Buttermilk Pancakes

These are irresistible, the best pancakes for brunch and breakfast. They are the fluffiest, most delicious ones! The secret is adding whipped egg whites at the last moment for extra sponginess. 

But these are our favorite pancakes around here. Royal pancakes. And worthy of that grand title.

I started my pancake journey early in life. Though made from packaged pre-mixes most of the time, they remain one of my favorite indulgences, with lots of maple syrup or juicy blueberry compote. Soaked in it, my father says, and he's right.

For pancakes to soak up your favorite topping, they need to be fluffy and soft. Otherwise, they don't absorb the juices or syrup correctly. And dry pancakes are no fun.

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

But first, let's talk basics.

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.

Related recipes you might like:

The Best Buttermilk Pancakes

Author: Paula Montenegro

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These are irresistible, the best pancakes for brunch and breakfast. They are the fluffiest, most delicious ones! The secret is adding whipped egg whites at the last moment for extra sponginess. 

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Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 medium pancakes

Course Breakfast / Brunch

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Ingredients

  

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ ½ tablespoon baking powder
• ▢ ⅓ cup sugar
• ▢ ½ teaspoon salt
• ▢ 3 eggs, separated and at room temperature
• ▢ 6 tablespoons 85g butter, melted
• ▢ 1 ½ cups whole milk, room temperature
• ▢ Fresh fruit, maple syrup or honey and cream or berry compote, for serving

Instructions

 

• Have ready the pancake skillet.
• Put flour, salt, baking powder and sugar in a large bowl.
• Mix milk, butter and egg yolks in another medium bowl.
• With dry, clean beaters, beat 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.

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 they were 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.

Cuisine American

Keyword buttermilk pancakes

Did you try this recipe?Let me know in the comments below!