Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 3   Average: 5/5]

Many of us on the east coast are snowed in and I can’t think of a better way to spend the morning than making delicious Buttermilk Pancakes.

  • 3/4 Cup White Whole Wheat Flour
  • 3/4 Cup Unbleached Flour
  • 3 Tablespoons Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Buttermilk
  • 2 Large Egg Yolks
  • 2 Tablespoons Canola Oil
  • 3 Large Egg Whites
  1. In large-size bowl combine flours, sugar, baking powder, baking soda, and kosher salt. Stir with a whisk.
  2. In medium-size bowl combine buttermilk and egg yolks. Stir with a whisk. Gradually add buttermilk mixture to flour mixture. Stir with a whisk just until moist. Batter will be slightly lumpy. Stir in canola oil. Let stand 15 minutes.
  3. Place egg whites in medium-size bowl. Beat with a mixer until medium peaks form. Spoon half of egg whites onto batter. Gently fold in. Add remaining egg whites. Gently fold into batter.
  4. Heat nonstick griddle or skillet over a medium heat. Spoon 3 tablespoons batter per pancake onto griddle Cook 2 minutes or until edges begin to bubble and bottom is browned. Turn pancake over. Cook 2 minutes until done.
  5. Transfer to serving platter. Serve hot.
  6. Serves 6
  7. Prep Time: 25 Minutes Cook Time: 15 Minutes Total Time: 40 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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