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    Buttermilk Pancakes

    This Buttermilk Pancakes recipe should be your go-to for Sunday morning breakfast! With just a few pantry staples pantry (and my secret ingredients), you'll get fluffy, perfect pancakes every time.
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 (12 pancakes total)

    Ingredients

    • 1 cup milk
    • 1 tbsp vinegar
    • 2 tbsp melted butter
    • 2 whole eggs, yolks and whites separated
    • 1 1/4 cup all purpose flour
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 2 tsp sugar
    • canola oil for cooking pancakes

    Instructions

    • Make buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Let sit for 5 minutes.
    • Combine dry ingredients: In a large bowl combine flour, baking powder, salt and sugar.
    • Add wet ingredients to dry: Add in milk, egg yolks and melted butter to the dry ingredients. Mix until lump free. Make sure not to over mix.
    • Whip egg whites: Meanwhile add egg whites to a medium bowl and whip them either by hand or using a stand mixer until soft peaks form. Carefully fold in egg whites to the batter using a rubber spatula.
    • Cook pancakes: Preheat skillet over medium heat for a couple of minutes. Drizzle the pan with canola oil. Scoop batter using an ice cream scoop (I used a #16 blue handled scoop which holds about 2 ounces).
    • Flip the pancakes: when the edges look set and bubbles appear. Cook for an additional 1-2 minutes then remove from the pan. Serve immediately with butter and maple syrup!

    Nutrition Information

    Calories: 240kcalCarbohydrates: 35gProtein: 6gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 23mgSodium: 370mgPotassium: 276mgFiber: 1gSugar: 5gVitamin A: 276IUCalcium: 142mgIron: 2mg