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–+ servings
A tall stack of golden brown Fluffy Buttermilk Pancakes topped with melting butter and drizzled with syrup.

Fluffy Buttermilk Pancakes (Classic)

Learn to make classic fluffy buttermilk pancakes. This recipe uses a basic dry mix and simple wet ingredients to create a breakfast treat that evokes warmth and tradition.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 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

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or large skillet
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for the dry mix. Set aside.
  2. In a separate bowl, whisk the egg yolks, buttermilk, and sour cream until combined.
  3. In another small bowl, whisk the egg whites until stiff peaks form. This will take about 2-3 minutes.
  4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold the beaten egg whites into the batter until just incorporated. This step makes the pancakes fluffy.
  6. Let the batter rest for about 10 minutes. This allows the gluten to relax and the leavening agents to activate.
  7. Heat a lightly oiled griddle or large skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  8. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
  9. Serve immediately with melted butter and warm maple syrup.

Notes

Sour cream can be substituted with plain yogurt for a similar tang and texture.

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