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.
- 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
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!