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Simple Recipes for Every Day

Buttermilk Pancakes

stack of buttermilk pancakes topped with butter and dripping with syrup
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup granulated sugar
  • 1 ½ tsp salt
  • 1 ½ cups buttermilk
  • 3 large egg, yolks and whites separated
  • 6 Tbsp unsalted butter, melted plus more for greasing
  • 2 tsp vanilla extract

Method

  1. In a large bowl, sift the flour, baking powder, baking soda, sugar and salt into a large bowl.
  2. In a separate large bowl mix together the buttermilk, egg yolks, melted butter, and vanilla extract until combined. Add the dry ingredients to the bowl and stir until just combined; batter will be slightly lumpy. Do not over mix.
  3. Place egg whites in a separate mixing bowl. Using an electric mixer, whisk until medium peaks form.
  4. Gently fold half of the egg whites into batter with a rubber spatula, then gently fold in the remaining whites.
  5. Heat a griddle or large skillet over medium heat or 350° F. Add a little butter to the hot griddle or pan, once bubbling, add ½ cup pancake batter and let set. When bubbles begin to form, lift with a spatula and flip over. Cook until golden brown on both sides. Continue with remaining batter.
  6. Serve warm along with favorite toppings.

Storage: If you have any leftover pancakes, they will keep in the fridge for up to five days. Or, you can freeze them! Stack them between pieces of parchment paper, and store them in a zip-top freezer bag for up to two months. To reheat them, you can just pop them in the toaster, reheat in a toaster oven until warmed through or microwave for 30-60 seconds.