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–+ servings
A delicious stack of Fluffy Buttermilk Pancakes topped with melting butter and syrup.

Fluffy Buttermilk Pancakes (Classic)

Create a stack of fluffy, classic buttermilk pancakes with this easy recipe. Perfect for a comforting breakfast.
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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
  • 1 cup warm maple syrup for serving

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Griddle or frying pan
  • Spatula

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  2. In a separate bowl, whisk together the egg yolks, buttermilk, and sour cream.
  3. In another small bowl, beat the egg whites until stiff peaks form.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the beaten egg whites.
  6. Let the batter rest for about 10 minutes.
  7. Heat a lightly oiled griddle or frying pan over medium-high heat.
  8. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  9. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
  10. Serve immediately with melted butter and warm maple syrup.

Notes

For a richer flavor, you can substitute plain Greek yogurt for the sour cream. Ensure your buttermilk is at room temperature for best results.

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