Breakfast is the most important meal of the day, and there is nothing that hits the spot quite like warm, butter, and extremely fluffy buttermilk pancakes!
I am usually am not a sweets person when it comes to breakfast. Give me bacon, eggs, and sausage all day! But every now and then, I’m a sucker for a fluffy, buttery pancake! And while the boxed mix if fine if you are in a rush, these made from scratch buttermilk pancakes are worth the extra few minutes. Trust me, my fiance said these were “the best pancakes I’ve ever had,” and thats quite the compliment coming from him. He may be picky but he sure knows what he likes!
Fluffy Pancake Secrets
In my opinion, there are two tricks to making extra fluffy buttermilk pancakes. First, I beat my egg whites separate and fold them in last. Fluffing up egg whites to a soft peak is an easy trick to add volume and air to any batter, so why not pancakes right?
The second secret is to barely mix the batter. I know, that sounds odd, but overmixing activates too much gluten in the flour, which equals tough, dense pancakes. Yuck! Use a wooden spoon or rubber spatula, not a whisk, to gently combine the ingredients. It’s okay to have clumps of flour!
Once the batter has come together, fold in the whipped egg whites. I only fold the batter 5-6 more times once the egg whites are added in. All of the magic of the fluffy egg whites can be undone by mixing so much, they deflate. Less mixing= fluffy pancakes
Cooking the Pancakes
Now that the batter is perfect and ready to go, the only thing left is to cook these until golden and delicious.
Even though the pancakes have butter in the batter, I always cook mine in butter. Get a large flat skillet or a griddle with plenty of surface area and rub it down with a stick of butter. I cook my pancakes over medium low heat (nobody like black pancakes).
Use a 1/4 cup measuring cup or ice cream scoop to get perfectly even sized pancakes. Scoop the batter onto the hot surface and BE PATIENT. It’s tempting to flip the pancakes over too soon, but they will tell you when they are ready. The surface of the batter will begin to fill with bubbles and look like it’s drying out. That’s when it is time to flip. Once they are flipped, there is only about 30 seconds left of cook time before you can dive in!
More Easy Breakfast Dishes
Looking for more delicious breakfast meals to whip up in the morning? Try these:
Top these light, fluffy buttermilk pancakes with a dab of butter and pour on the maple syrup! This is an easy meal to feed a hungry crowd. Breakfast never tasted so good!
Fluffy Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- ½ tsp baking soda
- 2 tsp baking powder
- 2 cup buttermilk + an additional ¼ cup if needed
- 2 eggs separated
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ¼ cup salted butter melted
Instructions
- In a large bowl, sift together flour, baking soda, baking powder.
- In a small bowl, beat egg whites until they reach soft peaks.
- In another bowl, whisk together buttermilk, egg yolks, melted butter, and both extracts.
- Slowly add buttermilk mixture to flour mixture, stirring with a wooden spoon or rubber spatula to combine. DO NOT overmix. There may be flour clump in the batter, but that is okay.
- Now, fold in the egg white, only folding a few times until barely combined. You do not want to deflate the egg whites.
- Heat a buttered griddle or skillet over medium low heat. Scoop batter into the pan with an ice cream scoop or ¼ cup measure.
- Cook until the top of the pancakes look dry, and bubbles emerge, about 2 minutes. Flip and cook an additional 30 seconds-1 minute.
- Serve immediately with butter and warm syrup.
