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
Scale
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.
