Sunday’s Best Buttermilk Pancakes

I make a quite a lot of homemade pancakes and waffles for my kids. In fact, I usually make a double batch each weekend, and after enjoying them fresh from the skillet, I freeze the extras for quick school day breakfasts for my kids. My boys will inhale these tasty treats with almost any topping: butter & maple syrup (Canadian syrup, of course – my husband is a Canuck), cream cheese & homemade jam, or even with a topping of peanut butter & banana!  

On this day, I happened to have some buttermilk in the fridge, and in an “aha!” moment, broke open one of the numerous cookbooks from the shelf. This recipe for Buttermilk Pancakes is delightful! Fluffy and buttery pancakes are perfectly paired with quickly macerated strawberry sauce. This is a simple Sunday breakfast at it’s best!

Buttermilk Pancakes

very slightly modified from the original found in Williams-Sonoma Breakfast Comforts, by Rick Rodgers

makes 8-10 pancakes  

 2 cups all purpose flour

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

3 large eggs, separated

2 1/3 cups buttermilk

1/4 cup salted butter, melted, plus more for greasing the pan/griddle

1 teaspoon vanilla extract    

For the pancakes

Preheat your oven to 200F (optional. If serving a crowd, it’s nice to have a bunch ready and waiting in the oven. I tend to serve as they come).  

In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt.   In a medium mixing bowl, whisk together the buttermilk, egg yolks, and melted butter.  

Pour the buttermilk mixture into the flour mix and stir until just combined (you should still have flour pockets).

The batter can look lumpy.  

In a small bowl with a hand mixer or with a whisk, beat the eggs whites until the whites form stiff peaks. Stir in about 1/3 of the eggs whites into the batter and combine.

Next, fold the remaining egg whites into the batter. It’s ok if the batter still contains some lumps – don’t over mix!  

Place a large skillet (or griddle if you have one) over medium-high heat until hot. Lightly butter and add about 1/3 of cup of batter for each pancake. Spread the batter gently when it first hits the pan.  

Cook until you see little bubbles form and break on the surface, then flip. You want your pancakes golden brown and don’t worry if the first few don’t seem right, we call these “testers” in my kitchen!  

You can serve immediately, or cook several at a time and place on a cookie sheet & into your warm oven.  

If the batter starts to thicken a bit as you are cooking, thin it with a splash of buttermilk.  

Serve with butter, maple syrup, and macerated strawberries.  

Macerated Strawberry Sauce

makes about 1 1/4 cups  

 1 one pound fresh strawberries

2 tablespoons sugar  

Wash and dry the strawberries.

Remove the green tops. Slice lengthwise and place in a small bowl. Add the sugar and mix to combine.

Let sit at room temperature to macerate until serving.    

Print Recipe

Buttermilk Pancakes

Course: Breakfast

Servings: 8

Ingredients

• 2 cups all purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 large eggs separated
• 2 1/3 cups buttermilk
• 1/4 cup salted butter melted, plus more for greasing the pan/griddle
• 1 teaspoon vanilla extract

Instructions

• For the pancakes
• Preheat your oven to 200F (optional. If serving a crowd, it’s nice to have a bunch ready and waiting in the oven. I tend to serve as they come).
• In a large bowl, sift together the flour, sugar, baking soda, baking powder, and salt.
• In a medium mixing bowl, whisk together the buttermilk, egg yolks, and melted butter.
• Pour the buttermilk mixture into the flour mix and stir until just combined (you should still have flour pockets). The batter will look lumpy.
• In a small bowl with a hand mixer or with a whisk, beat the eggs whites until the whites form stiff peaks. Stir in about 1/3 of the eggs whites into the batter and combine. Next, fold the remaining egg whites into the batter. It’s ok if the batter still contains some lumps – don’t over mix!
• Place a large skillet (or griddle if you have one) over medium-high heat until hot. Lightly butter and add about 1/3 of cup of batter for each pancake. Spread the batter gently when it first hits the pan.
• Cook until you see little bubbles form and break on the surface, then flip. You want your pancakes golden brown and don’t worry if the first few don’t seem right, we call these “testers” in my kitchen!
• You can serve immediately, or cook several at a time and place on a cookie sheet & into your warm oven.
• If the batter starts to thicken a bit as you are cooking, thin it with a splash of buttermilk.
• Serve with butter, maple syrup, and macerated strawberries.

Notes

Very slightly modified from the original found in Williams-Sonoma Breakfast Comforts, by Rick Rodgers

Print Recipe

Macerated Strawberry Sauce

Course: Breakfast

Servings: 1 cup

Ingredients

• 1 one pound package fresh strawberries
• 2 tablespoons sugar

Instructions

• Wash and dry the strawberries. Remove the green tops. Slice lengthwise and place in a small bowl. Add the sugar and mix to combine. Let sit at room temperature to macerate until serving.