These are irresistible — the fluffiest buttermilk pancakes for brunch or breakfast. The trick is folding whipped egg whites into the batter at the last moment for extra sponginess. They use everyday pantry ingredients and are perfect with fruit compote, whipped cream, fresh fruit, or maple syrup.
Royal pancakes
These are our favorite pancakes — so good they deserve the royal title. While I enjoy other variations like cornmeal or lemon-ricotta pancakes, this classic buttermilk version is a crowd-pleaser made with simple ingredients.
I grew up eating pancakes from mixes and later learned to make them from scratch. I still love them piled high with maple syrup, cinnamon apples, or a juicy blueberry compote.
Fluffy, tender pancakes soak up toppings and syrup. If they’re dry or dense they don’t absorb flavors well — these pancakes are light, tender, and perfect for saucy or syrupy toppings.
Why use buttermilk?
Buttermilk is slightly sour and acidic, which helps tenderize batter and creates a light texture. It’s an ideal substitute for regular milk in pancakes, contributing to their tenderness and flavor.
Homemade buttermilk
Make a quick substitute easily:
- Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar.
- Let it sit 5 minutes at room temperature until it thickens and slightly curdles.
- Stir and measure before using in the recipe.
This recipe has one extra step that makes the pancakes exceptional: beaten egg whites. Whipping the whites adds lift so the pancakes are tall, light, and airy while retaining a pleasant bite.
Don’t overmix after adding the whites — you want to preserve as much air as possible. Fold them in gently, using a spatula, until incorporated but with some small lumps of white remaining.
Cook them immediately
Once combined, the batter will slowly lose its air. Cook the pancakes right away for best height and texture. Serve them hot, drenched in maple syrup with fresh berries for an outstanding breakfast.
The Best Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- ½ tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon salt
- 3 eggs, separated and at room temperature
- 6 tablespoons unsalted butter, melted
- 1 ½ cups buttermilk, at room temperature
- Fresh fruit, cream or berry compote, for serving
- Maple syrup or honey, for serving
Instructions
- Have the pancake skillet or griddle ready and preheated over medium heat.
- In a large bowl combine 2 cups all-purpose flour, ½ teaspoon salt, ½ tablespoon baking powder and ⅓ cup sugar.
- In another bowl whisk 1 ½ cups buttermilk, 6 tablespoons melted butter and the 3 egg yolks.
- With clean, dry beaters, whip the 3 egg whites until medium peaks form (the tips should fold over slightly).
- Add the buttermilk mixture to the dry ingredients and stir until combined; a few small lumps are fine.
- Gently fold the beaten egg whites into the batter in two additions, using a spatula. Do not overmix; small streaks of white are okay.
- Add a little butter to the hot skillet. Pour about ¼ cup batter for each pancake. If cooking several at once, slightly increase the heat.
- When bubbles form on the surface and edges start to set, flip and cook the other side for about a minute until golden. Avoid burning.
- Serve immediately with fresh fruit, maple syrup, and whipped cream if desired.
Notes
Make-ahead: Pancakes can be made ahead and frozen or reheated in the oven, though they won’t be exactly the same as freshly cooked.
Variation: Add citrus zest, chocolate chips, or berries to the batter before cooking for different flavors.