These are irresistible, the best and fluffiest pancakes for brunch and breakfast. The secret is adding whipped egg whites at the last moment for extra sponginess.
Royal pancakes
But these are our favorite pancakes around here. Royal pancakes. And worthy of that grand title.
Buttermilk pancakes are classic, but there are some unique ones in this blog, like cornmeal pancakes or lemon ricotta pancakes.
I started my pancake journey early in life. And though they were mostly made from packaged pre-mixes, they remain one of my favorite indulgences, with lots of maple syrup or a juicy blueberry compote.
Pancakes need to be fluffy and soft to soak up your favorite topping. Otherwise, they don't absorb the juices or syrup correctly, and dry pancakes are no fun.
Why use buttermilk?
Buttermilk is sour and liquid.
When used in baking, it tenderizes the cake, pancake, scone or whatever you're making. So, it's a great option instead of milk or other liquids.
These pancakes are tender in part due to using buttermilk.
Homemade buttermilk
It's a simple and fast process.
- Mix 1 cup of milk (preferably whole milk) with 1 tablespoon of lemon juice or white vinegar.
- Let the mixture sit for 5 minutes at room temperature until it thickens and slightly curdles.
- Stir it once more, and measure it again before using.
This recipe is easy enough but does have an extra step necessary to make them the best. It's beaten egg whites that make them tall and light, with just the right bite but still airy.
The secret is not to overmix the batter once the whites are added. As with genoise or chocolate mousse. You want to keep as much air as possible.
Cook them immediately
After a while, the batter will start losing some of its airiness, and your pancakes will lose some of their personality.
In my opinion, pancakes should be made right there and eaten right now, sort of like risotto. There is no time for distractions.
That way, they are at their most amazing.
And drench them in maple syrup with fresh berries. Amazing breakfast for this holiday season.
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The Best Buttermilk Pancakes
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Ingredients
- 2 cups all-purpose flour
- ½ tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon salt
- 3 eggs, separated and at room temperature
- 6 tablespoons unsalted butter, melted
- 1 ½ cups whole milk, room temperature
- fresh fruit, and cream or berry compote, for serving
- maple syrup, or honey, for serving
Instructions
- Have ready the pancake skillet.
- Combine 2 cups all-purpose flour, ½ teaspoon salt, ½ tablespoon baking powder and ⅓ cup sugar in a large bowl.
- Mix 1 ½ cups whole milk, 6 tablespoons unsalted butter and 3 egg yolks in another medium bowl.
- With dry, clean beaters, beat the 3 egg whites until you have medium peaks (not completely firm, the tip falls a bit).
- Add the milk mixture to the dry ingredients and mix together. Some lumps may remain.
- Add beaten egg white in 2 additions, mixing with a spatula until combined but some small lumps of egg whites remain.
- Heat the pancake skillet over medium heat and add a smidgen of butter.
- Add ¼ cup batter to make each pancake. If you make several at a time increase the heat a bit.
- When the pancake starts to have bubbles and begins to dry turn them over and cook for a minute or so.
- Be careful not to burn them.
- Serve immediately with fresh fruit, maple syrup, and whipped cream if you want.
David says
Okay, I trust you, Paula! I will make these over the holiday break! We love pancakes but we differ in our preferences. Like you, I prefer them fluffy to absorb as much syrup as they possibly can. Mark likes them thin and uses but a teaspoon of syrup. Yet I married him anyway... This batch will be for me!! Merry Christmas, my dear friend!
Paula Montenegro says
I'm on your side too. Does he cut thin slices of pound cake too?? Happy holidays to both of you David!
Angie@Angie's Recipes says
So fluffy and delicious! Merry Christmas, Paula.
Paula Montenegro says
Thanks Angie, likewise!