Alice Waters’ Buttermilk Pancakes

Alice Waters’ Buttermilk Pancakes


  • 6 tablespoons of butter
  • 1 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, separated
  • 1 3/4 cups buttermilk


  1. Melt the butter.

  2. Whisk the dry ingredients together in a large bowl.

  3. In a medium bowl, whisk the 2 egg yolks and the buttermilk until combined.

  4. Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir until just barely mixed.

  5. Add the melted butter and mix until just combined.

  6. In a medium bowl using an electric mixer, whip the egg white until soft peaks form.

  7. Fold into the batter.

  8. Ladle 1/4 cup (for smallish pancakes) to 1/2 cup (for large pancakes) of the batter onto a preheated griddle or non-stick pan.

  9. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 2-4 minutes.

  10. Turn them over and cook until done, about 2-4 minutes longer.


Blueberries would be perfect in these pancakes; try about a cup or so. We use frozen berries when we can get them – sadly not blueberries, however – and particularly like raspberries. Fresh would be lovely, too.

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