These fluffy buttermilk pancakes rely on separated egg whites folded in last and a 15-30 minute batter rest to achieve maximum height and tenderness. The key is gentle mixing and medium-low heat to cook through without browning too fast.
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In a large bowl, add the flour, sugar, salt, baking powder, and baking soda and whisk to combine.
In a medium bowl or liquid measuring cup, add the buttermilk, melted butter, and egg yolks and whisk to combine.
Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined.
Add the egg whites and fold until just combined. Be sure not to overmix. Some lumps are okay.
Let the batter rest for 15-30 minutes at room temperature.
Add the butter to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup (75 g) of batter to the pan.
Cook for 2-3 minutes, until bubbles start to appear on the surface. If adding any toppings like chocolate chips or blueberries, sprinkle over the pancake. Flip the pancake over and cook for another 1-2 minutes, until golden brown. Repeat with the remaining batter.
Serve the pancakes with butter and maple syrup.
Enjoy!
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in a 350°F oven or toaster until warmed through.
cast iron skillet
Separating eggs allows you to whip the whites into peaks before folding them into the batter last, which adds extra air and creates an extra-fluffy texture.
Let the batter rest for 15-30 minutes at room temperature after folding. This resting period allows the leavening agents to activate fully, resulting in fluffier pancakes.
Use medium-low heat. Start by heating butter until it bubbles, then reduce to medium-low before adding batter. This prevents burning while allowing the inside to cook through in 2-3 minutes.
Yes. Sprinkle blueberries or chocolate chips over the pancake after bubbles appear on the surface, just before flipping.
Overmixing develops gluten and deflates air pockets, resulting in dense, tough pancakes. Fold gently until just combined; some lumps are okay and desirable.
