Classic Buttermilk Pancakes


These pancakes are so good they don't need to be smothered in syrup. But don't let that stop you.


  • 1 ½ cups all-purpose flour

  • ½ cup yellow cornmeal

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ¾ teaspoon salt

  • 3 teaspoons sugar

  • 2 large eggs, separated, whites beaten to soft peaks

  • 3 cups buttermilk

  • 4 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle


  1. Preheat electric griddle to 375 degrees. Whisk flour, cornmeal, baking powder, baking soda, salt, and sugar in a bowl. Add egg yolks, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps; fold in egg whites.

  2. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Use a pastry brush to spread remaining 1/2 teaspoon of butter on griddle. Wipe off excess.

  3. Use a 2-ounce ladle, about 1/4 cup, and pour batter in pools two inches apart. When pancakes bubble on top and are slightly dry around edges, about 2 1/2 minutes, flip. Cook until golden on bottom, about 1 1/2 minutes.

  4. Place on plate in preheated oven until ready to serve.

Cook's Notes

Makes about twenty-four 4 1/2-inch pancakes.

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