Bare Essentials Buttermilk Pancakes

Pancakes were probably one of the first things I learned to cook; my mom always made amazing crepes for dessert but I wanted to have proper American style stack pancakes so I learned to make them from scratch myself. Buttermilk ones were a revelation much later on in life but once you have them the regular kind just can’t compete! I’ve been pretty lazy over the past 6 months and haven’t really made any from scratch other than oatmeal ones (the recipe for which I will share soon). I’ve just been lazy and have been using a box mix; they don’t have the best texture but if you use milk/buttermilk instead of water they come out much nicer (that’s my tip of the day). But nothing beats the real deal. This is a must have recipe that everyone should have on hand, and honestly they only take a few minutes more and are really worth it!

Servings: 12 pancakes

2 cups all purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
oil or butter for the skillet
1/2 cup semi-sweet chocolate chips (optional)


  1. Place a griddle or skillet on low heat on the stove to warm up while you prepare the batter.
  2. In a medium  bowl, mix together the dry ingredients and the chocolate chips if you are using them.  Make a well in the centre and pour in the eggs, melted butter and buttermilk. Mix together until just combined but ensure that you do not over mix (it’s ok to have a few small lumps).
  3. Turn up the heat on the stove to low-medium and using a 1/3 cup measuring cup, pour the mixture onto the skillet. Leave more than an 1″ space around the mixture when pouring multiple portions onto the skillet as the batter will spread. Cook for approx 2-3 minutes until border starts to firm up and bubbles form at the top. Gently flip over to the other side and cook for an addition 2 minutes.
  4. Place onto a plate/tray with paper towel at the bottom to avoid becoming soggy and cover with tinfoil to keep warm until ready to serve.
  5. Serve with syrup and mixed fruits of your choice (I used maple syrup, strawberries and bananas in the picture).

Baker’s Note:

  • Increase or decrease the heat of the stove as required. When in doubt, just use a lower heat and although it might take a few extra minutes, they will still come out with the right texture without being raw in the centre.
  • You can make them bigger as well by using 1/2 cup measured amounts for each.
  • Always flip gently by tilting your skillet slightly and never tap them on the top otherwise they will not become fluffy.

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