Classic Buttermilk Pancakes



15 min


25 min



Classic 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.

Nutrition (per pancake)

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

Buttermilk Substitute

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

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Watch: How to make buttermilk pancakes