Buttermilk Pancake Recipe

This buttermilk pancakes recipe makes fantastic light fluffy pancakes. When you serve pancakes there is nothing that tastes better with them than real maple syrup and perhaps even a few slices of bacon!


3 eggs, separated
1 2/3 cups buttermilk
1 1/2 cups all purpose flour
1 Tablespoon granulated sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 Tablespoons butter, melted

(Makes about 20 pancakes)


In a large mixing bowl, beat the egg yolks.

Use an electric mixer and beat on medium speed until pale and smooth.

Mix in the in the buttermilk.

In another bowl, combine the flour, sugar, baking soda, baking powder and salt.

Beat the dry ingredients into the wet a little at a time, making sure there are no lumps.

Add in the melted butter and mix well.

In a clean bowl, using electric mixer on medium to high speed, beat the egg whites until stiff.

Fold the egg whites into the batter until well combines.

Let batter rest for 20 minutes before you make your pancakes.

Preheat the frying pan.

You want the surface hot when you ladle on the pancakes.

Using a scrunched up paper towel, rub a little oil onto the surface of the pan, being careful not to burn your fingers.

Use a ladle to pour the pancakes into the frying pan. Depending on the size of your pan, you may fix 4 or so.

Do not flip them until you see bubbles form across the top of the pancakes, then, flip the pancakes over and allow to brown on the second side.

Stack the pancakes onto a plate and keep covered with a dome until they are all cooked.

Serve with butter, real and real maple syrup.