Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes


Frisbees, each one of them. The pancakes had been made to exact directions using a well-known pancake mix, but none came upto the same level of perfection as I had tried during my trip to Winchester. Desperate measures were called for and I wrote an email to my friend there to get the recipe to her absolutely, fluffy and yummy pancakes.

The secret ingredient as it turned out after an anxious wait was – buttermilk. The recipe she sent is given below and do try it as it works!


  • 1 3/4 cups of all-purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 2 cups of buttermilk
  • 4 eggs separated
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • Vegetable oil


  1. Sift together flour, sugar, baking powder, cream of tartar and salt onto sheet of waxed paper.
  2. Whisk together buttermilk and egg yolks in large bowl. Beat flour mixture onto buttermilk mixture along with melted butter.
  3. Beat egg whites in small bowl until stiff, but not dry peaks form. Fold into pancake batter.
  4. Heat large skillet or griddle over medium-high heat. Lightly brush with vegetable oil. Working in batches, ladle in scant 1/3 cup batter for each pancake; cook until set and bubbly on top, 2 minutes. Turn pancakes over;
  5. cook 1 minute, or until cooked through. Keep warm in 225 degree oven.

Serve with Maple Syrup, Fruit Jams or Ice Cream!

My Indian Recipe to make buttermilk here:


If you make butter from cream at home then it is easy to have a steady supply of buttermilk. How do you make butter at home?

Linda’s recipe for buttermilk substitute:

It’s not buttermilk exactly, but you’ll be able to use this formula in place of buttermilk whenever necessary. As a matter of fact this is most often referred to as “sour milk”. Here’s what you do: For each cup of buttermilk you need, you may substitute 1 cup minus one tablespoon of milk plus 1 tablespoon of lemon juice or vinegar.