Make Ahead

Perfect Buttermilk Pancakes

February 25, 2015
1 Ratings
  • Makes 12 small to medium pancakes
Author Notes

Ever been so hungry on a Saturday morning that you resort to using boxed mixes or frozen pancakes for a quick fix? Forget it. Just use a few sample pantry staples to whip up a delightful batch of these perfect buttermilk pancakes. They're everything you want from a pancake recipe - endlessly adaptable (like chocolate chip? blueberries? nuts and banas? add em before you add the whipped egg whites), light and fluffy, and sweet as can be without any sugar at all! —C

What You'll Need
  • 1 cup buttermilk (or regular milk with 1 TBSP white vinegar)
  • 8 tablespoons butter (1 stick)
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 eggs, separated
  1. In a small pan melt butter. When cooled slightly, pour in buttermilk.
  2. In a medium-size bowl, combine flour, salt, baking soda and baking powder. Whisk together.
  3. Add the melted butter and buttermilk mixture to your dry ingredients. Stir until just combined.
  4. Slowly beat egg yolks into batter.
  5. In a separate clean bowl, whip the egg white with a stand or hand mixer until light and fluffy with semi-stiff peaks.
  6. Gently fold egg white into batter until barely combined.
  7. Preheat oven to the lowest possible heat setting. Heat a non-stick pan over medium heat until warmed. Ladle spoonfuls of batter into pan until you have you desired size and number of pancakes. Cook until golden and bubble have formed across the surface, 2-3 minutes. Flip and cook until the opposite side is golden.
  8. Put cooked pancakes on a oven-safe dinner plate and put into preheated oven to keep warm until remaining batter is cooked.
  9. Serve with maple syrup or fruit and powdered sugar.

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1 Review

Cecilia August 10, 2020
I love this recipe! Super easy to increase or decrease the quantity; it’s all in even increments. They always turn out light, fluffy and tall. My favorite add in are blueberries.

I tried several store bought ready mixes but I was always disappointed. I verbalized my dissatisfaction to my niece and she suggested I try making them from scratch. The proverbial lightbulb went on, what a novel concept! I was on the hunt for the “perfect buttermilk pancake“ recipe. I searched the internet and came upon food52’s recipe. It’s the only recipe I use.

Thanks food52 and to the author of this “perfect buttermilk pancakes” recipe!