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Fluffy Buttermilk Pancakes
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Fluffy Buttermilk Pancakes

Course Breakfast, Main Course
Cuisine American, Southern
Keyword buttermilk-pancakes, easy-pancake-recipes, fluffy-buttermilk-pancakes
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 10 pancakes
Calories 183kcal
Author Melissa Sperka

Ingredients

  • 2 cups all purpose flour
  • 3 Tbsp granulated sugar
  • 2 tsp baking powder
  • 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

  • In a medium bowl use a whisk to sift together flour, sugar, baking powder, baking soda and salt.
  • In a separate medium bowl whisk together the buttermilk, melted butter, egg yolks and vanilla.
  • Add the wet ingredients to the dry ingredients stirring just until combined.The mixture will be lumpy. Set aside.
  • Using an electric mixer, beat the egg whites until stiff peaks have formed. Use a large spoon or silicone spatula to fold the egg whites 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.

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