The Best Buttermilk Pancakes

I had originally thought that things couldn’t get better than the OG Ricotta Hotcakes recipe from Bill Granger, but how wrong I was. As I mentioned a few posts ago, I had been avidly reading through almost every post I could find on the Serious Eats website, and came across J. Kenji Lopez-Alt’s recipe for Light and Fluffy Pancakes. In true Food Lab style, the art of pancakes has been narrowed down like a science. Or if you want the simplified version, know that:

  1. Frothing the egg whites before adding the remaining wet ingredients gives your pancakes more lift; and
  2. The right combo of baking soda and baking powder gives the pancakes the perfect amount of creamy golden brown colour and light texture.

The light texture almost seems at odds with all the buttermilk and sour cream that goes into the batter! This is definitely a decadent and indulgent style of pancake but it’s so incredibly rewarding when you flip that beautiful centimetre-thick circle over to see it’s smooth, creamy brown surface.

Also, can I just say that life is so much more amazing with a new non-stick frying pan. Scanpan fry pans are the bomb diggity.


To serve four people, you will need:

2 cups plain flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

2 large eggs, separated

1 + 1/2 cups buttermilk

1 cup sour cream

4 tablespoons unsalted butter

Warm maple syrup and berries, to serve.

For the dry pancake mixcombine the flour, baking powder, baking soda, salt and sugar in a large bowl and whisk until homogeneous. You can make this ahead and store for up to three months in an airtight container.

For each batch of pancakes, in a medium clean bowl, whisk the egg whites until stiff peaks form. In a large bowl, whisk the egg yolks, buttermilk and sour cream until homogeneous. Slowly drizzle in the melted butter while whisking. Carefully fold in the egg whites with a rubber spatula until just combined.

Pour the mixture over the dry mix and fold until just combined – there will be a lot of lumps – but don’t worry, this is fine!


Heat a large, heavy-bottomed nonstick fry pan over medium heat for about five minutes. Add a small amount of butter and spread with a paper towel until the barest layer of butter or oil remains.


Use a 1/4 cup dry measure to place two (or four if you’re confident) pancakes into the pan and cook until bubbles start to appear on top and the bottoms are golden brown, about two minutes. Carefully flip and cook on the second side until golden brown and completely set, about two minutes longer.

Repeat with the remaining batter, while keeping the pancakes warm on a baking tray in a warm oven.




Serve the pancakes immediately with berries and syrup. Enjoy their beautiful fluffehness!


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