CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Classic Buttermilk Pancakes

These buttermilk pancakes are a classic staple! Fluffy and perfect for anytime of the day, these sweet or savoury pancakes are easy to make and super tasty. 



  • 1 ¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 egg
  • 2 tablespoons melted butter
  • ½ teaspoon vanilla extract
  • Butter and/or oil, for cooking
  • Optional add-ins Blueberries, chocolate chips, sliced bananas, chopped nuts, spices, citrus zest, etc.


  1. Heat a large non-stick skillet over medium heat and preheat your oven to 200ºF to keep the pancakes warm.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the centre and add in the buttermilk, egg, melted butter, and vanilla and whisk just until combined but a few lumps still remain. This should only take a few good stirs.
  3. Add a little butter or oil to the pan to melt and heat. When hot, spoon about ¼ cup of batter per pancake into the skillet and cook until bubbles start to appear on top. If you want to add fruit or chocolate toppings, scatter them over now.
  4. When the bubbles start to pop and hold their shape around the sides, check the underside to see if they are golden brown. When golden, flip the pancakes and continue to cook for 1 to 2 minutes until cooked through.
  5. Transfer the cooked pancakes to a sheet pan and place in the oven to keep warm while you cook the rest of the pancakes.
  6. Serve warm with lots of butter, maple syrup, sauce, jam, fruit, and whipped cream if you’d like.

Recipe Note: For a sweet and savoury breakfast of champions, cook a few strips of bacon and either chop and scatter over the pancake batter before flipping. For the ultimate pancake and bacon combo though, try cooking some bacon until crisp then remove from the pan along with most of the bacon fat. Spoon some pancake batter into the pan so that the pancake is oblong and slightly bigger than a piece of bacon. Add the whole strip of bacon on top and top with more batter to cover. Cook until golden on both sides and cooked through. Serve with maple syrup on the side for dunking.

Follow Mary Berg:

You might like

View All Recipes
Mini pancake cereal Mini pancake cereal
Classic vegetarian omelette Classic vegetarian omelette
Smoked Salmon Spread Smoked Salmon Spread
Tortilla breakfast pizza Tortilla breakfast pizza
Modesta’s Italian breakfast sandwich Modesta’s Italian breakfast sandwich