These ultra fluffy buttermilk pancakes are made with one secret method & one secret ingredient to achieve that melt-in-your-mouth texture and diner style flavor! 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!
Ingredients
- 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.
FAQ
The key to making these pancakes ultra light & fluffy is by separating the egg, adding an additional egg white, and then whipping the egg whites to soft peaks before folding them into the batter at the end. By whipping the egg whites, the pancakes are able to rise much more than if they just had chemical leaveners. Whipped egg whites also add a velvety, melt-in-your-mouth texture to these pancakes!
One note on separating eggs: be sure that the egg yolk does not break, as any amount of yolk will impede egg whites from whipping. The best way to separate an egg is to break a COLD egg into a small shallow bowl, then use your hand to grab the egg yolk. Move the yolk back and forth between your hands to get all of the egg white in the bowl.
The secret ingredient to making diner style pancakes is by sweetening them with malted milk powder, rather than just sugar. Adding enough sugar to sweeten pancakes makes them taste... well, like cake. But by adding malted milk powder and a very small amount sugar, these pancakes are only subtly sweet with an ultra soft texture. Malted milk powder is generally added to baked goods to add flavor and give them a melt-in-your-mouth soft texture.
You can't go wrong with a quick and easy homemade whip cream along with fresh blueberries coated in blueberry jam! I have a simple whip cream recipe for you below! These pancakes would be perfect for adding extras like chocolate chips or fresh fruit in the batter. Just gently mix them in after you fold the whipped egg whites in the batter.
Other buttermilk recipes you'll love
- Small Batch Buttermilk Blueberry Muffins
- Cinnamon Sugar Buttermilk Brioche Donuts
- Overnight Buttermilk Cinnamon Star Bread
A few extra 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.
Happy baking! x
Print📖 Recipe
Ultra Fluffy Buttermilk Pancakes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 medium pancakes 1x
- Category: breakfast, pancakes
- Cuisine: American
Description
These ultra fluffy buttermilk pancakes are made with one secret method & one secret ingredient to achieve that melt-in-your-mouth texture and diner style flavor! With only 10 ingredients, you can make the most perfect pancakes in no time.
Ingredients
For the Buttermilk Pancakes:
- 240g all-purpose flour
- 30g malted milk powder
- 20g granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 450g buttermilk (room temp)
- 30g unsalted butter (melted)
- 1 egg yolk
- 2 tsp vanilla paste or extract
- 2 egg whites
For the Whip Cream:
- 120g heavy cream (cold)
- 25g granulated sugar
For Topping:
- fresh fruit
- fruit preserves
- Grade A maple syrup
Instructions
For the Buttermilk Pancakes:
- In a medium bowl, whisk together the flour, malted milk powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the buttermilk, melted butter, egg yolk, and vanilla.
- Add the dry ingredients to the wet and whisk until just combined. 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.
- After the batter has rested for 15 minutes, gently fold the whipped egg whites in until fully combined.
- 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.
For the Whip Cream:
- Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until it begins to foam.
- Slowly pour in the sugar, then continue whipping until stiff peaks form. Be careful of over-whipping!
Notes
- 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.
Nutrition
- Serving Size: 1 pancake
- Calories: 141
- Sugar: 3.8 g
- Sodium: 260.7 mg
- Fat: 4.3 g
- Carbohydrates: 19.8 g
- Protein: 5.3 g
- Cholesterol: 25.4 mg
Keywords: fluffy pancakes, buttermilk pancakes, brunch recipe, diner style pancakes, homemade whip cream
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