If you’ve ever wondered How To Make Fluffy Homemade Buttermilk Pancakes, then this post is for you.

DISCLOSURE: THIS POST CONTAINERS AFFILIATE LINKS WHICH HELPS US EARN A COMMISSION TO KEEP OUR SITE RUNNING. 

If you’ve ever been into a real diner, then you know what it’s like to have the fluffiest, airiest (is that a word!?) pancakes that you’ve ever had.  Regular homemade recipes and boxes can’t compare to a fluffy diner style pancake. Today, we’re sharing our little secret of how to make fluffy homemade buttermilk pancakes.  The buttermilk in this recipe paired with the secret of fluffy pancakes will make you never want to buy a box of pancake mix again.

Seriously though, there’s something just so amazing about being able to start with just a few ingredients and then make them into something you thought was only achievable at a restaurant.  I know for us it’s deeply rewarding.

So want the secret to the fluffiest homemade pancakes? 

Egg whites beaten to stiff peaks.

That’s it.  That’s the secret.  Listen, I understand it’s more work. I understand it’s another dirty bowl. But do you want the fluffiness or not?  It’s worth it I promise. Plus, it doubles as a fun science lesson for the littles.

Once you make your normal batter, you want to whip egg whites to stiff peaks and then very carefully fold the egg whites into your pancake batter.

You want to make sure that you don’t break the egg whites down, so carefully folding them in is the key here if you want really fluffy pancakes.  Just enough until it’s mixed together and then leave it alone.

Once you have your batter made, you can get them cooking like normal. The beaten egg whites is the key here. While your cooking your pancakes don’t forget to whip up some of our delicious homemade butter.

0 from 0 votes

Print

How To Make Fluffy Homemade Buttermilk Pancakes

Author: Larisha Campbell

Ingredients

• 1 1/2 cups flour
• 1/4 cup powdered sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups buttermilk
• 1 large egg yolk plus 3 egg whites
• 4 tbsp unsalted butter make homemade butter, plus more for pan
• 1 tsp vanilla
• Fresh Homemade Butter and maple syrup to top

Instructions

1. Preheat oven to 200 degrees.
2. Place an oven safe dish inside oven.
3. In a small bowl, combine flour, powdered sugar, baking powder and salt.
4. In a large bowl, whisk together milk, egg YOLK, melted butter, and vanilla.
5. Rinse off your whisk.
6. In a 3rd large bowl, beat the egg whites with a whisk until stiff peaks form.
7. Combine the milk and flour mixtures together with a whisk.
8. Carefully, fold in the beaten egg whites until just combined. DO NOT OVER MIX HERE
9. Melt a small amount of butter in a pan or griddle over medium low heat.
10. Pour 1/2 cup batter and cook for approximately 3 minutes or until bubbles are forming.
11. Flip and cook for another 60-90 seconds on the second side.
12. Remove pancake and place inside dish in oven to keep warm while remaining pancakes cook.
13. Repeat with remaining batter, adding more butter as needed so pancakes don't stick.

Recipe Notes

Use 1/4 cup batter to make 10 medium pancakes instead

Nutrition Facts

How To Make Fluffy Homemade Buttermilk Pancakes

Amount Per Serving (5 g)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

These products may help you with how to make fluffy homemade buttermilk pancakes:

This is a sponsored post with California Walnuts and ModernMom

I have these fond memories of going up to one of my aunt’s houses and there was always this bowl of whole walnuts sitting beside her favorite chair.  It was there that I learned how to crack walnuts and where I know my love for them came from.  I love adding California walnuts to so many dishes, but these Banana Bread Pancakes with a Caramelized Walnut Syrup will literally leave your mouth craving…no, begging…you for more. Walnuts have the ability to seamlessly incorporate into dishes adding both texture, taste, flavor, and depth.  I promise you that these protein packed pancakes will leave you full for a long time making them the perfect breakfast recipe for Thanksgiving morning.  Eat this in the morning and you’ll stay full until the turkey is ready (almost).

This batter is SO Thick!  I mean you almost think it’s a bread recipe, which I guess it could be– But it makes these Banana Bread pancakes so thick and fluffy.  They are seriously to die for.  Because of the thickness it’s important that you cook them at a lower than normal temperature for pancakes because you need the inside to get done without burning the outside. We made these a few times by blending the walnuts into the batter making them a powder, but they are definitely much better whole and folded in here.  This recipe is packed full of amazing nutrition. California Walnuts are actually the only nut that provides a significant amount of plant based omega-3 fatty acids (2.5 grams per serving) and just one ounce has 4 grams of protein and 2 grams of fiber.

I love making and feeding these to Skibbles because she will gobble them up quickly and I know she’s getting so much amazing nutrition from them.  They also keep her fuller longer so she doesn’t keep constantly asking me for snacks.  Like me, she has a fond love of walnuts though and will ask to snack on them so they don’t last long around our house. It is recommended that you keep California walnuts fresh by keeping them cold.  Store them in the freezer if you’ll have them for more than a month in an air-tight container, away from foods with strong odors.

Random fact: 99% of walnuts in the USA come from California and they are the oldest known tree food, dating back to 10,000 B.C.

Pancakes are a serious staple in our household and these have quickly become our favorite, especially for Andrew.  He loves making and eating them before the gym.  I mentioned to him that we should make these for Thanksgiving breakfast to keep us full while we travel and he said that was such a genius idea. My second genius idea was creating this caramelized walnut syrup. We LOVEEE candied walnuts on top of ice cream or pies, but I never thought about doing it for pancakes.  I don’t think I can ever go back to eating them a different way now.

Every bite will having you craving more and more so run out – grab a bag of California walnuts and the other ingredients you don’t have on hand and prepare to have these for Thanksgiving breakfast!  YUM!

0 from 0 votes

Print

Banana Bread Pancakes Recipe with Caramelized Walnut Syrup

Author: Larisha Campbell

Ingredients

• 2 1/2 Cup rolled oats
• 2 tbsp flaxseed
• 1 Tsp cinnamon
• 1/4 Tsp nutmeg
• 1/4 Tsp Baking powder
• 2/3 cup whole milk
• 1 Cup cottage cheese
• 1 Cup vanilla Greek yogurt
• 6 egg whites
• 2 banana
• 2 Tsp pure vanilla extract
• 2/3 Cup walnut pieces
• coconut oil

For the Caramelized Walnut Syrup

• 1 cup brown sugar
• 1/2 cup pure maple syrup
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 cup California walnut pieces

Instructions

1. To a blender, add oats, flaxseed, cinnamon, nutmeg, and baking powder. Blend well.
2. Then add milk, cottage cheese, vanilla Greek yogurt, egg whites, bananas, and vanilla extract. Blend well.
3. Pour into a large bowl and fold in walnut pieces.
4. Heat tbsp coconut oil in non-stick skillet over low heat.
5. Pour 2/3 cup batter into skillet.
6. Wait 2-3 minutes, then flip. Cook another 2-3 minutes or until center is cooked.
7. Continue making the pancakes with the remaining batter.

For the Caramelized Walnut Syrup

1. Add everything but walnuts and heat over medium, stirring until sugar is dissolved.
2. Increase heat to medium-high and bring to a boil, stirring occasionally.
3. Reduce heat and boil gently, stirring occasionally, until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 more minutes.
4. Store any leftovers in the fridge in air tight container and heat in microwave safe bowl for 30 seconds at a time to unharden.