Ingredients

2 cups all-purpose flour

¼ cup granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

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

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Step 2: Separate the egg whites into a medium bowl and whisk them until stiff peaks form. Set aside.

Step 3: In a separate large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and melted butter.

Step 4: Slowly pour the wet mixture into the dry ingredients and gently mix until combined. It’s okay to have some lumps.

Step 5: Gently fold the whipped egg whites into the batter, being careful not to overmix to keep the batter light and airy.

Step 6: Heat a large pan over medium-low heat and add a bit of avocado oil. Pour about ¼ cup of batter per pancake into the pan without overcrowding.

Step 7: Cook the pancakes until bubbles form on the sides and the bottoms turn golden brown, about 2 minutes.

Step 8: Carefully flip the pancakes and cook for another 1-2 minutes until golden and cooked through. Continue with remaining batter, adding oil as needed.

Step 9: Transfer pancakes to a plate and serve with your favorite toppings and maple syrup. Enjoy!

Tips & Variations

Use room temperature ingredients to help the batter mix more evenly and rise better.

For extra fluffy pancakes, don’t skip whipping the egg whites to stiff peaks before folding them in.

Substitute avocado oil with melted coconut oil or vegetable oil if preferred.

Add fresh berries or chocolate chips to the batter for a fun twist.

If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5 minutes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. You can also freeze pancakes by layering parchment paper between them, then placing them in a freezer bag for up to 2 months. Reheat from frozen in a toaster or oven.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh to maintain fluffiness, but you can prepare the dry ingredients ahead. If you make the full batter in advance, fold in the whipped egg whites just before cooking.

Why is it important to separate and whip the egg whites?

Whipping the egg whites adds air to the batter, making the pancakes lighter and fluffier. Folding them in gently preserves this air, preventing dense pancakes.