🥞 Fluffy Buttermilk Pancakes (12 Medium Pancakes)

(with homemade buttermilk + buttermilk powder + thicker batter)

Dry:

Wet:

2 large eggs, separated
1½ cups (360ml) homemade buttermilk
- (1½ tbsp lemon juice or vinegar + milk to 360ml — let sit 10 mins)
60g unsalted butter, melted
1 teaspoon vanilla extract (optional)

Make the buttermilk:
- Add 1½ tablespoons vinegar or lemon juice to a jug.
- Fill to 360ml with milk and let sit for 10 minutes to curdle.
Combine dry ingredients:
- In a large bowl, whisk together:
  flour, sugar, baking powder, baking soda, salt, and buttermilk powder.
Separate eggs:
- Yolks in one bowl, whites in another.
Mix wet ingredients:
- To the yolks, add buttermilk, melted butter, and vanilla. Whisk to combine.
Make the batter:
- Pour wet mix into dry mix.
- Stir gently until just combined. Batter should be thick but scoopable, like cake batter.
- Let rest for 5–10 minutes.
Whip egg whites:
- Beat to stiff peaks.
Fold in egg whites:
- Fold gently into the rested batter using a spatula, in 2–3 additions.
- Don’t overmix — some streaks are fine.
Cook:
- Heat a non-stick pan over medium heat and lightly butter it.
- Scoop about ¼ cup (60ml) per pancake.
- Cook 2–3 mins until bubbles appear and edges set; flip and cook another 1–2 mins until golden.
Serve:
- Keep cooked pancakes warm in a 90°C oven while finishing the batch.
- Serve with maple syrup, fresh fruit, or your favourite toppings.

If the batter is still runny, add 1–2 tablespoons flour and rest a few minutes.
If too thick, stir in a tablespoon or two of milk.
Freeze extras in a zip bag — reheat in toaster or dry frying pan.

Eighty 20 Eats