There is something truly magical about waking up to a stack of golden, fluffy pancakes that practically melt in your mouth. This Fluffy Buttermilk Pancakes Recipe is a personal favorite that brings together simple, wholesome ingredients to create a breakfast classic you’ll want to make again and again. From the tangy richness of buttermilk to the light, airy texture achieved by folding in whipped egg whites, every bite offers a perfect balance of softness and flavor. Whether it’s a weekend brunch or a special occasion, these pancakes will make your morning exceptional.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays an essential role in building the irresistible texture and taste of your pancakes. The flour and buttermilk create a tender crumb, while the eggs and leavening agents bring that sought-after fluffiness and lift.
- 2 cups all-purpose flour: The base for your pancakes, providing structure and body.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to balance flavors.
- 1 teaspoon baking powder: Helps with the rise and fluffiness of the pancakes.
- ½ teaspoon baking soda: Works alongside baking powder and buttermilk for a light texture.
- ½ teaspoon kosher salt: Enhances all the flavors, making them pop.
- 2 large eggs (yolks and whites separated): Yolks add richness while whipped whites ensure a lofty fluff.
- 1 teaspoon vanilla extract: Brings warmth and depth to every bite.
- 2 cups buttermilk: Provides a subtle tang and tenderness unique to these pancakes.
- ½ cup unsalted butter (melted and cooled): Adds richness and keeps the pancakes moist.
- ¼ cup avocado oil (plus more for frying): A neutral oil that aids in frying without overpowering flavor.
How to Make Fluffy Buttermilk Pancakes Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt in a large bowl. This blend forms the dry base of your pancakes, ensuring even distribution of the rising agents and seasoning for consistent flavor and rise.
Step 2: Whip the Egg Whites
Separate the egg whites into a medium bowl and whisk them until stiff peaks form. This step is crucial because those whipped whites are what will give your pancakes incredible height and fluffiness, making each pancake light as air.
Step 3: Mix Wet Ingredients
In a separate large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and the melted butter that’s been allowed to cool slightly. This mixture adds richness, moisture, and a lovely vanilla aroma that sets these pancakes apart.
Step 4: Combine Wet and Dry Mixtures
Slowly pour the wet ingredients into the dry ingredients and gently mix with a spatula. Don’t worry about lumps here; a bit of batter texture is totally normal and will keep the pancakes tender rather than tough.
Step 5: Fold in Egg Whites
Carefully fold the whipped egg whites into the batter using gentle motions. The trick here is to preserve as much air as possible, so the pancakes stay fluffy and soft. Overmixing will deflate the whites, so be gentle!
Step 6: Heat the Pan and Add Oil
Preheat a large pan to medium-low heat and add a bit of avocado oil. The moderate heat allows pancakes to cook evenly without burning, while the oil prevents sticking and helps create those golden edges you love.
Step 7: Cook the Pancakes
Using a ¼ cup measure, pour the batter onto the pan, spacing pancakes so they aren’t crowded. Cook for about 2 minutes until bubbles form on the surface and the edges are set, then carefully flip and cook for another 1 to 2 minutes until golden brown. Continue until all batter is used, adding oil as needed. You should yield about sixteen 2- to 3-inch pancakes.
Step 8: Serve and Enjoy
Transfer the warm pancakes to a plate and get ready to garnish them with your favorite toppings. A generous drizzle of maple syrup is a classic choice that complements this fluffy buttermilk goodness perfectly.
How to Serve Fluffy Buttermilk Pancakes Recipe
Garnishes
Pancakes shine brightest with a little extra love on top. Fresh berries add vibrant color and brightness, while a dollop of whipped cream brings extra indulgence. For a nutty touch, sprinkle chopped walnuts or pecans. Of course, melting butter and rich maple syrup remain forever favorites.
Side Dishes
Pairing your Fluffy Buttermilk Pancakes Recipe with savory sides like crispy bacon or sausage links offers a satisfying balance of flavors. Fresh fruit salad provides a refreshing counterpoint, helping to round out a special brunch or family breakfast.
Creative Ways to Present
For a playful twist, create a pancake stack layered with layers of Nutella or fresh fruit compote between each pancake. You can also serve mini pancakes skewered on sticks, perfect for a brunch party. Another idea is to top pancakes with yogurt and a drizzle of honey, making it a fresh and lighter option.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Layer them with parchment paper in between to prevent sticking and preserve their fluffy texture.
Freezing
These pancakes freeze beautifully, making them a fantastic make-ahead breakfast. Arrange pancakes in a single layer on a baking sheet and freeze. Once solid, transfer them to a freezer-safe bag or container, where they’ll keep for up to 2 months.
Reheating
Reheat frozen or refrigerated pancakes by popping them in a toaster, oven, or microwave until warm and soft. This quick step brings back their delightful fluffiness and lets you enjoy the Fluffy Buttermilk Pancakes Recipe anytime you wish.
FAQs
Can I use milk instead of buttermilk?
While regular milk can work, buttermilk is preferred for this recipe due to its acidity, which reacts with baking soda to create lift and tenderize the pancakes. If needed, you can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar and letting it sit for 5 minutes.
Why do I need to separate and whip egg whites?
Whipping egg whites and folding them into the batter traps air, resulting in pancakes that are remarkably light and fluffy. It might take a little extra effort, but the texture difference makes it absolutely worth it.
Can I substitute avocado oil with another oil?
Yes, you can use neutral oils like vegetable oil or light olive oil in place of avocado oil. Avoid strong-flavored oils to keep the pancake flavor pure and buttery.
How do I prevent pancakes from sticking to the pan?
Make sure your pan is well-heated before adding the batter, and use a small amount of oil or butter to coat the surface. Using a non-stick skillet or cast-iron pan also helps achieve perfect pancakes without sticking.
Can this recipe be doubled or halved?
Absolutely! This Fluffy Buttermilk Pancakes Recipe scales up or down effortlessly, so you can tailor it to your desired number of servings without losing any of that signature fluff and flavor.
Final Thoughts
Once you try this Fluffy Buttermilk Pancakes Recipe, you’ll understand why it’s become a beloved staple in my kitchen. The tender crumb, the subtle tang, and the cloud-like texture make for an unforgettable breakfast experience. So don’t hesitate—whip up a batch and treat yourself and your loved ones to a stack of pure comfort and joy.
Print
Fluffy Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings (approximately 16 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Fluffy Buttermilk Pancakes are light, airy, and perfectly tender, making them an ideal breakfast treat. The recipe uses separated eggs to whip the whites to stiff peaks, ensuring maximum fluffiness. Cooked on the stovetop with a touch of avocado oil, these pancakes are golden brown and delicious, ready to be enjoyed with your favorite toppings and maple syrup.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs (yolks and egg whites separated)
- 1 teaspoon vanilla extract
- 2 cups buttermilk
- ½ cup unsalted butter (melted and cooled slightly)
- ¼ cup avocado oil (or more as needed for frying)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Set this mixture aside.
- Whip Egg Whites: In a separate medium bowl, whisk the separated egg whites until stiff peaks form. Set aside carefully so they stay aerated.
- Combine Wet Ingredients: In a large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and the slightly cooled melted unsalted butter until smooth and well combined.
- Mix Wet and Dry Ingredients: Slowly add the wet mixture into the bowl with the dry ingredients. Gently mix until just combined—some lumps are perfectly fine, do not overmix.
- Fold in Egg Whites: Carefully fold in the whipped egg whites into the batter. Use gentle folding motions to keep the batter light and airy without overmixing.
- Heat Pan and Add Oil: Place a large pan or skillet over medium-low heat. Add a small amount of avocado oil to coat the pan before cooking.
- Cook Pancakes: Pour about ¼ cup of pancake batter into the pan to form each pancake, making sure not to overcrowd the pan. Cook until bubbles appear on the surface and the edges begin to brown, about 2 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1-2 minutes on the other side until golden brown. Repeat this process with the remaining batter, adding more avocado oil to the pan as needed.
- Serve and Enjoy: Transfer the cooked pancakes to a plate, add your preferred toppings such as fresh fruit, butter, or nuts, drizzle with maple syrup, and enjoy your fluffy buttermilk pancakes!
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Using room temperature ingredients helps achieve a smoother batter consistency.
- Adjust the heat as needed to avoid burning while cooking the pancakes.
- You can substitute avocado oil with other neutral oils like vegetable or canola oil.
- Serve immediately for best texture, but pancakes can be kept warm in a low oven while cooking the rest.
