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Extra-fluffy Buttermilk Pancakes

Extra-fluffy Buttermilk Pancakes prepared dish

These tender, lofty buttermilk pancakes get their rise from a balanced mix of baking powder, baking soda, and gently folded batter. Cook them on a hot griddle until golden, then serve with butter and maple syrup for a classic breakfast.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include unsalted butter, granulated sugar, all-purpose flour, vanilla extract.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 4 tbsp unsalted butter (melted and slightly cooled)
  • 3 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 0.25 cup maple syrup (for serving)
  • 0.5 tsp baking soda
  • 1 tbsp neutral oil (for the griddle)
  • 2 cups buttermilk (well shaken)
  • 2 each large eggs (separated)
  • 0.75 tsp fine salt

Instructions

  1. Place a rimmed baking sheet in the oven and heat the oven to 200°F (95°C) for 10 minutes so finished pancakes can stay warm without drying out.
  2. Whisk the 2 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.75 tsp fine salt in a large mixing bowl for 30 seconds, until the leaveners are evenly distributed and no clumps remain.
  3. In a medium bowl, whisk the 2 egg yolks, 2 cups well-shaken buttermilk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract for about 45 seconds, until the mixture looks smooth and pale yellow.
  4. Pour the buttermilk mixture into the bowl of dry ingredients and stir with a silicone spatula for 20 to 30 seconds, just until the flour is moistened; the batter should look thick and lumpy, not smooth.
  5. In a clean medium bowl, beat the 2 egg whites with a whisk for 1 to 2 minutes, until foamy with soft peaks that slump gently when the whisk is lifted.
  6. Fold the beaten egg whites into the pancake batter with a silicone spatula in 3 or 4 broad strokes, stopping as soon as only a few white streaks remain so the batter stays airy.
  7. Let the batter rest on the counter for 8 minutes while you heat a 12-inch nonstick skillet or large griddle over medium heat; the pan is ready when a drop of water sizzles and evaporates within 2 seconds.
  8. Brush the hot skillet or griddle with a thin film of the 1 tbsp neutral oil, then portion the batter into 0.25-cup mounds, leaving at least 2 inches between pancakes for spreading.
  9. Cook the pancakes over medium heat for 2 to 3 minutes, until the edges look set, the bottoms are deep golden brown, and bubbles on the surface begin to open and hold their shape.
  10. Flip each pancake with a thin spatula and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the center springs back lightly when pressed; if using an instant-read thermometer, the center should register at least 190°F (88°C) for a fully cooked crumb.
  11. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven and hold them for up to 15 minutes while you cook the remaining batter, lightly oiling the skillet between batches if the surface looks dry.
  12. Serve the pancakes hot on warmed plates with the 0.25 cup maple syrup divided over the servings, adding extra butter only if desired.

Nutrition (per serving)

  • Calories: 552
  • Protein: 15 g
  • Fat: 18 g
  • Carbohydrates: 82 g
  • Fiber: 2 g
  • Sugar: 28 g
  • Sodium: 1035 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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