These super fluffy and delicious buttermilk pancakes are incredibly tasty and so easy to make!
Seriously…what is better than waking up on the weekend and enjoying a home-cooked breakfast with your favorite peeps? Something about pancakes makes breakfast seem complete to me. I mean, you could have a smoothie bowl or some oatmeal but pancakes are good for the soul. Well, my soul and your soul too if you make these bomb ass buttermilk pancakes! Don’t get me wrong- making homemade pancakes isn’t as quick but it is oh so satisfying with some bacon, eggs, and delicious fruit.
There’s so many variations of pancakes its ridiculous. I always seem to love good ole fashioned buttermilk pancakes. They’re fluffy and have that sweet/tangy flavor from the buttermilk. Just the other day my sister-in-law, Vicci, and I were up late talking and somehow we started talking about IHOP’s delicious and famous pancakes. If I could find their exact recipe all my life’s problems would be solved. Ha! But seriously though, we can’t always run to IHOP or want to get out of our jammies (me!) on the weekend to get our pancake fix and that’s where these babies come in.
These pancakes are super easy to make and can be on the table in less than 30 minutes. They’re perfect for making on the weekend or for your next brunch. I love making these and then freezing any leftover pancakes for other days as they’re definitely freezer-friendly.
These buttermilk pancakes are:
- Super easy
Rich and buttery buttermilk pancakes that melt in your mouth.
- 2 cups all purpose flour
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups buttermilk
- 3 large eggs, separated
- 1/4 cup unsalted butter, melted and cooled
- Butter for serving
- Pure maple syrup for serving
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- In another medium-sized bowl, whisk together the buttermilk, egg yolks, and butter.
- Pour the wet ingredients slowly into the dry ingredients and mix until just combined. The batter should be somewhat lumpy.
- In a small bowl with a whisk or in your stand mixer with the whisk attachment, beat the egg whites until stiff peaks form. Slowly add egg whites into batter. Batter should then lighten in color and smooth out.
- Pre-heat griddle or stove over medium-high heat.
- Grease griddle/skillet with butter and pour about 1/2 cup of batter for each pancake.
- Cook pancake until bubbles form and pop on the top. Flip and cook pancakes until golden brown. Repeat process until all batter is done.
- Serve the pancakes piping hot with butter and syrup as desired.