Buttermilk Pancakes Recipe

Buttermilk pancakes

Buttermilk pancakes are a type of pancake made from the buttermilk leftover from making butter.

Some people add a few tablespoons of lemon juice or white vinegar to the milk to curdle it and make a more traditional pancake.

The buttermilk pancakes recipe is a classic breakfast fare that is simple to prepare and easy for you to enjoy.

For many people, pancakes are a way to start the day off with a healthy dose of carbs and protein.

Pancakes are a versatile meal made up of just a few ingredients: flour, baking powder, salt, butter, eggs and milk.

They also offer you the opportunity to experiment with different flavours and toppings.

The most frequent substitutions involve:

  • Replacing some of the flour with cornmeal or oats.
  • Adding berries or other fruit.
  • Using applesauce instead of butter.
  • Swapping vanilla extract for different flavours.
  • Adding spices like nutmeg or ground cinnamon.
  • Using buttermilk instead of milk.

Preparation time: 15 minutes

Cooking time: 5 minutes

Difficulty: Easy

Ingredients (6 people):

  • 2 cups all-purpose flour
  • 2 tablespoons of sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups buttermilk 
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 1/2 Tbsp. butter, For baking


  1. In a large bowl, combine dry ingredients; flour, baking powder, soda, salt.
  2. Beat buttermilk, eggs, sugar, and oil in a second bowl, then gradually mix with dry ingredients.
  3. Put a little butter in a skillet over med-high heat (7-8) or so, if you’re like me, I have the 4 rounds that heat up; I put them between 6-7.
  4. Using a ladle, pour in about 1/4 cup of the pancake mixture.
  5. I put my pancakes on a sheet or a Pyrex dish to keep the pancakes warm—Bake in the oven at 200 f. for a few minutes.
  6. Serve with maple syrup, chocolate syrup, jam…
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