1/2 cup 1 stick butter, melted and cooled

2 & 1/2 cups flour, spooned and leveled

1/4 cup white sugar

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

2 cups buttermilk

1/2 cup milk, I used whole milk

2 eggs, separated

bacon grease, for frying (butter works too)


Heat your oven to 170 degrees F, sometimes called the “keep warm” setting.

Get out 3 bowls: large, medium, and small.

Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.

In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

Add the buttermilk and milk to the melted butter.

Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.

Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.

Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don’t overdo it! Just barely combine it. There should still be streaks for flour. See photos.

Beat the egg whites a little then add them to the batter. Fold in gently. It’s okay if there are still streaks of egg white.

Heat a griddle or large frying pan over medium heat.

When it is hot, smear a little bacon grease over the griddle.

Scoop the batter using a half cup measurement.

When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.

Continue cooking for another 2-3 minutes until they are golden on both sides.

Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.

Repeat with the remaining batter.

Serve with lots of butter and syrup. And peanut butter.

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