Classic Buttermilk Pancakes

Need we say more? This, with the addition of two egg whites beaten to soft peaks and folded in, makes a great waffle batter. Check out our Perfect Pancake Tip Page for tips, suggestions and cautionary tales.

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Classic Buttermilk Pancakes

1-2/3 cups All purpose flour
2 Tbsps Sugar
2 tsps Baking powder
1/2 tsp Baking soda
1 tsp Kosher salt
1-1/2 cups Buttermilk
1 Egg
2 ounces Melted butter
3-4 ounces Clarified butter, for cooking


  1. In a small bowl, whisk together your flour, sugar, leaveners and salt.
  2. In a larger bowl, whisk together the buttermilk and egg. Pour the dry ingredients over the wet, whisking until they just barely combined. Pour the melted butter over the batter and mix until it just comes together. Let the batter rest for at least 10 minutes to allow the whole wheat flour to absorb some of the liquids.
  3. Prepare your pan by melted 1 Tbsp or 2 of clarified butter over medium high heat. Drop your pancakes into whichever size you prefer. Flip them only once you see bubbles forming over the top.