The Fluffiest Pancakes



  • 1 ¾ cups all-purpose flour

  • 3 ½ tablespoons sugar

  • 1 tablespoon baking powder

  • ½ teaspoon coarse salt

  • 1 ½ 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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