These pancakes are fabulous, puffy, and delicious with the buttermilk flavor. Enjoy them however you enjoy pancakes. I like mine with (surprise!) melted butter. Sometimes with jam and sometimes with syrup, but often just with melted satly butter.
Mix your dry ingredients all together in a large bowl. Next whisk together the egg whites and the buttermilk in a medium bowl. In another bowl (or the container you melted your butter in), whisk the egg yolks with the cooled melted butter together. Add the butter/yolk mixture into the buttermilk/eggwhite mixture.
Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out, but do make sure there are no pockets of dry ingredients on the bottom of the bowl.
Serve immediately or remove to a baking sheet and cover with a towel. You can keep warm in a super low 200 degree oven, or if your house is like mine, on a plate because they won't last long enough to stack up.