Why You’ll Love This Recipe
- Light, airy texture every time
- Easy to make from scratch
- Customizable with add-ins like berries or chocolate chips
- Loved by kids and adults alike
Ingredients to make buttermilk pancakes
All-purpose flour
This is the foundation. Think of it like the comfy couch everything else sits on. It gives the pancakes their structure and soaks up all the goodness from the wet ingredients.
Sugar
Just a touch of sweetness — not too much. Enough to make the pancakes delicious even before you drown them in maple syrup (because let’s be honest, we all do).
Baking powder
This is what helps the pancakes puff up and get nice and fluffy. It’s the secret behind that “stacked like a dream” look.
Baking soda
This one works hand in hand with the buttermilk. When they meet, they create those little bubbles that make your pancakes super light and airy.
Salt
Don’t skip it! A tiny bit of salt makes all the other flavours pop. Without it, your pancakes might taste a bit flat.
Buttermilk
This is where the magic happens. Buttermilk gives these pancakes their signature tenderness and a little tang. If you don’t have it, I’ve got a swap — but honestly, it’s worth the real deal.
Eggs
They hold everything together and add a richness that you can taste in every bite. Plus, they help the pancakes cook up golden and lovely.
Unsalted butter, melted
Because… butter. But seriously, it brings in that comforting flavour and helps keep the inside soft while the outside crisps up beautifully.
Vanilla extract
Just a splash, but it makes a big difference. It adds that warm, cosy aroma that makes your kitchen smell amazing.
Butter or oil for greasing the skillet
This is more functional than fancy — it keeps the pancakes from sticking, and it gives them those lightly crisp edges we all secretly live for.
Substitutions & Variations
- No buttermilk? Use milk + 2 tbsp lemon juice (let sit 5 mins).
- Add blueberries, chocolate chips, or chopped nuts for flavour variations.
- Rest the batter for 10 minutes before cooking for extra fluffiness.
Blueberry Maple Pancakes
Course: BreakfastCuisine: BreakfastDifficulty: Easy4
servings10
minutes15
minutes12
pancakesIngredients
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for greasing the skillet
Directions
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Heat a skillet over medium heat and grease lightly.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface (2–3 minutes), then flip and cook for an additional 1–2 minutes.
- Serve warm with butter, syrup and blueberries on top.
