Buttermilk Pancakes

Makes approximately 8-10 pancakes
This recipe makes truly delicious fluffy pancakes every time.
serve with:
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  • 2 cups (250g) all-purpose flour
  • 2 teaspoons (10ml) baking powder
  • 1 teaspoon(5ml) baking soda
  • 2 tablespoons (30ml) granular sugar
  • ½ teaspoon (2.5ml) salt
  • 2 eggs
  • 3 tablespoons ((45ml) butter, melted
  • 2 cups (480ml) buttermilk
  • 1 teaspoon (5ml) vanilla
  • canola oil, brushing pan


Add flour, baking powder, baking soda, sugar and salt to a mixing bowl, whisk till blended.  Add eggs to a medium sized mixing bowl and whisk till fluffy.  Then add melted butter, buttermilk and vanilla.  Whisk again.  Add dry ingredients, mixing with a wooden spoon until blended.  Do not overmix, batter can be lumpy.  

Heat skillet over medium high heat.  Brush the pan lightly with canola oil and drop the batter using a ½ cup (120ml) measuring cup or ladle.  Flip the pancakes when bubbles appear in the batter and they start to pop.  Flip over for about 1 minute until golden brown on the bottom side.

Serve hot with a pad of butter and real maple syrup.

Chef Note:  Warm up the maple syrup on the stove top for a real treat.  


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