Cathy's Buttermilk Pancakes

These are pancakes the way they used to make them on the farm, back when bacon grease was a kitchen staple kept in a coffee can on the stovetop. Buttermilk and baking soda do the rise, separated and folded egg whites add the lift, and a couple tablespoons of bacon drippings replace the usual melted butter with a smoky savory undertone you can’t quite place but won’t forget.

The egg-white fold is the trick that nobody bothers with anymore, and the reason these pancakes stack four high without slumping. Beating the white to soft peaks and folding it in last creates pockets of air throughout the batter. Each pancake puffs up tall and tender, with that pull-apart cottony interior you usually only get at a diner.

The acid-base reaction between buttermilk and baking soda starts the moment they meet, so once the batter comes together, get it on the griddle fast. Sitting batter loses lift and the pancakes turn flat and tough.

Bacon drippings aren’t traditional in modern pancakes, but they’re the secret weapon in old Southern recipes. The smoky fat balances the sweetness of the syrup and pairs with the buttermilk’s tang in a way melted butter can’t match. Save the grease from your morning bacon and you have the right ingredient on hand.

Pro Tips

• Don’t overmix. A few lumps in the batter mean tender pancakes. Smooth batter equals rubbery pancakes.
• Heat the griddle until water beads dance across the surface. Too cool and the pancakes go pale; too hot and they burn before cooking through.
• Flip when bubbles form on top and the edges look set. One flip only. Pancakes flipped twice deflate.
• Keep finished pancakes warm in a 200°F (95°C) oven on a rack, not stacked. Stacking traps steam and softens the crust.

Variations

• Stir blueberries or chopped strawberries into the batter just before cooking.
• Substitute melted butter for the bacon drippings for a more traditional, less smoky version.
• Add a teaspoon of vanilla and a tablespoon of maple syrup to the batter for a sweeter pancake.
• Top with whipped cream and fresh fruit for a brunch-worthy stack.