Buttermilk Pancakes

March 12, 2013
0 Ratings
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  • Makes 20 pancakes
Author Notes

Extra fluffy buttermilk pancakes for that lazy Sunday morning. —CrepesofWrath

What You'll Need
  • 2 1/4 cups all-purpose flor
  • 3 tablespoons baking powder
  • 3 teaspoons sugar
  • 1 teaspoon kosher salt
  • 2 egg yolks
  • 2 egg whites
  • 2 1/2 cups buttermilk
  • 3 teaspoons vanilla extract
  • 1/4 cup vegetable or canola oil
  • maple syrup, for serving
  1. Combine your flour, sugar, baking powder, and salt.
  2. Separate your egg yolks into a large bowl and egg whites into a smaller bowl. Add your buttermilk, vanilla, and oil to the egg yolks and beat until combined. Beat the egg whites until foamy, then set aside.
  3. Pour the wet ingredients into the dry ingredients, whisk until combined. Fold the foamy egg whites into the batter. Pour 1/3 cup of batter at a time onto a hot, greased griddle (usually over medium-high heat at first, then reduce to medium).
  4. Cook the pancakes until bubbling on one side, then flip and cook until fluffy and firm, about 2 minutes. Drizzle maple syrup over a big ol’ stack of pancakes and enjoy!

See what other Food52ers are saying.

  • Keith Moser
    Keith Moser
  • Cassie

2 Reviews

Keith M. March 23, 2015
Is there a good substitute for buttermilk? That's not something I usually have in my fridge but I do usually have milk & butter. Not sure how they sub for one another though.
Also, is there a typo with the baking powder and sugar measurements?
Cassie February 4, 2015
I think that the measurements for the baking powder and sugar are swapped -- I made it this morning with 3 tablespoons of sugar and 3 teaspoons of baking powder and they were perfect (although if you like your pancakes sweet, I'd recommend adding a bit more sugar).