Aunt Em’s Buttermilk Pancakes

Prep time: 10m

Cook time: 15m

Yield: 1 batch, serves about 6

Last Updated on December 10, 2023

Tangy and spongy pancakes. Cook up on a hot griddle as small, thin, 3-4" pancakes and serve with hot butter and maple syrup. And yes - I really did have an Auntie Em! I think this recipe is so interesting because it goes against normal baking rules where you mix your wet and dry ingredients in different bowls and mix them at the end.


  • 2 eggs, separated
  • 1 quart buttermilk
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 3 cups white flour


  • Preheat griddle/pan on medium-high - it should be hotter than when you make a thicker pancake. I like to hear a little sizzle when the batter is dropped in. Grease with canola or sunflower oil.
  • Separate the eggs. Whisk egg whites with mixer until very stiff.
  • In a very large mixing bowl, add your buttermilk, baking soda, sugar and egg yolks. Mix.
  • Slowly and carefully add your flour. I use a hand whisk for this until it gets a bit thicker. Batter should be slightly runny, you can add a little more buttermilk or milk for thinning.
  • Fold in egg whites with wooden spoon or rubber spatula.
  • In hot skillet, pour pancakes 2-4" big and brown on both sides. When figuring out the best time to flip, there should be several "holes" in the middle of the pancake on the uncooked side.
  • Serve with butter and maple syrup.

Additional Notes

  • Batter freezes well - and believe it or not, this is the half-batch! I'll store the extra batter in mason jars, and just thin it out before using. I'll refrigerate it for a few days or freeze up to a month or two. If you freeze it, leave about 1" head room at the top, so when it expands your jar won't break.
  • Cook up on a cast-iron pan yields the best results.

Diet Type(s)

Negligible or Low Salicylate