Buttermilk Pancake

These buttermilk pancakes get their exceptional fluffiness from one extra step most recipes skip: separating the eggs and folding stiffly beaten whites into the batter at the very end. That folded-in air is what gives each pancake a cloud-like rise that box mixes can’t touch.

Buttermilk paired with baking soda creates the tangy flavor and tender crumb, while baking powder provides additional lift. The key instruction here is to mix until the batter is “barely smooth." A few small lumps are fine and actually preferred. Overworking develops gluten and turns your fluffy pancakes into tough, chewy discs.

Stir in the room-temperature butter before folding in the whites. This order matters. The fat coats the flour particles first, then the whipped whites go in gently to keep all that air intact.

Pro Tips

• Beat egg whites until stiff peaks form, not just soft peaks. They need to hold their structure when folded into the heavier batter.
• Fold, don’t stir. Use a spatula and cut through the center, sweep under, and turn over. A few streaks of white are totally fine.
• Wait for bubbles to form on the surface and edges to look set before flipping. One flip only.
• A griddle around 375°F (190°C) is the sweet spot. Test with a drop of water; it should sizzle and evaporate immediately.

Variations

• Blueberry buttermilk pancakes: Scatter fresh blueberries onto the batter right after pouring onto the griddle.
• Whole wheat blend: Replace half the flour with whole wheat flour for a nuttier flavor. Add an extra splash of buttermilk to compensate for the heavier flour.