The Fluffiest Pancakes

  • Yield: Makes about 10


  • 1 3/4 cups all-purpose flour
  • 3 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, melted, plus more, softened, for cooking and serving
  • 2 tablespoons vegetable oil, plus more for cooking
  • 3 large egg whites, room temperature, beaten to stiff peaks
  • Pure maple syrup, for serving


  1. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside. Whisk together buttermilk, eggs, vanilla, melted butter, and vegetable oil in a glass measuring cup. Whisk buttermilk mixture into flour mixture until just moistened (do not overmix; a few small lumps are fine). Gently fold in egg whites.

  2. Heat a griddle or large nonstick skillet over medium heat. Use 1/2 teaspoon butter and 2 teaspoons oil to coat. For each pancake, ladle 1/3 cup batter 2 inches apart. Cook until bubbles form and pancakes are slightly dry around edges, about 3 minutes. Flip; cook until golden brown, about 3 minutes more. Repeat with remaining batter, adding butter and oil as needed. Serve with butter and syrup, if desired.


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