I tried a ton of different pancake recipes over the years my kids were small, and this one has always stood out as a favorite. It makes very thick and fluffy pancakes, which are my favorite kind. They are especially great with blueberries (my favorite) or chocolate chips (my daughter’s favorite).
There are a few little things that help make these pancakes light and fluffy, but still quick and easy to make. The pancakes use buttermilk, as well as a bit of baking soda. Since buttermilk is acidic, it reacts with the baking soda to foam up and produce gas bubbles, which help give great rise and fluffiness to the batter.
This recipe also calls for separating the yolk from the white of the egg, and mixing the white in right at the end, to give extra lift. You can whisk up the egg white to incorporate more air, but even if you don’t, it still gives good height to the pancakes.
I prefer to cook these in an ungreased non stick skillet because I like the texture when they are cooked without oil or butter, but you can obviously use a little of either to cook them if you like. We like to eat them with freshly made whipped cream, jam or syrup. (I used spray oil on my pan in the picture because I hadn’t made these in a while and forgot I liked them better cooked in an ungreased pan, which is why I am mentioning it :)).
Fluffy Buttermilk Pancakes
Ingredients
- 2 1/2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs, separated
- 2 cups buttermilk
- 1 tsp vanilla
- 1/2 cup milk (you may not need it or may not use it all)
- 10 tbsp unsalted butter melted and cooled
Instructions
- Whisk flour, sugar, salt, baking powder, baking soda in a bowl with a whisk. In a smaller bowl, whisk together the egg yolks, vanilla and buttermilk. Add the butter and whisk until well combined.
- Add the buttermilk mixture to the flour mixture and mix until just combined. You want a fairly thick batter because that helps give height. If it is too thick, add a little of the milk until it is a workable consistency.
- Add the egg whites and stir until they are mixed in. Let sit 5 minutes.
- Heat a skillet over medium until hot. Reduce to medium low and spoon some batter onto the pan. If using chips or blueberries, add a layer and then spoon some more batter on top.
- Cook until bubbles start to form and the edges of the pancakes are dry. Peek underneath and if golden, flip and allow to cook for 2 minutes or so until cooked through. Don't flip more than once or you will deflate them.
- Serve hot with syrup or whipped cream.
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