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.
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
- Place the dry pancake mix in a large bowl.
- In another bowl, whisk/beat the egg whites until stiff form. (if your not sure what stiff peak looks like, check out this video.
- In a third bowl, whisk together the egg yolks, buttermilk, and sour cream until combined. Slowly pour in melted unsalted butter while whisking.
- Dump the egg white into the third bowl and fold with a rubber spatula until just combined.
- Pour the wet ingredients over the dry pancake mix and fold until just combined. (you want this to be lumpy, not smooth)
- Heat a nonstick skillet over medium heat for 5 minutes, spread a small amount of butter around the skillet until no visible butter remains.
- 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)
- 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.