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Buttermilk Pancakes

stack of buttermilk pancakes topped with butter and dripping with syrup
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • 1 ½ teaspoons sea salt
  • 1 ½ cups buttermilk
  • 3 large eggs, yolks and whites separated
  • 6 tablespoons unsalted butter, melted, and cooled slightly, plus more for greasing
  • 2 teaspoons vanilla extract

Method

  1. Sift the flour, baking powder, baking soda, sugar, and salt into a large bowl. In a separate large bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until combined. Add the dry ingredients to the bowl and stir until combined. Do not overmix, the batter should be slightly lumpy. 
  2. Place the egg whites in a separate mixing bowl. Using an electric mixer on medium speed, whisk until medium peaks form 2 to 3 minutes. 
  3. Gently fold half of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites. 
  4. Heat a griddle to 350°F or a large skillet over medium heat. Add butter and cook until it melts and begins to bubble. Use a spatula to spread the melted butter evenly. Add batter to the skillet or griddle using a ½ cup measuring cup, placing the pancakes ½ -inch apart and being careful not to overcrowd. When bubbles begin to form, lift with a spatula and flip. Cook until golden brown on both sides. Continue with the remaining batter.
  5. Serve warm along with your favorite toppings. 

Notes

Leftover pancakes will keep refrigerated for up to 5 days or frozen for up to 2 months. To freeze, stack pancakes between pieces of parchment paper and store in a zip-top freezer bag. To reheat, pop them in the toaster, reheat in a toaster oven until warmed through, or microwave for 30 to 60 seconds.