Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1½ teaspoons sea salt
Wet Ingredients
- 1½ cups buttermilk
- 3 large eggs, yolks and whites separated
- 6 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
- 2 teaspoons vanilla extract
Instructions
- Make the batter. Sift the all-purpose flour, baking powder, baking soda, sugar, and sea salt into a large bowl. In a separate large bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until well combined. Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes tender.
- Whip the egg whites. Place the separated egg whites into a clean mixing bowl. Using an electric mixer on medium speed, whip the egg whites until medium peaks form, which usually takes about 2 to 3 minutes. This step is essential for adding lightness to the pancakes.
- Fold in the egg whites. Gently fold half of the whipped egg whites into the batter using a rubber spatula with a delicate motion to maintain the airiness. Then fold in the remaining egg whites slowly and carefully until fully incorporated.
- Cook the pancakes. Preheat a griddle to 350°F (175°C) or warm a large non-stick skillet over medium heat. Add a small amount of butter, letting it melt and bubble to coat the surface evenly. Using a ½ cup measuring cup, pour the batter onto the griddle or skillet, spacing the pancakes about ½ inch apart to avoid sticking. Cook until bubbles form on the surface and the edges look set, then carefully flip each pancake. Cook for another 1-2 minutes until golden brown on both sides. Repeat with the remaining batter, adding more butter as needed.
- Serve warm. Serve the pancakes immediately while warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.
Notes
- Do not overmix the batter to ensure fluffy pancakes.
- Whipping egg whites separately adds extra lightness to the texture.
- Use unsalted butter for cooking and adjust seasoning accordingly.
- Pancakes can be kept warm in a low oven (200°F) if making in batches.
- For dairy-free variation, substitute buttermilk with almond milk plus 1 tablespoon lemon juice or vinegar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
