Description
Delight in these fluffy buttermilk pancakes, a classic breakfast treat perfect for a cozy morning. Light, airy, and packed with rich flavors from buttermilk and vanilla, these pancakes are easy to whip up and cook on the stovetop to golden perfection. Serve with maple syrup and your favorite toppings for a comforting start to your day.
Ingredients
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: Separate the egg whites into a medium bowl and whisk them vigorously until they form stiff peaks. Set aside carefully to fold in later.
- Whisk Wet Ingredients: In a large bowl, whisk the egg yolks together with vanilla extract, buttermilk, and the melted, slightly cooled unsalted butter until smooth and fully combined.
- Combine Mixtures: Slowly pour the wet mixture into the dry ingredient bowl and gently mix until just combined. It’s okay if the batter is a bit lumpy; overmixing can make pancakes tough.
- Fold in Egg Whites: Carefully fold the stiff egg whites into the batter, gently incorporating them to maintain some airiness. Avoid overmixing to keep the batter light and fluffy.
- Heat Pan: Heat a large pan or skillet over medium-low heat and add a small amount of avocado oil to lightly grease the surface.
- Cook Pancakes: Pour about ¼ cup of the pancake batter onto the pan, making multiple pancakes while ensuring they aren’t overcrowded. Cook for about 2 minutes until bubbles form on the surface and the edges start to brown.
- Flip Pancakes: Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
- Repeat Cooking: Continue cooking the remaining batter in batches, adding avocado oil as needed to prevent sticking. You should end up with approximately 16 pancakes, each around 2-3 inches in diameter.
- Serve: Transfer the pancakes to a plate and serve hot with your favorite toppings, such as fresh fruit, butter, or a generous drizzle of maple syrup. Enjoy!
Notes
- For fluffier pancakes, be careful not to overmix the batter once the wet and dry ingredients are combined.
- Whisking the egg whites separately and folding them in helps create a lighter texture.
- If you prefer, use a non-stick skillet for easier flipping and less oil.
- Keep cooked pancakes warm in a low oven (about 200°F) while finishing the rest.
- Leftover pancakes can be refrigerated or frozen; reheat in a toaster or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
