Description
These fluffy buttermilk pancakes are light, airy, and perfect for a weekend breakfast or brunch. Made with a combination of whipped egg whites and a rich buttermilk batter, they cook up golden brown and tender, ideal for topping with syrup, fresh fruit, or your favorite breakfast sides.
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 until well combined. Set aside.
- Whisk Egg Whites: In a separate medium bowl, separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, then set aside.
- Whisk Wet Ingredients: In another large bowl, whisk together the egg yolks, vanilla extract, buttermilk, and melted unsalted butter until smooth and combined.
- Combine Batter: Slowly pour the wet mixture into the dry ingredients and gently mix together with a spatula or spoon. It’s okay to have some lumps in the batter; avoid overmixing to keep pancakes tender.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter. This step is crucial for keeping the pancakes fluffy, so fold carefully without overmixing.
- Heat Pan and Cook: Preheat a large skillet or frying pan over medium-low heat. Add a small amount of avocado oil to lightly grease the pan.
- Pour Batter: Pour about ¼ cup of pancake batter onto the pan for each pancake. Avoid overcrowding the pan.
- Cook Until Bubbly: Cook the pancakes until bubbles form on the surface and the edges begin to brown, about 2 minutes.
- Flip Pancakes: Carefully flip each pancake using a spatula and cook the other side for 1-2 minutes until golden brown and cooked through.
- Repeat: Continue cooking the remaining batter in batches, adding avocado oil as needed to prevent sticking. This recipe yields about 16 pancakes, each 2-3 inches in diameter.
- Serve: Transfer cooked pancakes to a plate. Top with your favorite toppings such as maple syrup, fresh fruit, or whipped cream, and enjoy warm.
Notes
- For extra fluffy pancakes, make sure to whip egg whites to stiff peaks and gently fold in without deflating.
- You can substitute avocado oil with other neutral oils like vegetable or canola oil for frying.
- Use room temperature butter when mixing to ensure it blends smoothly with the wet ingredients.
- Do not overmix the batter; lumps are okay and help keep pancakes tender.
- If batter is too thick, you can thin it slightly with a bit more buttermilk before cooking.
- Keep pancakes warm in a low oven (200°F/90°C) if making a large batch before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: fluffy pancakes,buttermilk pancakes,breakfast recipes,easy pancake recipe,homemade pancakes
