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    Home » Recipes » Brunch & Breakfast Recipes

    Published: Dec 24, 2017 · Modified: Aug 14, 2022 by Paula Montenegro · Income from ads and affiliate links 4 Comments

    Buttermilk pancakes (the best ever)

    Jump to Recipe
    Collage of Buttermilk pancakes, stack with fruit, fork with pieces

    The best buttermilk pancakes ever is a big statement, I know. But these are the fluffiest, most delicious ones! The secret is adding whipped egg whites at the last moment for extra sponginess. 

    Close up stack of buttermilk pancakes with syrup dripping and berries around

    But these are truly the best recipe I ever made. They deliver and are worthy of that grand title. Royal pancakes.

    I started my pancake journey early in life, as most of you probably. Though made from packaged pre-mixes most of the time - something that happens when there is a non-baking mother in the household - I remember looking forward to them on weekends. They remain one of my favorite indulgences, with lots of maple syrup. Drenched my father says, and he's right. I like them how I like them.

    The thing is that, for pancakes to be 'drenchable', they need to be fluffy and soft. Otherwise, they don't absorb the syrup correctly. And dry pancakes are no fun.

    These are the reasons I bought The Clinton St. cookbook after having them over brunch a million years ago, twenty or more. I don't know if they're still as good. But at the time they were all the rage. And with reason.

    Tall stack of round pancakes on a white plate with berries, syrup dripping, white background

    Buttermilk pancakes are classic but take a look at this pancake round-up and you'll be planning your next brunch in no time.

    But first, let's talk basics.

    Table of Contents Hide
    What is buttermilk?
    The best buttermilk pancakes ever

    What is buttermilk?

    Buttermilk is a sour dairy ingredient, or fermented drink if you like, though I don't think anyone drinks it really, haha.

    Before it was the collateral product that resulted after churning butter from cream. You beat cream until it separates (the opposite of when you're whipping cream and need to stop just before it curdles) solids from liquids. The liquid left behind is the buttermilk. Nowadays it's cultured, that is, made is from a buttermilk culture, similar to the way you make homemade yogurt by taking a bit of the batch you just made which has the bacteria needed to multiply and make your next batch.

    Fork with piece of buttermilk pancakes

    Homemade buttermilk

    Simply mix lemon juice or white vinegar with milk (1 tablespoon per cup of milk) and let it be for a few minutes. It will curdle and become sour, no wonder since you added acid. Just whisk it and you have homemade buttermilk good for any baking recipe calling for it.

    Berries top and around a stack of pancakes on a white plate, white table

    This recipe is easy enough but does have an extra step necessary to make them the best, and it's beaten egg whites to 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.

    The other thing is to cook them immediately. The batter will start losing some of its airiness after a while, 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. 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.

    White round plate with tall tower of pancakes dripping syrup, berries around, white background

    Other recipes you might like:
    Strawberry buttermilk scones
    Healthier Banana Muffins
    Easy buttermilk scones
    Quick Walnut Bread

    Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

    If you like the recipes in this blog, consider subscribing and getting all new posts by email. As a thank you, we'll also send you a FREE recipe e-book and our Guide to Freezer Baking!

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    The best buttermilk pancakes ever

    The best buttermilk pancakes ever

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    The best buttermilk pancakes ever is a big statement, I know. But these are the fluffiest, most delicious ones! The secret is adding whipped egg whites at the last moment for extra sponginess. 

    • Total Time: 20 minutes
    • Yield: 10 medium pancakes

    Ingredients

    • 2 cups (270g) all-purpose flour
    • ½ tablespoon baking powder
    • ⅓ cup (75g) sugar
    • ½ teaspoon salt
    • 3 eggs (separated and at room tº)
    • 6 tablespoon (85g) butter, melted
    • 1 ½ cups (375ml) whole milk, room tº
    • Fresh fruit (maple syrup or honey and cream if you like, for serving)

    Instructions

    1. Have ready the pancake skillet.
    2. Put flour, salt, baking powder and sugar in a large bowl.
    3. Mix milk, butter and egg yolks in another medium bowl.
    4. With dry, clean beaters, beat egg whites until you have medium peaks (not completely firm, the tip falls a bit).
    5. Add the milk mixture to the dry ingredients and mix together. Some lumps may remain.
    6. Add beaten egg white in 2 additions, mixing with a spatula until combined but some small lumps of egg whites remain.
    7. Heat the pancake skillet over medium heat and add a smidgen of butter.
    8. Add ¼ cup batter to make each pancake. If you make several at a time increase the heat a bit.
    9. When the pancake starts to have bubbles and begins to dry turn them over and cook for a minute or so.
    10. Be careful not to burn them.
    11. Serve immediately with fresh fruit, maple syrup, and whipped cream if you want.

    Notes

    Make-ahead: they can be made ahead and frozen, or reheated in the oven. But they won't be exactly the same as when just made. But, if making many, that's the way to go.

    Variation: you can add citrus zest, add chocolate chips, or even berries to the batter before cooking.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 5
    • Category: Breakfast - Brunch
    • Method: Skillet
    • Cuisine: American

    Keywords: buttermilk pancakes

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Brunch & Breakfast Recipes

    • Savory Scones
    • Chocolate Kahlua Cake
    • Chocolate Chip Oatmeal Bars
    • Cinnamon Bundt Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. David says

      December 24, 2017 at 12:31 pm

      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!

      Reply
      • Paula Montenegro says

        December 26, 2017 at 5:10 pm

        I'm on your side too. Does he cut thin slices of pound cake too?? Happy holidays to both of you David!

        Reply
    2. Angie@Angie's Recipes says

      December 24, 2017 at 11:40 am

      So fluffy and delicious! Merry Christmas, Paula.

      Reply
      • Paula Montenegro says

        December 26, 2017 at 5:08 pm

        Thanks Angie, likewise!

        Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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