Everyone here at Kamo loves a home-cooked breakfast or brunch, so we are always looking through recipes. After weeks of searching, we believe we have found "The Most Amazing Buttermilk Pancakes" recipe and we've added a few of our own twist to it! These pancakes are golden brown, crisp on the edges, and light and fluffy in the center!

Basic Dry Pancake Mix

Note: This recipe is enough for approximately 16 pancakes. It can be scaled up to any size.


  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking powder (5g)
  • 0.5 teaspoon baking soda (3.5g)
  • 1 teaspoon salt (5g)
  • 1 tablespoon sugar (12.5g)


Combine all the ingredients and whisk until combined.

Buttermilk Pancakes

Note: The sour cream can be replaced with more buttermilk (1:1 ratio)


  • 2 cups dry pancake mix
  • 2 large eggs
  • 1.5 cups buttermilk
  • 1 cup sour cream
  • 4 tablespoons unsalted butter


  1. Place the dry pancake mix in a large bowl.
  2. In another bowl, whisk/beat the egg whites until stiff form. (if your not sure what stiff peak looks like, check out this video.
  3. In a third bowl, whisk together the egg yolks, buttermilk, and sour cream until combined. Slowly pour in melted unsalted butter while whisking.
  4. Dump the egg white into the third bowl and fold with a rubber spatula until just combined. 
  5. Pour the wet ingredients over the dry pancake mix and fold until just combined. (you want this to be lumpy, not smooth)
  6. Heat a nonstick skillet over medium heat for 5 minutes, spread a small amount of butter around the skillet until no visible butter remains. 
  7. Use a 1/4 cup measure cup for each batch of batter to place a pancake in the skillet and cook until the bubbles start to appear on top and the bottoms are golden brown. (This should take roughly 2 minutes)

Kamo Secrets

  • Make the pancakes immediately after you mix the dry and the wet ingredients. If you let the batter sit for over 20 minutes, you will get a dense, gummy interior pancake, instead of a light, tall, & fluffy pancake.

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