big stack of hot Fluffy Buttermilk Pancakes dripping with butter and pure maple syrup. 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.

Easy Fluffy Buttermilk Pancakes Recipe

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. 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 breakfast or for supper on busy weekdays. Breakfast food is comfort food in my kitchen.

How to Make the Best Fluffy Buttermilk Pancakes Recipe

This recipe for scratch made 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 pancake batter. It makes all the difference in the world to the texture. The hint of vanilla lends such a richness to the flavor that makes me return to this recipe over and over again.

• Ingredients you'll need to make this recipe for homemade Fluffy Buttermilk Pancakes: All purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, melted butter, large eggs and vanilla extract. You'll also need butter or vegetable oil for frying.
• Separating the eggs and beating air into the egg whites is the secret to the fluffiest pancakes. Can you make this recipe without separating the eggs? Of course, yes you can. The texture will be different but they will still be quite delicious.
• To make your own buttermilk: To each 1 cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe as written.
• You could add whole berries such as blueberries or raspberries to the pancakes while they're cooking. You could also sprinkle the pancake batter with toasted nuts or chocolate chips for the kiddos.
• You can make and store leftover buttermilk pancakes for up to 3 days. You can also freeze pancakes for up to 1 month. Reheat pancakes in the microwave in seconds for a make ahead meal hack.

More Southern Style Pancake Recipes to Make

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 busy weekday mornings. More amazing pancake recipes you may like to try:

• You'll swoon for my Snickerdoodle Pancakes with a Warm Vanilla Bean Sauce.
• It's always impressive to make a baked Caramel Apple Dutch Baby which is my take on a classic baked German pancake.
• You'll flip for this Oatmeal Chocolate Chip Pancakes recipe.
• Fruit filled homemade Blueberry Buttermilk Pancakes.
• You may also like to try this recipe for Sheet Pan Pancakes from Bellyfull.

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Helpful Kitchen Items:

• Cast Iron Griddle
• Spatula Set
• Non Slip Mixing Bowls
• Whisk

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Fluffy Buttermilk Pancakes

Prep Time20 mins

Cook Time5 mins

Total Time25 mins

Course: Breakfast, brunch

Cuisine: American

Keyword: buttermilk-pancakes, easy-pancake-recipes, fluffy-buttermilk-pancakes

Servings: 10 pancakes

Calories: 183kcal

Author: Melissa Sperka

Ingredients

• 2 cups all purpose flour
• 3 tablespoon granulated sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups buttermilk
• 4 tablespoon butter melted plus additional for pan
• 2 large eggs separated
• 1 teaspoon 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 ¼ 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.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 403mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Calcium: 99mg | Iron: 1mg

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