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The first secret to perfect buttermilk pancakes begins by separating the egg yolks from the whites. You need to whisk the egg whites until stiff peaks are formed, ideally with a hand mixer unless you enjoy torturing yourself. The reason for this will be explained shortly.
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With the exception of the egg whites, combine the wet and dry ingredients in separate bowls. Once each are properly mixed combine the two bowls together.
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The next secret is to leave the batter lumpy. Stir your mixture to combine the wet and dry ingredients but only stir enough to ensure everything is mingled. The lumps will work themselves out and result in a lighter pancake.
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Now for the most important step. FOLD the remaining egg whites into the mixture half at a time. Be careful not to overly agitate the batter because you want to leave all of the bubbles intact. This will give the pancakes extra rise.
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Now let the batter rest for 15-30 minutes to allow the baking powder to work its magic and let the flour absorb the moisture.
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Heat your griddle to 375 degrees, brush with butter and begin frying! Flip the pancake when you see bubbles on the surface.
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If you would like to add additional ingredients such as blueberries, chocolate chips or anything else - don't mix it in the batter. They will just sink to the bottom. Instead, sprinkle the additions on the pancakes as soon as they are ladled onto the griddle.
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Here is one final bonus tip: If you really want to replicate the flavor of an exceptional diner pancake replace the sugar with malted milk powder instead.
