Classic Buttermilk Pancakes

A dependable pancake recipe is an essential part of any breakfast collection. Buttermilk gives these pancakes their signature tenderness and subtle tang, while melted butter and vanilla add rich, familiar flavour.

The batter comes together quickly using everyday ingredients. For the lightest texture, mix only until the wet and dry ingredients are combined. A few small lumps in the batter are perfectly fine.

1. 1

   Combine the Dry Ingredients

   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until evenly combined.

2. 2

   Mix the Wet Ingredients

   In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract until smooth.

3. 3

   Prepare the Batter

   Pour the wet mixture into the dry ingredients. Fold gently until just combined. Avoid overmixing; a few small lumps will help keep the pancakes light and tender.

4. 4

   Heat the Pan

   Preheat a griddle or non-stick frying pan over medium heat. Add a small amount of butter and spread it evenly over the cooking surface.

5. 5

   Cook the Pancakes

   Pour approximately ¼ cup of batter onto the pan for each pancake. Cook until bubbles appear across the surface and the edges begin to look set, approximately 2 to 3 minutes.

6. 6

   Flip and Serve

   Flip each pancake and cook for another 1 to 2 minutes, or until golden brown and cooked through. Serve immediately with butter, maple syrup, fresh berries or your favourite toppings.

Serving Suggestions

Serve these pancakes with pure maple syrup and softened butter, or finish them with fresh berries, sliced bananas, toasted nuts, fruit preserves or a light dusting of icing sugar.