This recipe has been in my husbands family for years! They’ve tweaked it and perfected it to be just right. You can use it for pancakes or waffles, and you can not only have it for breakfast, but as we lovingly call it when made for dinner – Brinner ( get it! Breakfast + Dinner = Brinner)!
So many people use box mixes when it’s super quick and easy to make amazing scrumptious homemade pancakes from scratch.
Now, don’t get me wrong, I love a good box mix and they have their place. Especially when you have multiple allergies and find one that works for your family, if you’re in a pinch for time, or perhaps on vacation. So many good reasons to enjoy a good allergy friendly box mix. Two of our favs are by King Arthur Gluten Free and Krusteaz Gluten Free.
However, even the most amazing box mix could never rival these scrumptious homemade buttermilk pancakes!
8 ingredients, all except the buttermilk we always have in hand as pantry staples anyways which makes it nice for grocery shopping this recipe.
Buttermilk Pancakes
Ingredients
- 2 C flour all purpose OR King Arthur Gluten Free Measure for Measure
- 1 T sugar
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3 1/2 C buttermilk
- 1/4 C vegetable or grapeseed oil
- 2 eggs yolks
- 2 egg whites, whipped to soft peak
Instructions
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Combine dry ingredients in a bowl, and whisk together well. In a separate bowl mix the wet ingredients all except for the egg whites. In a third bowl, using a handheld mixer whip the egg whites until fluffy and soft peaks form. Mix the dry and wet ingredients together until smooth, and then fold in the egg whites. You can use this for pancakes or waffles. Cook on a griddle at 350 for several minutes on each side or until golden brown. Serve with butter, powdered sugar and warm maple syrup.
