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  • Writer's pictureSam

BUTTERMILK PANCAKES


Who doesn't love classic buttermilk pancakes! The best part about this recipe is you can make them ahead of time, freeze or refrigerate, and reheat them later.


This recipe is really simple and using things you have on hand. I was personally looking for a recipe to finally use all my buttermilk for.


Let's get into this breakfast recipe staple!


INGREDIENTS

¼ cup Unsalted Butter, melted and cooled

2 ¼ cups All-Purpose Flour

¼ cup Granulated Sugar

2 tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Salt

2 ¼ cups Buttermilk

2 Eggs, separated


INSTRUCTIONS
  1. Get out 3 bowls: a large, a medium, and a small.

  2. To the large bowl, add the butter and microwave until it is melted. Set aside to cool a little bit.

  3. In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

  4. Add the buttermilk to the melted butter in the large bowl.

  5. Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.

  6. Use a whisk to beat the egg whites a little bit, they should be a little thicker and foamy. It will help them fold in evenly.

  7. Add the dry ingredients to the wet and whisk. Don’t overdo it! Just barely combine it. There should still be streaks for flour.

  8. Add the egg whites to the batter. Fold in gently. It’s okay if there are still streaks of egg white.

  9. Heat a griddle or large frying pan over medium heat.

  10. Once it is hot, smear a little butter over the griddle.

  11. Scoop the batter using a half cup measurement.

  12. When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.

  13. Continue cooking for another 2-3 minutes until they are golden on both sides.

  14. Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.

  15. Repeat with the remaining batter.

  16. Serve with butter and syrup!


 


Get out 3 bowls: a large, a medium, and a small.


To the large bowl, add the butter and microwave until it is melted. Set aside to cool a little bit.


In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.


Add the buttermilk to the melted butter in the large bowl.



Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.


Use a whisk to beat the egg whites a little bit, they should be a little thicker and foamy. It will help them fold in evenly.



Add the dry ingredients to the wet and whisk. Don’t overdo it! Just barely combine it. There should still be streaks for flour.


Add the egg whites to the batter. Fold in gently. It’s okay if there are still streaks of egg white.



Heat a griddle or large frying pan over medium heat.


Once it is hot, smear a little butter over the griddle.


Scoop the batter using a half cup measurement.


When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.


Continue cooking for another 2-3 minutes until they are golden on both sides.



Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.


Repeat with the remaining batter.



Serve with butter and syrup!





  1. These old-fashioned pancakes are easy to freeze for later. Just place a piece of parchment paper between each pancake and place in a large freezer bag.

  2. Whipping the egg whites will bring an extra layer of fluffy to pancakes. It’s simple and worth it.

  3. Use a gently hand when mixing the pancake batter.

  4. Rest the batter. I let the pancake batter sit for 15 minutes before making them.


If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!


A video is up on my Pinterest and Instagram of the recipe in full.












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