The super simple and easy answer to the question: How to make fluffy buttermilk pancakes (for two).
So, something to know about me is that I love life hacks. I’m a sucker for an article about the perfect way to untangle ear buds, how to use a Raspberry Pi to operate everything in your house, how to never lose a sock again in the dryer (remember when I learned how to shred chicken in a stand mixer?).
But I’m fully aware that mileage will vary, and most life hacks don’t actually end up being all that life changing. So when an article on how to make the fluffiest pancakes came through my feed reader, I didn’t think much of it. But it was a slow Saturday morning, and I had some buttermilk to use up, so it was the perfect excuse for a pancake science project!
The article posited that you could vastly improve the texture of your pancakes by changing the way and order in which you added eggs to your pancake batter (spoiler alert for that article, their recipe is quite different, so their end results actually differed from mine!).
To test this out, I made three batches of pancakes with my favorite buttermilk pancake recipe as a base. The first batch was made following the original recipe, where an entire egg is added to the liquid ingredients all at once. It’s a great recipe, very fluffy on its own and is my go-to pancake recipe.
For the second batch, I saved the white of the egg until the very end and stirred it in until smooth. I was worried it would overwork the pancake batter, but the resulting pancakes were fantastic. They weren’t visibly any noticeably fluffier, but the texture was lighter.
For the final batch, I mixed up everything but the egg white, and then in a small bowl, with an electric mixer, beat the white until stiff peaks formed (it only takes about a minute with one white) and then right before the pancakes went on the griddle, I folded that in. The result: GUYS, THIS IS THE WAY I WILL ALWAYS MAKE MY PANCAKES FROM NOW ON.
The texture of these pancakes is amazing. They are light and fluffy and perfect, like the pancake a waitress with a heart of gold serves you in some charming Midwest diner in heaven.
The extra step of beating the egg white takes hardly any extra time and is totally worth it, but if you don’t have an electric mixer, simply separating the egg and adding the white at the end still makes an amazingly fluffy pancake!
And this is a buttermilk pancake recipe, so you know the pancakes are going to be fabulous and a little tangy, but if you don’t have buttermilk, no worries. I’ve included instructions in the recipe for making you own. Buttermilk is best if you have it, but a little milk and lemon juice makes a perfectly acceptable substitute.
Please read the recipe notes on flour measurement!
Fluffy Buttermilk Pancakes for Two
Ingredients
Special Equipment
Pancakes
- 1 cup (120g) all-purpose flour measured by weight or using the spoon and sweep method*
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt *
- 3/4 cup buttermilk *
- 1 large egg separated
- 2 tablespoons unsalted butter melted and slightly cooled
- 1/2 teaspoon vanilla extract
- Cooking spray or a little butter for pan greasing
Instructions
- In a small bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, egg yolk, butter, and vanilla. Add flour mixture and stir until just combined--batter will look a little thick.
- Heat griddle to 350°F or skillet to medium heat.
- While your griddle heats, in a small bowl, with a handheld electric mixer, beat egg white on high until stiff peaks form--the egg should be bright white, and when beaters are lifted out, peaks should stand straight up.
- Fold egg white into the batter with a baking spatula, being careful not to overmix and deflate the egg.
- Once your cooking surface is hot, lightly grease, and drop on slightly heaping 1/3 cups full of batter (if making in a skillet, you will have to cook in two batches) and cook until bubbles begin to form on the surface of your pancakes. Flip and cook until done.
- Add your favorite toppings and enjoy!
Notes
Adapted from Lovin the Oven
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Caitlin says
Followed it to a t and they turned out perfect! Added some blueberries after I poured the batter on the griddle and made it extra yummy!
Jes says
Found your recipe last night and made these for my husband and he loved them! Folding in the beaten egg white at the end is a tru game changer. I grew up making box mix for my family and have done so til I began learning how to cook more food from scratch at home now that I’m home more often. Ive tried many recipes that were ok but none that impressed me this much. This pancake recipe is perfect and very simple. Thanks for your recipe!
Tracy says
That makes me so happy to hear. Thanks, Jes!!
Dee says
These were delicious! They made enough for my son, my toddler and I to each have 2 little pancakes. Perfect for a sleepy Saturday morning breakfast in bed
Kaitlyn says
I have been making these a couple times per week for the last few weeks as I have lots of buttermilk to use up. I separated the eggs and beat them the first few times I made these pancakes but have since stopped doing that due to time constraints. I have found that these pancakes are still really good even if you just throw the egg in whole! I am using farm fresh eggs so that might make a difference over store-bought but I am LOVING this recipe!!
Samantha says
Best pancakes I have ever made! I subbed the flour for Gluten free flour and it was still amazing. I’m saving this recipe and will only ever use this. Thank you!!
Francis says
I hate to admit it but I have just used Bisquick in the past for pancakes. I ran out and didn’t want to buy more so I searched recipes. Came across this one and appreciate how the measurements are just for two- it was the perfect quantity. Tried the third method and they were DELICIOUS! They turned out so light and fluffy, great texture, great taste, Sold me on the method and will definitely use this recipe again. No more rock hard bisquick pancakes for me!
Tamie says
Let me start by saying…I’m 67 years old and have made a lot of pancakes. This is the very best pancakes we have ever eaten, so good and very fluffy! Thank you so much for posting this amazing recipe. It’s a definite keeper that will be made many times.
Sandra says
I have never, not ever, left a review before, but I made these for my husband and me this morning, best pancakes EVER. So incredibly light and fluffy and, yes, I whipped the egg white – piece of cake and well worth the extra minute of effort.
Christine Jehle says
We just moved and I’m awaiting most of my cooking and baking implements. But with an experienced cooks eye, I was able to make these pancakes this morning. (No measuring spoons or spatula!) They were delicious. My husband and enjoyed them immensely.
Ellen says
Best pancake recipe I’ve ever made! This is my new go to. Fluffy and moist and flavorful. Great recipe!
Eileen says
These were far and away the best pancakes I have ever eaten. That includes from scratch, box mixes, restaurant and those places specializing in pancakes. And easy…didn’t change a thing. Thank you fir an exceptional recipe.
* I have been separating eggs and beaten egg white for my waffle recipe for years, never dawned on me to do it for pancakes.
Tracy says
Thanks for the high praise, Eileen! That makes me so happy to hear!!
MLSPIN says
This is the best pancake recipe yet. Added bananas and they were perfect,
MLSPIN says
Added bananas, which is my favorite, and this is the best pancake recipe yet~
Thank you….
Lisa M. says
Pancakes for 2? I don’t think so……ain’t no way I’m sharing these! I put the few leftovers in the freezer and can’t wait to finish them. Tracy, these are the best pancakes ever and this old goat has made a ton of pancakes in her lifetime. So excited to make these for my son when he comes home from college. Thank you so much for a phenomenal recipe!
Tracy says
Lol so thrilled you enjoyed them, and I hope your son enjoys them as well!!
Shelley C Koerner says
Thank you for this recipe! Delish! It will be my now go to for pancakes
Stay well and be safe! God bless you!
Shelley
Aubrey says
Wow, these were amazing. I have a go to buttermilk pancake recipe but wanted a super small batch which led me to this recipe. I’ll now be using this as my go to & will just double when making for more people. So fluffy, such a great texture. The egg whites make all the difference!
Only thing I did differently was using leftover whey from making ricotta in place of the buttermilk. I did add a small splash of cream to the whey. Came out perfect!
Tracy says
So glad they worked out for you, Aubrey!!