Classic Buttermilk Pancakes


  • Prep Time15 mins
  • Total Time25 mins
  • Makes12
Classic Buttermilk Pancakes

(Photo: Erik Putz)

Chatelaine Triple Tested


  • 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.

Nutrition (per pancake)

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

Buttermilk Substitutes

Out of buttermilk? Here are five easy swaps. 

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Watch: How to make buttermilk pancakes