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Buttermilk Pancakes

Delicious, buttery and fluffy with golden edges - you can satisfy your pancake cravings with these buttermilk pancakes. Pancakes are a staple for breakfast or brunch - sometimes even dinner! You can enjoy amazing fluffy pancakes without relying on boxed pancake mixes or going anywhere. Make them plain, or add chocolate chips or blueberries and you'll have a special batch on your table in no time!

Why use buttermilk?

Buttermilk helps break down the gluten to provide a soft, tender textures and provides a subtle tangy flavor in pancakes. It also helps activate the baking powder and baking soda in the batter which results in light and fluffy pancakes.

No buttermilk? no problem! you can make your own substitute for buttermilk by adding lemon juice or white vinegar to whole or 2% milk. For every 1 cup of milk, add 1 tablespoon lemon juice or vinegar. Stir and let the mixture stand for 10 minutes. The acid will curdle the milk slightly. Use your substitute, curds included, in the recipe or any other recipe that requires buttermilk.

Tips for the perfect pancakes each time

- Do not over mix the pancake batter. Over mixing the batter will make the pancakes chewy rather than fluffy. Stir the dry & wet ingredients until they are just incorporated. Small lumps are not only ok, they're encouraged.

- Allow the batter to rest. This helps the batter rise better and results in soft, airy pancakes. After mixing, set your batter aside for 10 minutes and use this time to prepare syrup and other sides or heat the griddle.

- Patience. The first pancake is never perfect. Use the first pancake as a test for the stove's heat. Pancakes need to be cooked over medium heat - however since every stove & griddle can be different, heat may need to be adjusted to achieve the right temperature. Once you see an edge around the pancake and bubbles on top, it's time to flip!


Buttermilk Pancakes


2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 tbsp sugar

2 large eggs, lightly beaten

2 1/2 cups buttermilk

1 tsp vanilla extract

1/4 cup unsalted butter, melted

additional butter for griddle

(optional) chocolate chips or fresh blueberries


  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  2. In a separate bowl, beat the eggs with the buttermilk, vanilla extract and melted butter

  3. Using a spatula, combine the dry and wet ingredients to make a thick batter with small lumps, do not to over mix. Allow the batter to rest for 10 minutes.

  4. Melt some butter on a griddle or skillet over medium heat. Ladle 1/3 cup of pancake batter in pools about 2 inches apart from each other. Sprinkle with chocolate chips or blueberries if using.

  5. When pancake edges begin to brown and bubbles appear on top, flip the pancakes to cook on the other side. It should take about 2-3 minutes per side.

  6. Serve with maple syrup, honey, fresh fruit, chocolate spread or english cream

Feeding a crowd? if you're making a large batch of pancakes, place pancakes on a baking sheet and keep them warm in a 250°F oven so everyone can eat at the same time.

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