Buttermilk Pancakes
Classic buttery pancakes with crisp, golden-brown edges and a remarkably light, fluffy center.
Recipe by J. Kenji López-Alt
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4–6
Yield: 16 pancakes
Ingredients
Basic Dry Pancake Mix
10 ounces all-purpose flour, about 2 cups
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
For Each Batch of Pancakes
2 large eggs, separated
1½ cups buttermilk, about 12 ounces
1 cup sour cream, about 8 ounces
4 tablespoons unsalted butter, melted
Additional butter, for cooking and serving
Warm maple syrup, for serving
Directions
1. Prepare the Dry Mix
Combine the flour, baking powder, baking soda, salt and sugar in a medium bowl. Whisk until evenly combined.
Transfer the mixture to an airtight container if you are not using it immediately. The dry pancake mix can be stored for up to three months.
2. Prepare the Batter
Place one batch of the dry pancake mix in a large bowl.
In a separate, clean bowl, whisk the egg whites until stiff peaks form.
In another large bowl, whisk together the egg yolks, buttermilk and sour cream until smooth. Slowly drizzle in the melted butter while continuing to whisk.
Using a rubber spatula, carefully fold the whipped egg whites into the buttermilk mixture until just combined.
Pour the wet mixture over the dry pancake mix. Fold gently until the ingredients are just combined. The batter should remain lumpy. Do not overmix.
3. Cook the Pancakes
Heat a large, heavy-bottomed nonstick skillet over medium heat for approximately five minutes. An electric griddle may also be used.
Add a small amount of butter or oil to the cooking surface. Spread it with a paper towel until no visible butter or oil remains.
Using a ¼-cup measure, portion four pancakes into the skillet. Cook until bubbles begin appearing on the surface and the bottoms are golden brown, approximately two minutes.
Carefully flip each pancake. Cook for another two minutes, or until the second side is golden brown and the center is completely set.
Serve immediately with warm maple syrup and butter.
To hold the pancakes while finishing the remaining batches, place them on a wire rack set inside a rimmed baking sheet and keep them in a warm oven.
Recipe Notes
The dry pancake mix may be scaled up as many times as needed. Each batch requires approximately 11 ounces of dry mix, or about 2 cups plus 2 tablespoons.
The sour cream may be replaced with additional buttermilk.
Nutrition Information
Per serving:
Calories: 407
Total Carbohydrates: 52 grams
Dietary Fiber: 1 gram
Total Sugars: 15 grams
Protein: 10 grams
Total Fat: 18 grams
Saturated Fat: 10 grams
Cholesterol: 107 milligrams
Sodium: 551 milligrams
Calcium: 187 milligrams
Iron: 3 milligrams
Potassium: 245 milligrams
Vitamin C: 1 milligram
