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“What a wonderful name for buttermilk pancakes! My kids loved it when I made these for them on Saturday mornings. We always had them with plenty of real Maple Syrup and fried bacon and sausage. For a real treat I would open a large can of sliced peaches and they would have these as well, yummy! (cook time is not for individual pancakes, this literally takes only a few minutes each, but time is altogether and only a guestimate at best.)”
8-10 pancakes

Ingredients Nutrition


  1. In a small bowl, stir together the buttermilk and the cider vinegar and let stand.
  2. Start preheating a large ungreased skillet on medium heat while you prepare the batter.
  3. This helps the pan to attain uniform heat distribution.
  4. Melt the butter in a small pan over low heat.
  5. Beat the egg yolks in a large bowl until light.
  6. Add the buttermilk and cider vinegar mixture.
  7. Sift together the dry ingredients.
  8. Add the flour mixture to the buttermilk mixture and beat only slightly to blend.
  9. Beat the egg whites stiff but not dry and fold them into the batter along with the melted butter.
  10. Lightly grease preheated skillet.
  11. Drop the batter by large rounded spoonsfuls onto the hot skillet and cook the pancakes until the entire surface is covered with air bubbles; turn and cook the other side until golden.

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