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Close-up of a stack of golden brown Fluffy Buttermilk Pancakes topped with melting butter and drizzled with maple syrup.

Fluffy Buttermilk Pancakes (Classic)

I remember the first time I made pancakes for my kids on a Sunday morning. We were in our pajamas, the sun was coming through the kitchen window, and the smell of the batter sizzling filled the air. My children squealed as they watched the fluffy rounds rise. These pancakes quickly became a tradition where we gather, share stories, and make memories. This simple recipe can become a beloved family ritual for you too.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 people
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 about 8 ounces (see notes)
  • 4 tablespoons unsalted butter, melted plus more for serving
  • Warm maple syrup for serving

Equipment

  • Large mixing bowls
  • Whisk
  • Skillet or griddle

Method
 

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for the dry mix.
  2. In a separate bowl, whisk the egg yolks, buttermilk, and sour cream until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. In a clean bowl, beat the egg whites until stiff peaks form.
  5. Gently fold the beaten egg whites into the batter along with the melted butter until just incorporated. This step creates the fluffiness.
  6. Heat a lightly buttered skillet or griddle over medium heat. Pour the batter onto the skillet to form pancakes of your desired size.
  7. Cook for 2 to 3 minutes per side, until golden brown and bubbles appear on the surface. Flip and cook the other side until done.
  8. Serve immediately with extra butter and warm maple syrup.

Notes

The sour cream adds richness and helps keep the pancakes moist. If you do not have sour cream, you can substitute it with an equal amount of plain Greek yogurt.

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