Buttermilk Pancakes

Time = 15 min prep + 20 min cook
Servings = approx 16 pancakes
Calories = approx 400 calories per serving
From = serious eats

Basic Dry Pancake Ingredients

• 283 g (about 2 cups) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp sugar

For Each Batch of Pancakes

• 2 large eggs, separated
• 1.5 cups (12 ounces) buttermilk (see notes)
• 1 cup (240 g) sour cream (see notes)
• 56 g (4 tbsp) unsalted butter, melted
• Warm maple syrup

Directions

1. For dry pancake mix: Combine flour, baking powder, baking soda, salt, and sugar in a medium bowl and whisk until homogeneous. Transfer to an airtight container. The mix will stay good for 3 months. (See notes.)

2. For each batch of pancakes: Place one batch of dry mix in a large bowl. In a medium clean bowl, whisk the egg whites until stiff peaks form.

3. In a large bowl, whisk the egg yolks, buttermilk, and sour cream until homogeneous. Slowly drizzle in the melted butter while whisking.

4. Carefully fold in the egg whites with a rubber spatula until just combined. Pour the mixture over the dry mix and fold until just combined (there should still be plenty of lumps).

5. Heat a large heavy-bottomed nonstick skillet over medium heat for 5 minutes (or use an electric griddle). Add a small amount of butter or oil to the griddle and spread with a paper towel until no visible butter or oil remains.

6. Use a 1⁄4-cup dry measure to place 4 pancakes in the skillet and cook until bubbles start to appear on top and the bottoms are golden brown, about 2 minutes. Carefully flip the pancakes and cook on the second side until golden brown and completely set, about 2 minutes longer.

7. Serve the pancakes immediately, or keep warm on a wire rack set on a rimmed baking sheet in a warm oven while you cook the remaining 3 batches. Serve with warm maple syrup and butter.

Notes

1. Pancake dry mix can be scaled up as many times as you'd like. Each batch of pancakes takes 11 ounces of dry mix to make (about 2 cups plus 2 tablespoons).

2. The buttermilk can be substituted as follows:

   • 2 parts yogurt (regular or greek), 1 part milk
   • 1 part sour cream, 1 part milk
   • 1 part crème fraîche, 1 part milk

3. The sour cream can be replaced with more buttermilk.