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–+ servings
Two golden brown Fluffy Buttermilk Pancakes topped with melting butter and syrup being poured.

Fluffy Buttermilk Pancakes (Classic)

Enjoy these fluffy buttermilk pancakes, a classic breakfast treat perfect for families. This recipe is designed to be indulgent and easy to make, bringing a sense of togetherness to your kitchen.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Basic Dry Pancake Mix
  • 10 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
For Each Batch of Pancakes
  • 2 large eggs, separated
  • 1 1/2 cups buttermilk (about 12 ounces)
  • 1 cup sour cream (see notes)
  • 4 tablespoons unsalted butter, melted , plus more for serving
  • Warm maple syrup for serving

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or frying pan
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for the dry pancake mix. Set aside.
  2. In a separate bowl, whisk the egg yolks. Gradually whisk in the buttermilk and sour cream until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  4. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the pancake batter.
  5. Let the batter rest for about 10 minutes. This helps make the pancakes fluffier.
  6. Heat a lightly greased griddle or frying pan over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface of the pancake.
  8. Serve immediately with melted butter and warm maple syrup.

Notes

For a richer flavor, you can substitute Greek yogurt for the sour cream. Ensure your buttermilk and sour cream are at room temperature for the best batter consistency.

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