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Buttermilk Pancakes

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

Ingredients

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

Instructions

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.