Choosing buttermilk pancakes for our very first recipe video was a really easy decision. Since opening, our buttermilk pancakes have been a big crowd pleaser – and one recipe we get asked about a lot.

This recipe is one I grew up with. My earliest pancake memories are warm and fluffy bites dripping in butter and maple syrup.

I have also had great success modifying the base recipe for dairy and egg restrictions. See the notes after the recipe for substitutions I have used.

Novel Bed & Breakfast’s Buttermilk Pancakes

Makes about 7 pancakes

WET INGREDIENTS:

2 Cups Buttermilk

2 TBSP Butter (melted) plus extra for the pan

3 Eggs

Maple Syrup

DRY INGEDIENTS:

2 Cups All Purpose Flour

3 TBSP Granulated Sugar

½ tsp Salt

2 tsp Baking Powder

1 tsp Baking Soda

OPTIONAL ADD-INS:

Blueberries (my fav!), chocolate chips (Kyle’s fav), bananas, etc

INSTRUCTIONS:

  1. Place a frying pan on the stove and start to heat it to low-medium heat
  2. In a large bowl, mix dry ingredients. Whisk until thoroughly combined.
  3. In a medium bowl, mix wet ingredients. Whisk until thoroughly combined.
  4. Add wet ingredients to dry. Mix very well. The mixture should be thick, but pourable. Add a little more flour if too thin, or a bit more buttermilk if too thick.
  5. Add a pat of butter to the hot pan. If it sizzles, the pan is ready.
  6. Pour about 1/4 – 1/3 cup of batter into the pan. At this point you can sprinkle blueberries, chocolate chips, etc, right onto the pancake in the pan. Wait a few minutes before trying to flip with a spatula (bubbles will appear on the uncooked side when ready). Once flipped, wait a few more minutes* before removing to a plate.
  7. Add maple syrup to taste and enjoy!!

*add-ins (especially fruit) may require more cooking time.

MODIFICATIONS:

Dairy –

Buttermilk replacement: I have had success replacing the buttermilk with a few milk alternatives. The best I’ve liked so far are coconut milk and almond milk.

Butter replacement: Oils, such canola or avocado, are good replacements for butter. However I would use caution adding too much to the frying pan.

Eggs –

I have used “flax eggs” as a replacement. They are very easy to make:

FLAX EGGS:

1 TBSP Ground Flax

3 TBSP Water

Mix flax and water in a bowl. Put in fridge for 15-30 minutes (it will thicken). Use in place of 1 egg.