Go Back
Best Ever Homemade Pancakes
Daniel Hayes

Best Ever Homemade Pancakes

After years of testing, this is it: the definitive recipe for the best ever homemade pancakes. Incredibly tall, tender, and golden, made with buttermilk and whipped egg whites for a truly unforgettable breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Brunch
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, separated
  • 2 cups buttermilk, well-shaken
  • 1/4 cup unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • Additional butter or oil, for the pan

Equipment

  • Large Non-Stick Skillet or Electric Griddle
  • Large Mixing Bowl
  • Medium mixing bowl
  • Small Bowl for Egg Whites Must be clean and grease-free
  • Whisk
  • Rubber Spatula
  • Thin Spatula for Flipping
  • Electric Hand Mixer or Balloon Whisk For whipping egg whites
  • 1/4-Cup Measure or Cookie Scoop

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate medium bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla extract until smooth.
  3. In a clean, grease-free bowl, beat the egg whites with an electric mixer or whisk until soft peaks form. The peaks should curl over softly when the whisk is lifted.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; the batter will be thick and lumpy. Do not overmix.
  5. Gently fold about one-third of the whipped egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just a few streaks remain. The batter should be light and airy.
  6. Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
  7. For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  8. Flip carefully and cook for another 1-2 minutes, until golden brown on the second side and cooked through.
  9. Serve immediately with butter, maple syrup, and your favorite toppings.

Notes

The whipped egg whites are the secret to the incredible height. Be sure to fold them in gently to keep the batter airy. For the best flavor, use full-fat buttermilk. Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.