Buttermilk pancakes



15 min


25 min



Buttermilk pancakes

Photo, Erik Putz.

These buttermilk pancakes are a breakfast classic. Serve with a pat of butter, warm maple syrup and fresh berries.


  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 1/2 cup unsalted butter , melted
  • 2 eggs
  • 2 tsp vanilla
  • maple syrup , optional
  • berries , optional


  • WHISK flour with sugar, baking powder, baking soda and salt in a large bowl. Whisk buttermilk with butter, eggs and vanilla in a medium bowl. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.
  • HEAT a large non-stick frying pan over medium. Spray with oil. Pour 1/3 cup batter into pan. If the pan is big enough, add more 1/3-cup portions of batter. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes are golden, 2 to 3 min. Don’t press or they will become tough. Transfer to a plate. Repeat with remaining batter. Serve with berries and maple syrup.

How-to video

Nutrition (per pancake)

  • Calories
  • 190,
  • Protein
  • 5 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 401 mg.
  • Good source of
  • Folate

Kitchen tip: All out of buttermilk? Mix 2 tbsp lemon juice into 2 cups milk and let stand 10 min. You can reduce or omit the sugar in this recipe if desired.

Looking to try something new? Test out our banana bread pancakes this weekend.