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The Boat Shed Kitchen

Buttermilk Pancakes from Scratch

Made with whipped egg whites, real buttermilk, and a touch of sugar, these golden pancakes are the perfect balance of rich and fluffy. Whether you serve them with maple syrup or fresh fruit, they’ll never disappoint.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 pancakes
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ½ cup 1 stick butter, melted and cooled
  • 2½ cups all-purpose flour spooned and leveled
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • ½ cup milk whole milk preferred
  • 2 eggs separated
  • Bacon grease or butter for frying

Method
 

  1. Preheat oven to 170°F (keep warm).
  2. Melt butter in a large bowl; set aside to cool slightly.
  3. In a medium bowl, whisk flour, sugar, salt, baking soda, and baking powder.
  4. Whisk buttermilk and milk into the melted butter.
  5. Separate the eggs. Add yolks to the wet ingredients and whisk well.
  6. Beat the egg whites in a small bowl until soft peaks form.
  7. See full steps with tips & photos → https://theboatshedcafe.com/buttermilk-pancakes-from-scratch/

Notes

  • Use room temperature ingredients for best texture.
  • Don’t skip whipping the egg whites—it really makes a difference.
  • Avoid overmixing the batter to keep the pancakes tender.