Buttermilk Pancakes

Who doesn’t love pancakes!? A must have recipe for any busy mom or dad.


Serving: 1 dozen pancakes (varies based on sized)
Prep Time: 10 minutes
Cook Time: 15 minutes
Shelf Life: Make and serve same day.


  • 2 cups sifted all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp granulated sugar
  • 2 cups buttermilk (Only have regular milk? See note below.)
  • 2 large eggs lightly beaten
  • 2 tsp vanilla extract


  1. Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
  2. Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
  3. Let pancake batter rest for 10 minutes. While batter rests, heat a large skillet or griddle over medium heat.
  4. Add butter, or a neutral oil (ie. canola oil), to the pan. If it smokes, the pan is too hot.
  5. Ladle 1/3 – 1/2 cup batter onto the griddle for each pancake (it’s okay if the first one is sacrificial).
  6. Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
  7. Serve with real maple syrup.


Only Have Regular Milk?

No buttermilk, no problem! Add 1 tablespoon of white vinegar to 1 cup of milk.