Classic Buttermilk Pancakes

This image courtesy of Joseph DeLeo

Credit buttermilk and beaten egg whites for turning out these particularly light and special pancakes. It is hard to surpass this longtime favorite duo for griddle cakes. This versatile batter can be varied with countless flavor variations.

Cooking Methodpan-frying


Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian


Mealbreakfast, brunch

Taste and Texturebuttery, creamy, light, tangy

Type of Dishpancakes


  • 2 cups all purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, separated
  • 2 cups plus 2 tablespoons buttermilk
  • 2 tablespoons unsalted butter, melted, or canola oil, plus extra for greasing
  • Butter and maple syrup, Swiss Whipped Honey Butter or Maple Sugar-Pecan Butter for topping


  1. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small, deep bowl, beat the egg whites with an electric mixer until soft, glossy peaks form, In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

  2. Heat a griddle or large skillet over medium heat and grease lightly. For each pancake, spoon or pour about ¼ cup batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200°F oven. Bake the remaining batter as directed. Top with butter and maple syrup, Swiss Whipped Honey Butter, or Maple Sugar-Pecan Butter.

  3. Variations:

  4. Cranberry-Pecan Pancakes: Add 2/3 cup dried cranberries, 2/3 cup toasted chopped pecans, 1 teaspoon ground cinnamon, and 4 teaspoons grated orange zest to the batter.

  5. Blueberry Pancakes: Add 1½ cups fresh or frozen blueberries, 3 tablespoons packed light brown sugar, and 1 teaspoon ground cinnamon to the batter.

  6. Strawberry Pancakes: Add 1½ cups fresh or frozen sliced strawberries and 3 tablespoons sugar to the batter.


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