2¼cups (562 ml)buttermilk, whole fat, at room temperature(Real whole-fat buttermilk is very thick. If you don't use this, your batter will be thin, as will your pancakes. You can reduce the amount of buttermilk to 1¾ cup to compensate for this)
In a small bowl, sift or whisk together flour, sugar, baking powder, and salt. Set aside.
In a large bowl, whisk egg yolks with buttermilk. Add dry ingredients to the bowl and whisk to combine. Add very soft butter and whisk.
Whisk egg whites until frothy and add them to the batter. Fold in to incorporate. Don't overmix. Batter should be thick (if you use whole-fat buttermilk).
Heat large nonstick skillet over medium low to medium heat. Greasing the pan is not necessary.
When skillet is heated, using a ladle or large cookie scoop or spoon, scoop batter onto skillet, 3-4 pancakes at a time. Allow to cook for about 3 minutes on the first side before flipping over. Cook about 3 minutes on the second side before flipping over again to make sure inside of pancakes are completely cooked before removing from skillet.
Serve hot with softened butter and syrup or toppings of choice. Butter and peanut butter are my favorite!
*You don't have to whip your egg whites separately, but you can whisk them in separately. If you jumped right to the recipe and didn't read the post, please go back to the tips section in the post and read about the genius trick that makes life a little easier in the morning! **Freeze leftover pancakes by placing in a single layer on a baking sheet and flash freeze (allow to freeze until hard). Remove pancakes from sheet tray and place in large ziptop bag and remove as much air as possible. Store in freezer for 1-2 months, removing individual pancakes as desired. To reheat, pull out as many pancakes as desired and place in toaster, toaster oven, or oven preheated at 350 degrees and reheat for about 5-10 minutes. Or microwave in 30-second intervals until heated through.