Buttermilk Pancakes


Normally pancakes are not my go to because they often taste like leathery disks doused in a maple syrup that actually has nothing to do with maple (get REAL maple syrup- I like Grade B).   This recipe, however; is a perfect go to for delicious pancakes.  It is also a perfect thing to make if you have left over buttermilk from making Blood Orange Cake.

These pancakes are clouds.  My taste buds exploded eating them.  If you’ve ever eaten a pancake and said to yourself “hmmm these taste especially amazing but why? they are just pancakes…” the answer is buttermilk and egg whites.  Read on for further detail.

At first I thought basic pancakes were too boring for this blog.  Then I ate them and thought- I would give this recipe to you guys as a true gift.  And if you are better than me and have a real griddle you can make them into cute and perfect circles which I did not.

Adapted from Martha Stewart’s Best Buttermilk Pancakes.

In a large bowl, whisk together 2 cups of flour, 2 tsp baking powder, 1 tsp baking soda, 3 tablespoons of sugar and 0.5 tsp kosher salt.

In a separate bowl, mix 2 egg yolks, 4 tablespoons melted butter and 3 cups of buttermilk.  Note: if you get distracted recapping your night with your roommate and take awhile before you mix the wet and dry ingredients, the cold buttermilk will bring the melted butter back to its solid state and things will get weird so…don’t do that

BARELY mix the wet and dry ingredients together.  BARELY. BARELY AT ALL.

Whisk the two egg whites in a bowl until they are stiff.  Fold this (BARELY) into the batter.  This is the secret step that makes them taste extra legit.

Okay batter is done.  Leave it to me to make pancakes that requires three bowls in the batter-making process.  If you are hung over and are just trying to get a carb in your trap as soon as possible, you could simply whisk the dry ingredients, add the wet ingredients (including the two eggs- yolk, white and all) and BARELY mix.  They just won’t taste like clouds sent from heaven.

Heat your griddle (janky sauté pan if you’re me) to medium low.  The pan is hot enough when you put a drop of water on it and it jumps around and dries up.


Using a pastry brush, lightly brush melted butter on the pan.  There are 4 f’ing tablespoons of butter in this batter plus buttermilk so you don’t need to fry these in an inch of butter.

Ladle the batter to the size you want.  When there are bubbles all over the pancakes you can flip.  If you suck at flipping like I do it’s okay they still tasted amazing.

raw pancake

pancake 1

I kept all mine warm on a baking sheet in a 200 degree oven while I made the rest.  I also put our plates in there (these pancakes deserve to be served on a warm plate).  I dusted them with powdered sugar and served them with maple syrup I warmed on the stove.


plated pancakes

One thought on “Buttermilk Pancakes

  1. Pingback: Whole Wheat Lemon Pancakes with Chia Seeds and Blackberry Syrup | Outside the Cereal Box

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