Mr Breakfast's Ultimate Buttermilk Pancakes

Mr Breakfast's Ultimate Buttermilk Pancakes

(6 servings)    Printable Version
  • 3 cup all-purpose flour
  • 3 Tablespoons brown sugar
  • 1 Tablespoon baking powder
  • 1 and 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup seltzer/soda water
  • 3 large eggs - separated
  • 6 Tablespoons butter - melted and cooled
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple or almond extract (optional)
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In another container, whisk together buttermilk (you can use regular milk if necessary) and the egg yolks. Add melted butter to the milk mixture.

With an electric mixer, beat the egg whites until stiff peaks form. Set aside.

Pour the wet ingredients on top of the dry - and gently FOLD together. Do not over mix. This is the key step. You want to have lumps of dry flour remain in your batter.

Heat a non-stick skillet or griddle to 350 degrees or medium-low heat.

While the skillet is heating, gently (but completely) fold beaten egg whites into the batter. When the skillet is hot, rub a small amount of butter on the surface, then wipe away with a paper towel.

Use a 1/3 cup measuring cup or ladle to drop batter onto the pan.

When you start seeing bubbles and a golden edge around the pancakes, it's time to flip. The other side will only take about a minute to finish cooking.

If you're making several pancakes, heat a cookie sheet in a warm oven (200 degrees) and place the cooked pancakes on a towel in a single layer in the oven to stay warm.

Mr Breakfast's Ultimate Buttermilk Pancakes

The secret to these flavorful, fluffy pancakes is beating the egg whites separately to provide maximum lift.

Mr Breakfast would like to thank mrsbreakfast for this recipe.

Comments About This Recipe
What do you think of Mr Breakfast's Ultimate Buttermilk Pancakes?
Overall Average Rating = 5 (out of 5)
Based on 7 votes.

From MIB
Rating (out of 5):  

Is now my favorite pancake recipe and seltzer water is not necessary.

Comment submitted: 5/10/2020 (#20954)

From The_Pharmacist
Rating (out of 5):  

I often shy away from the extra work of beating egg whites separately, but this was definitely worth the effort. Super light and fluffy! Leftovers reheated in the microwave next day were just as tasty.

Comment submitted: 7/2/2018 (#20588)

From DavidA
Rating (out of 5):  

Great recipe. They left out the soda water and the vanilla in the instructions so make sure you pay attention! Great taste!

Comment submitted: 11/12/2016 (#20116)

From Tippy
Rating (out of 5):  

Fluffy and tasty. I'd give it 5 stars but I hardly ever have soda water in the house so I'm not sure I'll make this exact recipe again.

Comment submitted: 10/17/2015 (#19591)

Official Member: Team BreakfastFrom oregon-duck (Team Breakfast Member)
Rating (out of 5):  

I didn't have soda water, so I replaced that with regular milk and they still turned out big and fluffy. I think the secret is beating the egg whites separately. I'll try this recipe again when I have soda water in the house.

Comment submitted: 6/16/2013 (#16044)

Official Member: Team BreakfastFrom cashew (Team Breakfast Member)
Rating (out of 5):  

They came out great. Thanks!

Comment submitted: 6/7/2013 (#16012)

From cowgirl77
Rating (out of 5):  

Super light and fluffy. One of the better pancake recipes I've tried online.

Comment submitted: 11/20/2012 (#14880)

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