Buttermilk Pancakes

These light and fluffy buttermilk pancakes are a fabulous weekend breakfast or breakfast for dinner. They freeze well so you can make a batch to be frozen and enjoyed on a busy weekday morning.

buttermilk pancakes close up



I’ve mentioned before my dislike of dishwashing and my efforts to streamline cooking and use as few dishes as possible. However, this recipe is definitely not one of those recipes but it is my favorite pancake recipe so I deal.

This is a combination of the “Instant” Pancake Mix from Alton Brown, the techniques from the pancake recipe from Our Best Bites and a couple of things I do to any pancake batter whether it is homemade or from a store-bought mix.

For an extra delicious treat serve these buttermilk pancakes with buttermilk syrup
buttermilk pancakes with syrup

Buttermilk Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Micha M


For the mix:

  • 6 cups all purpose flour
  • 1 1/2 teaspoons baking soda. Make sure you have a fresh box.
  • 1 Tablespoon baking powder
  • 1 Tablespoon kosher salt
  • 4 Tablespoons sugar

For the pancakes:

  • 2 cups mix
  • 2 eggs separated
  • 2 cups buttermilk
  • 4 Tablespoons melted and slightly cooled butter
  • 1 teaspoon vanilla
  • 1 stick butter for the pan


For the mix:

  1. Combine the flour, baking soda, baking powder, salt, and sugar in a 4 quart lidded container. Shake well to mix. Lasts for 3 months

For the pancakes:

  1. Heat a skillet over medium heat until a drop of water sizzles when it hits. Grease lightly with butter.
  2. Place 2 cups of the pancake mix in a pitcher.
  3. In a separate bowl large enough to hold at least 2 cups combine the egg yolks with the butter. Whisk well.
  4. Pour the buttermilk and vanilla into the eggs and butter. Whisk to combine.
  5. Beat the egg whites to stiff peaks with an electric mixer.
  6. Pour the contents of the buttermilk bowl into the pitcher. Stir until almost combined.
  7. Fold in the egg whites. You don't want to over mix but there shouldn't be white streaks left.
  8. Pour approximately 1/4 cupful of batter onto the hot pan. Cook until the edges have set and the bubbles have popped. Flip and cook until golden on the other side.
  9. Serve hot with butter and your favorite syrups and or toppings.

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This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday


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