Golden Buttermilk Sour Cream Pancakes

1. Prepare Dry Pancake Mix

Combine the all-purpose flour, baking powder, baking soda, kosher salt, and sugar in a medium bowl. Whisk together until evenly distributed and store in an airtight container if not using immediately.

2. Whisk Egg Whites

Separate the eggs, placing the whites in a clean bowl. Whisk the egg whites vigorously until stiff peaks form.

3. Combine Wet Ingredients

In a large bowl, whisk together the egg yolks, buttermilk, and sour cream until smooth. Slowly drizzle in the melted butter while continuing to whisk.

4. Fold Egg Whites

Gently fold the whisked egg whites into the buttermilk mixture to maintain the airy texture.

5. Combine Wet and Dry Mixtures

Pour the wet mixture over the prepared dry pancake mix and fold together until just combined. The batter should still have some lumps.

6. Cook Pancakes

Preheat a nonstick skillet or griddle over medium heat for about five minutes. Lightly grease with butter or oil. Using a 1/4-cup measure, scoop the batter onto the skillet, cooking four pancakes at a time. Cook for about two minutes on each side, until golden brown.

7. Serve Pancakes

Serve the pancakes immediately with warm maple syrup and a pat of butter, or keep warm in a low oven until ready to serve.