When I first started dating Jay and wasn’t a farm wife yet, I made him pancakes one morning at my little condo in Edmonton. I’m not much of a pancake eater myself as one of the very un-Canadian things about myself is that I don’t like maple syrup. I know, I know…I’m a weirdo. I do enjoy pancakes with jam or fruit syrup…but I wasn’t really that into them, so I didn’t make them much. Needless to say I turned to good ol’ Aunt Jemima pancakes in a box and Jay said something along the lines of “…pancakes…just like Dad used to make…”! Clearly he wasn’t a fan of my pancakes in a box, so a ways down the road I got his mom’s loved-by-all recipe for buttermilk pancakes and I pledged to never make pancakes from a box again!
All you will need is:
- Buttermilk (clearly!!)
- Egg
- Canola oil
- Flour
- Sugar
- Salt
- Baking powder
- Baking soda
Easy to follow and printable recipe is below, but whisk together 1 1/4 cups buttermilk, 1 egg, 1 tbsp of canola oil and set aside. Combine 1 cup flour, 1 tbsp of sugar, 1 tsp salt, 2 1/2 tsp baking powder, and 1 tsp baking soda in a medium bowl. Add wet ingredients to dry ingredients and whisk until combined. I always let my mixture sit for a minute or so, it gets extra fluffy!
Drop pancake batter onto skilled on medium-heat, probably about 1/4 cup to 1/2 cup depending on how big you want them. Flip them when they’re bubbly on top and nice and golden on the bottom side! It takes me about 8 minutes or so to cook these babies. Depending on the buttermilk I can get a quite lumpy/thick batter but they always taste the same – amazing!
Fry up some bacon or sausage or whatever your heart desires, throw some butter on the steaming hot pancakes and top with whatever suits your pancake needs!
- 1¼ cups buttermilk
- 1 egg
- 1 tbsp canola oil
- 1 cup flour
- 1 tbsp sugar
- ¼ tsp salt
- 2½ tsp baking powder
- 1 tsp baking soda
- Heat skillet on medium-heat.
- Whisk together buttermilk, egg, and canola oil and set aside.
- In a medium mixing bowl combine together the remaining ingredients: flour, sugar, salt, baking powder, and baking soda.
- Add wet ingredients to dry ingredients and whisk together until combined; let side a minute or two for extra fluffiness.
- Drop pancake batter onto heated skillet, approximately ¼ cup - ½ cup, depending on how big you want your pancakes.
- Wait until top of pancake is bubbly and bottom is golden brown and flip to cook other side.
- Remove from skillet when bottom of pancake is also golden brown.
- Serve with butter, syrup, berries - whatever your heart desires! Enjoy!
I hope you enjoy these as much as my family does! The boys absolutely LOVE them and I make them every Sunday before church…and sometimes for supper for fussy boys who don’t want to eat anything else!
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What can be used as a substitute for the eggs?
I don’t know, I always use eggs.
This is similar to my Grandmothers recipe and are always a hit, and a little extra butter and topped with maple syrup makes it impossible to eat just one!
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They look yummy. And count me in as a Non-liking Maple Syrup Canadian – give me plain old butter and some fruit.
We are dairy free due to a food allergy in my nursling, but man oh man, Buttermilk Pancakes are one of the things I miss most about dairy! We have been experimenting with alternative "milks" and have yet to find a successful replacement for buttermilk in pancakes.
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Regular almond milk with a tablespoon of vinegar or lemon juice is a good alternative for buttermilk.
Sounds great!
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We love pancakes. Even my 7 month old can't get enough.
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They look heavenly! We love doing pancakes for breakfast or dinner but I've never made them from scratch; I'll have to try this!!!
Wooow, great recipe!!!
Regards from spain!
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These look delicious! I'll have to try them soon.