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Buttermilk Pancakes

Course: Breakfast
Servings: 8


  • 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 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.


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