Light, airy, and fluffy. These buttermilk pancakes will become your new breakfast favorite!
In a medium bowl, mix flour, baking powder, baking soda, salt, and sugar, until well combined.
In small bowl, whisk the egg whites with an electric mixer at medium high speed, until stiff peaks form.
In a separate large bowl, whisk the egg yolks and buttermilk. Then whisk in the melted butter. Using a rubber spatula, fold in the egg whites until just combined.
Add the dry ingredients to the wet mixture. Fold in until just combined. Do not overmix. The batter should be very lumpy and thick.
Heat an electric griddle to 375 degrees F for 3-4 minutes. It's important that the griddle is hot enough. Coat with butter or oil spray. Using paper towels, gently wipe any excess butter or oil from the griddle. There should only be a thin film of butter or oil.
Pour 1/3 cup of batter for each pancake onto the griddle. Pancakes are ready to flip when you start seeing bubbles forming on top and when the sides start to look golden brown, about 2-3 minutes. Carefully flip the pancakes when ready and cook for 2-3 more minutes. Repeat with the rest of the batter.
Serve pancakes, stacked, and top with sliced strawberries, blueberries, and raspberries. Drizzle maple syrup and serve with some softened butter. Enjoy!