Buttermilk Pancakes
Jump to recipe
Yes, you can buy a box of mix and add some water, but this recipe makes fluffy delicious pancakes from scratch. Whipped egg whites make them extra fluffy – to help whisk the egg whites add a little lemon juice and make sure the whites, bowl and beaters are cold.
This recipe makes a good amount of pancakes for 4 people, but you can easily scale this up or down for more or less people.
Buttermilk Pancakes
Category
Breakfast
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 1.5 cups milk
- 4 tsp lemon juice
- 4 Tbsp butter, melted
- 2 eggs, separated
- 2 cups flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
Instructions
- Mix the milk and lemon juice in a measuring cup. Let this sit for at least 5 minutes to thicken into buttermilk.
- Melt the butter.
- Separate the eggs and then add the yolks to the buttermilk & blend.
- Whisk together the dry ingredients.
- Add the melted butter to the dry ingredients, and then add the milk/egg mix stirring only until most of the lumps are out (you don’t need to break up every lump). If you over mix pancakes they will be chewy instead of fluffy.
- Whisk or beat the egg whites until fluffy (use an 1/8 tsp of lemon juice per egg to acidify) and then blend carefully with the batter. If the batter seems too thick to pour, you can add a little more milk.
- Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until the bubbles form and stay; they should be a little dry around the edges, and lightly browned on the bottom; turn and just brown the other side.
- Serve with your choice of butter, syrup, powdered sugar, or fresh fruit.