Buttermilk Pancakes

I think buttermilk pancakes are the best pancakes.  They have a tangy taste and are not sweet, so they lend themselves to being smothered in syrup, fruit, and whipped cream for a special occasion.  Once you have mastered the basic recipe, you can be creative with your add-ins. A pinch of cinnamon and some chocolate chips are great for kids, blueberries and some lemon zest fancy enough for entertaining. And if you are cooking for a man, sausages or bacon complete the pancake experience. Don’t forget the warmed up maple syrup.  

The ingredients are basic enough I always have them around. There really is no need for pancake mix, this is another easy 2 bowl recipe. One for wet ingredients, one for dry.  Then stir together and start cooking.  

First step: preheat your skillet. I love my cast-iron skillet for pancakes, it heats evenly and the pancakes get amazing flavour and crisp. Make sure it is well seasoned or they will stick. Otherwise use a griddle or non stick pan. I cook on low, and use cooking spray between batches. If you are making a big batch, you can keep them warm on a cookie sheet in the oven on low. 

Dry ingredients:

  • 1 cup flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Whisk together. 

Wet ingredients:

  • 1 cup buttermilk (well shaken) – a tsp or so more if needed to thin out the batter
  • 1 egg
  • 2 TB butter – melted and cooled

Whisk together. 

Whisk all together.  

You can choose to make any sized pancake. Small, medium or large. Just flip when bubbles form. Then cook for a minute more on the other side. 

Photos: in the pan they go, bubbles (time to flip), almost done!

We topped them with bananas and syrup today. 

Even our pup loves these!


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