First things first: You will love these light and fluffy buttermilk pancakes!

This is a quick and easy recipe that will provide you with the fluffiest pancakes you ever tasted. The only thing that takes some time is baking them in the pan but that should not worry you too much. 

When these pancakes melt in your mouth you know it’s absolutely worth it. You can also have them as the perfect snack to go as they can be enjoyed warm and cold, for breakfast or combined with some ice cream and fruits – they suit every situation!

Things to know before you start

Time Schedule

Steps Work time Waiting time
Beat egg whites ~10 minutes
Mix – Pancake batter ~15 minutes
Bake ~40-60 minutes
Serve ~5 minutes

In about 1,5 hours you will have light and fluffy buttermilk pancakes.

Info: The baking time depends on how big your baking pan is. You could also use two baking pans to reduce the time. We used just one and therefore needed about 60 minutes. 

Total ingredients

Weight Ingredient
2x Eggs (large)
360 g Buttermilk
100 g Butter (55 g for batter, rest for baking)
250 g Sour cream
4 g Vanilla extract
250 g All-purpose flour
50 g White sugar
6 g Salt
3,4 g Baking soda
4,6 g Baking powder

Out of all these ingredients you will be able to bake about 40 fluffy buttermilk pancakes.

We went for small ones of about 8 to 9 cm width, but you can make them as big or small as you like.

Difficulty

Such a simple recipe for one of the best homemade pancakes you will ever eat.

Baking tools

A stand mixer or hand mixer, a bowl and a non-stick pan are needed. You can also check our list of baking tools we are constantly using.

Steps

1. Beat Egg Whites

Weight Ingredient
2x Eggs (large)
  • Separate the eggs and put the egg yolks aside for later use
  • Beat the egg whites until stiff peaks form and put the beaten egg whites also aside

2. Mix – Pancake Batter

Weight Ingredient
55 g Butter (melted)
2x Eggs yolks
360 g Buttermilk
250 g Sour cream
4 g Vanilla extract
  • Melt the butter and put aside to cool down a bit
  • Mix the egg yolks, buttermilk, sour cream and vanilla extract in a bowl until combined
  • Afterwards slowly drizzle in the melted butter while still mixing
  • Mix until fully incorporated
Weight Ingredient
250 g All-purpose flour
3,4 g Baking soda
4,6 g Baking powder
50 g White sugar
6 g Salt
  • Take another bowl, sift in all-purpose flour, baking soda, baking powder, white sugar and salt and stir together
  • Add all of that to the mixture and mix on low speed just until combined (don’t overmix)
Weight Ingredient
Beaten egg whites
  • Very carefully fold in the previously beaten egg whites into the mixture
  • You still want to see bits of the beaten egg whites in the pancake batter as you can see in the following picture

3. Bake

  • Preheat a non-stick pan on medium heat with a bit of butter (about 5 g) until hot
  • Use a small trowel to portion the pancake batter and pour some of it on the pan
  • Bake for about 2 to 2,5 minutes until small bubbles are forming on top
  • Flip on the other side and bake for another 2 to 2,5 minutes
  • Remove the finished pancakes from the pan and put aside
  • Add some butter to the pan again and bake the next pancakes until all the pancake batter is used up
  • Info: We baked 4 small pancakes simultaneously in one go, but as mentioned before you can also go for bigger pancakes

4. Serve

  • Serve your light and fluffy buttermilk pancakes while still warm (even cooled down they are still pretty good)
  • They fit perfectly together with some butter or syrup on top, marmelade, honey, chocolate cream or cottage cheese but as usual it is totally up to you

Conclusion

Taste

As you can tell from the name, these pancakes are soft, fluffy and they will melt in your mouth. You actually don’t even need to chew them! There is a pinch of sourness and a tiny little bit of salt you can taste which rounds up the taste.

They taste great whether they are warm or cold, it really doesn’t matter. You can have them for breakfast with some honey or as a dessert with ice cream and some fruits. If you can’t stop eating them: Just have them as a snack in between without anything added to them.

To be honest: We never had fluffier pancakes so we can just highly recommend this recipe.

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