These pancakes are based on Alton Brown’s homemade pancake mix and pancakes. I am not sorry to say we have graduated beyond making a single recipe in our house and now make 1.5 recipe’s worth. I have provided those amounts below. I shudder to think how many I will make as we head into teenage years at our house. I used to keep buttermilk on hand just to make these. But please keep buttermilk on hand for this and other reasons too. Also, fyi, buttermilk tends to keep way, way past the expiration/sell by date. So sniff it before tossing. It is a great secret ingredient.
Our house favorite pancakes, steam optional
Favorite Buttermilk Pancakes
These pancakes are fabulous, puffy, and delicious with the buttermilk flavor. Enjoy them however you enjoy pancakes. I like mine with (surprise!) melted butter. Sometimes with jam and sometimes with syrup, but often just with melted satly butter.
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 tablespoons sugar
- 3 eggs separated into yolks and whites
- 3 cups buttermilk
- 6 tablespoons melted butter
Instructions
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Mix your dry ingredients all together in a large bowl. Next whisk together the egg whites and the buttermilk in a medium bowl. In another bowl (or the container you melted your butter in), whisk the egg yolks with the cooled melted butter together. Add the butter/yolk mixture into the buttermilk/eggwhite mixture.
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Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out, but do make sure there are no pockets of dry ingredients on the bottom of the bowl.
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Heat a griddle or pan until water drops dance and evaporate across the griddle.
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If your griddle is not a non-stick surface, go ahead and lightly butter the griddle, wiping off thoroughly with a paper towel. If the griddle is non-stick, you don't need to butter it.
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Ladle the pancake batter onto the griddle. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is a lovely golden. I like my pancakes a little darker than others, but if you want to eat your pancakes blonde and gooey then go for it). Turn your pancakes over and continue to cook 2 to 3 minutes or until the pancake is set.
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Serve immediately or remove to a baking sheet and cover with a towel. You can keep warm in a super low 200 degree oven, or if your house is like mine, on a plate because they won't last long enough to stack up.