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Aunt Em's Buttermilk Pancakes
Fairly cheap

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.



Category: Breakfast and Brunch


For 1 Batch(es)


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

Aunt Em's Buttermilk Pancakes Directions

  1. 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.
  2. Separate the eggs. Whisk egg whites with mixer until very stiff.
  3. In a very large mixing bowl, add your buttermilk, baking soda, sugar and egg yolks. Mix.
  4. 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.
  5. Fold in egg whites with wooden spoon or rubber spatula.
  6. 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.
  7. Serve with butter and maple syrup.

Recipe 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.

Nutrition facts

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