Home » Recipes » Breakfast » Alice Waters’ Buttermilk Pancakes

Alice Waters’ Buttermilk Pancakes

These are aptly referred to Alice Waters’ buttermilk pancakes because they are adapted from her cookbook, The Art of Simple Food. They rely on buttermilk for lightness plus a little whole grain flour to keep you going.

Alice Waters’ Buttermilk Pancake Recipe

This winter, back at the height of my I don’t think I can live here angst, DW started making pancakes on Saturday mornings. He found my ‘Art of Simple Food’ buried in the row of cookbooks on the kitchen counter, was inspired by the leben in the fridge, and got to work. These were the days marked by bleary, sleep-deprived mornings (S not being the somewhat better sleeper that she is now), and rain, and a more pronounced homesickness (homesickness remains but it is more a dull ache), and coffee made in the French press. Perhaps the pancakes were meant as a panacea to that homesickness, or simply as a way to ease us past the night of broken sleep, or just because – whatever the reason, they have become a staple in our weekend routine and I am glad for it.

I’m still not sure if I can really manage to live in Morocco but I have to, don’t I?, and so I am somewhat more resigned. (Sort of.) Life may not be that enjoyable there but after all there is a little girlie on the cusp of turning 1 year old (!) who happily occupies many of my hours, the possibility of a decent weekly yoga class, and life is too short to focus overmuch on the negative aspects.

I’m hoping this Saturday will mark a return to the Saturday pancake, because these, in particular, are very, very fine pancakes. Is it the use of buttermilk? Or the whole wheat pastry flour? Or just that someone else is making them for me? Possibly all three, and now Sierra is old enough now that she might be able to have – and enjoy – a few bites. We’re slowly but surely making progress in the world of solid foods and I have a feeling she will like these. Will report back.

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.

Alice Waters’ Buttermilk Pancakes

Nicole Spiridakis
Adapted from Alice Water's buttermilk pancakes, they rely on buttermilk for lightness plus a little whole grain flour to keep you going.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 136 kcal


  • 6 tablespoons unsalted butter
  • 1 cup whole-wheat pastry flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, separated
  • 1 ¾ cups buttermilk


  • Melt the butter. Whisk the dry ingredients together in a large bowl. In a medium bowl, whisk the 2 egg yolks and the buttermilk until combined. Make a well in the center of the dry ingredients, pour in the liquid mixture, and stir until just barely mixed. Add the melted butter and mix until just combined.
  • In a medium bowl using an electric mixer, whip the egg white until soft peaks form. Fold into the batter.
  • Ladle ¼ cup (for smallish pancakes) to ½ cup (for large pancakes) of the batter onto a preheated griddle or non-stick pan. Cook until bubbles appear on the surface and the underside of the pancakes are golden brown, about 2-4 minutes. Turn them over and cook until done, about 2-4 minutes longer.


Calories: 136kcalCarbohydrates: 13gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 46mgSodium: 369mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 273IUCalcium: 70mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!


  1. Sorry that your break, your breath of pure oxygen, is nearly over. I pray you find new ways to connect w/Casa on your return.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating