Recipe from Topfood
Buttermilk Pancakes
Cooking time: 20 min
Servings 1
Fluffy, tender and hot in a skillet, there is nothing better than these homemade buttermilk pancakes topped with butter. Suitable for children for breakfast or a snack. Cooking them is very easy and will not take much time. Try it!


  • All-purpose flour
    2 cups
  • Baking powder
    2 tsp.
  • Baking soda
  • Granulated sugar
  • Salt
  • Buttermilk
  • Large egg, yolks and whites separated
    3 pcs.
  • Unsalted butter, melted plus more for greasing
    6 tbsp.
  • Vanilla extract
    2 tsp.

Nutrition facts per serving

  • Calories

    351 kcal

  • Protein

    9 g

  • Fat

    15 g

  • Carbohydrates

    44 g


  • In a large bowl, sift the flour, baking powder, baking soda, sugar and salt.

  • In a separate large bowl, mix together the buttermilk, egg yolks, melted butter, and vanilla extract until combined. Add the dry ingredients to the bowl and stir until just combined; batter will be slightly lumpy. 

  • Place egg whites in a separate mixing bowl. Using an electric mixer, whisk until medium peaks form.

  • Gently fold half of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites.

  • Heat a griddle or large skillet over medium heat or 350° F. Add a little butter to the hot griddle or pan, once bubbling, add ½ cup pancake batter and let set. When bubbles begin to form, lift with a spatula and flip over. Cook until golden brown on both sides. Continue with remaining batter. Serve warm along with favorite toppings.

Bon Appetit!

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