Buttermilk Pancakes

2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 tbs sugar
2 eggs, separated
2 cups buttermilk or substitute
1/4 cup melted butter
Buttermilk substitute: put 2 tbs of vinegar or lemon juice in a liquid measuring cup then fill the measuring cup up to two cups with milk.  Let stand for five minutes!  So it’s basically 1 tbs of vinegar or lemon juice per a little less than one cup milk.  I start with this step as it has to sit for five minutes.
Directions: Add all dry ingredients to a large mixing bowl.  Combine beaten egg yolks with buttermilk or substitute and then add to dry ingredients.  Add melted butter (or not- I always forget to add the butter and you’d never know).  Beat egg whites until stiff and fold into mixture.  Bake on a hot waffle iron or make into pancakes.

You know they’re good when Boston will eat them!  And look at that, all by himself too!  I usually double the recipe and freeze the leftover pancakes.  That way when we want pancakes in the morning all I have to do is pull a few out of the freezer, stick them in the microwave for a few seconds and then put them in the toaster.


Abby Smith

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One thought on “Buttermilk Pancakes

  1. LOVE leftover frozen pancakes. Best thing since sliced bread – and we do microwave then toaster, too. I thought I was the only crazy who liked them a little crispy. 🙂