Ultra Fluffy Buttermilk Pancakes

With only 10 ingredients, you can make the most perfect pancakes in no time. Top with a homemade whip cream, fresh fruit tossed in preserves, and Grade A maple syrup for the ultimate Sunday morning brunch!

For more buttermilk recipes, try Small Batch Buttermilk Blueberry Muffins, Small Batch Buttermilk Biscuits, Cinnamon Sugar Buttermilk Brioche Donuts, and Overnight Buttermilk Cinnamon Star Bread.

Ingredient Notes

• All-Purpose Flour: You'll need about two cups of all-purpose flour. 
• Malted Milk Powder: This adds that signature malt flavor that makes diner pancakes so good!
• Granulated Sugar: Add just a touch of sugar to help sweeten them, but not in an overwhelming way that would make them taste like cake.
• Leaveners: You'll need both baking powder and baking soda to give these pancakes the perfect rise.
• Buttermilk: Buttermilk is perfect for adding flavor and cutting the sweetness of this recipe. 
• Unsalted Butter: Add a few tablespoons of melted butter to give these pancakes a rich, buttery flavor. 
• Egg Yolk: You'll need one egg yolk to add to the wet ingredients.
• Vanilla: Add vanilla paste or extract for optimum flavor!
• Egg Whites: You'll need two egg whites to whip into soft peaks and fold in the batter at the end.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this ultra fluffy buttermilk pancake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix dry ingredients. In a medium bowl, whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt. Set aside.

STEP 2: Mix wet ingredients. In a separate large bowl, whisk together the buttermilk, melted butter, egg yolk, and vanilla.

STEP 3: Mix wet and dry. Add the dry ingredients to the wet and whisk until just combined.

STEP 4: Rest. Allow the batter to rest for 15 minutes uncovered at room temperature. Meanwhile, add the egg whites to a small bowl and use an electric mixer to beat until soft peaks form.

STEP 5: Fold. After the batter has rested for 15 minutes, gently fold the whipped egg whites in until fully combined.

STEP 6: Make pancakes. Heat a skillet over low-medium heat and lightly grease with butter or oil. Use a ¼ cup measuring cup (or small cup) to scoop the batter and pour onto the hot skillet. Cook until bubbles form all over the top and the bottom is light brown, then flip over and cook for another minute or so until the bottom is light brown. Repeat with the remaining batter, greasing the skillet in between each pancake. Serve immediately with homemade whip cream, fresh fruit, and Grade A maple syrup!

Expert Baking Tips

• Buttermilk is an important ingredient in this recipe for flavor and texture, however you can substitute with whole milk if you need to.
• If you do not want to whip the egg whites, you can simply add a whole egg to the buttermilk mixture and omit the second egg white. After you let the batter rest for 15 minutes, you can make the pancakes.
• You can omit the malted milk powder if you do not have any on hand, though the pancakes will not have as much flavor.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x