The Best (No Kidding) Buttermilk Pancakes

"I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes."
 
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photo by Frank K. photo by Frank K.
photo by Frank K.
photo by Preciousjemm photo by Preciousjemm
photo by Frank K. photo by Frank K.
photo by aquina3 photo by aquina3
photo by emmillee photo by emmillee
Ready In:
40mins
Ingredients:
8
Yields:
20 pancakes

ingredients

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directions

  • Beat the yolks until pale and smooth.
  • Beat in the buttermilk and then the baking soda and mix well.
  • Sift in the dry ingredients mixing as you add; make sure the batter is smooth.
  • Add in the melted butter and mix well.
  • Beat the egg whites in another bowl until stiff.
  • Fold into the batter until no bits of white are visible.
  • Let batter stand about 20 minutes before making pancakes.
  • Make sure your griddle is really hot (the old water droplet test).
  • Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side.
  • Serve with warm maple syrup and sweet butter.

Questions & Replies

  1. how much does the flour weigh
     
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Reviews

  1. Just made these, they're great. I got kisses and thank you's! <br/>I'm trying to incorporate coconut oil into my husband's diet so I used 3 T melted organic extra virgin coconut oil instead of butter. The coconut oil adds nice, subtle flavor to the taste. Served with butter and maple syrup, nobody noticed the difference. Taking cues from other reviews, I increased the sugar to 3 T & added 1-1/2 tsp vanilla extract 1/2 tsp lemon extract. The griddle does NOT need to be higher than medium, in fact, a bit lower. Since the batter is so thick and fluffy, the cakes take longer than standard pancakes to cook through before they're ready to turn, and the first batch I made were too dark. Turned off the heat, wiped the pan, started over at setting 4.5 (5 being Medium), and the rest were beautful.
     
  2. Perfection! Thank you for the tip on dipping fruit in flour before adding to pancake/brilliant! Light and fluffy and Delicious. Will never make another pancake recipe but this one. Then leftover pancakes are frozen and put in toaster for quick morning meal. Yea, I don't have to search for the ultimate pancake recipe anymore.
     
  3. Amazing! Best pancakes for sure. They are fluffy, cloud-like, and delicious. It's the first recipe I've tried where the pancakes are fluffy and cooked all the way through. I have been searching for a buttermilk pancake recipe I'd care to make more than once, and this is it. I like the mild flavor as is, but it's also good with chocolate chips or blueberries or any other add-ins you'd normally toss in a pancake.
     
  4. ok, so I tried the 66241 pancake recipe by Nimz, and thought those were delicious. In a quest for good recipes I decided to try this one too. Both recipes are outstanding...but alas there are problems....Nimz pancakes taste better than these. BUT these pancakes are much much fluffier. These pancakes are like heaven, but are actually rather bland. I learned a lesson though to not always listen to your peers. Do not use 1 tsp. of salt!!! Use 1/2!! Even my mom tasted too much salt, and she didn't know I added more. I don't really taste salt, nor really like it...so it didn't make a difference to me. I think this needs a little bit more sugar, and some vanilla extract (2 tsp. would be good). While cooking they browned perfectly though, and usually it's a little hard for me to flip pancakes but these were really easy to flip. I've never had that before! Nevertheless....these pancakes need *something* although I'm not sure what. Oh yeah, and this recipe made 12 medium pancakes for me (since I bet people are wondering)
     
  5. I am (by my own account) a pancake connoisseur. Plain buttermilk pancakes are my favorite food on Earth. I try them at every restaurant I can. I believe the Original Pancake House (not IHOP) makes the best in the world and I have been trying to duplicate the unique flavor in their recipe for years to no avail. <br/><br/>I do make pretty good pancakes however, but this recipe took my pancakes over the top.<br/>I followed the directions to the letter then added my own special ingredient at the end and I couldn't believe how close I came to the Original Pancake House.<br/><br/>That aside, this is the best buttermilk pancake recipe I have come across. They are the fluffiest, lightest and tastiest of all the recipes I have tried, and I have tried a lot.
     
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Tweaks

  1. Best recipe? I can't, for the life of me, figure out why there are so many great reviews, except either no one really knows what good pancakes are supposed to taste like, or they're all friends of the one who posted the recipe. I made the recipe exactly as posted, only I had powdered buttermilk instead of fresh (you add water to it) and I added chocolate chips. The pancakes were just ok. They were not light and fluffy and the taste was rather bland. Way too much work for mediocre pancakes. I will not waste my time on this recipe again.
     
  2. Just made these, they're great. I got kisses and thank you's! <br/>I'm trying to incorporate coconut oil into my husband's diet so I used 3 T melted organic extra virgin coconut oil instead of butter. The coconut oil adds nice, subtle flavor to the taste. Served with butter and maple syrup, nobody noticed the difference. Taking cues from other reviews, I increased the sugar to 3 T & added 1-1/2 tsp vanilla extract 1/2 tsp lemon extract. The griddle does NOT need to be higher than medium, in fact, a bit lower. Since the batter is so thick and fluffy, the cakes take longer than standard pancakes to cook through before they're ready to turn, and the first batch I made were too dark. Turned off the heat, wiped the pan, started over at setting 4.5 (5 being Medium), and the rest were beautful.
     
  3. With a few alterations, this recipe is the best I've ever found. Simply add a teaspoon of real vanilla and substitute one tablespoon of sugar for three tablespoons of malted milk powder. The result is phenomenal!
     
  4. I made a double batch of these this morning and the kids loved them. Didn't end up with as many to freeze as I had wanted. I substituted 1/3 of the flour for whole wheat. I applaud this recipe because I never had to thin it out because the batter was too thick (I get this all the time) and they came out light and wonderful. I will definitely use this recipe again. Served it with Recipe #174380. Made for ZWT4.
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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