Buttermilk Pancakes

buttermilk pancakes ++ the pear and plum

I’m starting to think there is no reason to make any other pancake than this one.

And now you’re gonna say, “But who keeps buttermilk in their fridge on a regular basis?” WELL… did you know it comes in a powdered form?. We keep ours in the fridge until this recipe makes us run out.

Alton Brown gets the cred for this recipe. The first part of the recipe is the instant mix. The second is how you use it. I’m not usually a fluffy pancake girl but this recipe is an exception for me. (Also, we use our large cast iron skillet for these and it works perfectly)

Since I often do not have enough flour to make the instant mix, I’ve included the halved recipe for the instant mix as a quick reference.

Instant mix ingredients: (I keep this in a large mason jar in the fridge)

  • 6 cups all-purpose flour  (OR half mix: 3 Cups)
  • 1  1/2 teaspoons baking soda (OR half mix: 3/4 tsp)
  • 3 teaspoons baking powder (OR half mix: 1.5 tsp)
  • 1 Tablespoon kosher salt (OR half mix: 1  1/2 teaspoons)
  • 2 Tablespoons sugar (OR half mix: 1 T sugar)

Combine all of the ingredients in a lidded container. Shake to mix. Use the mix within 3 months.

fresh ingredients:

  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter [we’ve also used 1/2 the butter with 1/2 coconut oil]
  • 2 cups “Instant” Pancake Mix, recipe above
  • butter to grease the pan [or grape seed oil]
  • 2 cups fresh fruit such as blueberries, if desired


  1. Heat an electric griddle or frying pan to 350 degrees F. (or on med heat)
  2. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
  3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.
  4. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
  5. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
  6. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
  7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel.

Yield: 12 pancakes


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