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Best Fluffy Buttermilk Pancakes from Scratch Recipe

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These fluffy buttermilk pancakes are consistently tall, tender, and golden brown. Made with simple ingredients and a special technique of whipping egg whites and resting the batter, they’re the perfect breakfast for weekend mornings or brunch gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (8g) baking powder
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 2 cups (480ml) buttermilk (full-fat preferred, low-fat fine)
  • 2 large eggs, separated (room temperature)
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1 teaspoon (5ml) vanilla extract (pure vanilla preferred)
  • Neutral oil (e.g., avocado oil) for greasing the griddle

Instructions

  1. Separate the eggs: Crack the eggs and separate the whites from the yolks. Place the whites in a clean, dry bowl. Let the whites come to room temperature while you prepare the batter.
  2. Mix the dry ingredients: In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk thoroughly to distribute the leavening agents evenly.
  3. Combine the wet ingredients: In a separate bowl, whisk together 2 cups buttermilk, 2 egg yolks, 4 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and fully combined.
  4. Whip the egg whites: Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form (about 2-3 minutes).
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. A few lumps are fine—do not overmix.
  6. Fold in the egg whites: Add the whipped egg whites to the batter. Use a rubber spatula to fold them in gently until no white streaks remain (about 10-12 folds).
  7. Rest the batter: Let the batter sit at room temperature for 5 minutes. This is non-negotiable for fluffy pancakes.
  8. Preheat the griddle: Place your griddle or pan over medium heat. Add a thin layer of neutral oil. Test by sprinkling a few drops of water—they should sizzle and evaporate immediately.
  9. Cook the pancakes: Pour about ⅓ cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip carefully and cook for another 1-2 minutes on the second side.
  10. Keep warm: Transfer cooked pancakes to a cooling rack set over a baking sheet. Place them in a 200°F oven to keep warm while you cook the remaining batter.

Notes

Don’t overmix the batter—lumps are your friend. Let the batter rest for exactly 5 minutes; this allows the baking soda to react and gluten to relax. Control your heat to medium (375°F if using an infrared thermometer). Flip only once to maintain fluffiness. Use a thin spatula to avoid deflating the pancakes. Keep batches warm on a cooling rack in the oven, not stacked on a plate, to prevent sogginess.

Nutrition

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