Buttermilk pancakes

Buttermilk pancakes

Winter is perfect for pancakes, well, to be honest, I would eat pancakes every morning, at every latitude. This is another story, though.

My love story with pancakes, and maple syrup, started in 2010 in Québec; I used to work for a Montreal based IT company at that time. On a sunny Sunday I rented a car and I headed NW exploring Montreal’s surroundings. On the road my attention was captured by a sign “Constantin – Cabane à sucre”. I stopped there and I discovered a whole new world. I had lunch “chez Constantin” and I discovered how many different recipes make use of maple syrup. Amazing. I’m going off topic, though.

Let’s see how to prepare our buttermilk pancakes.


  • White flour 150 grams
  • Sugar 15 grams
  • Baking powder 4 grams
  • Baking soda 4 grams
  • Butttermilk 240 ml
  • Milk 40 ml
  • Egg 1
  • Melted butter 25 gr
  • A pinch of salt

Combine flour, sugar, salt, baking powder and baking soda in a bowl. In another bowl mix buttermilk, milk, melted butter and the egg.

Mix the liquids with the powders and stir until it’s blended. Let the batter rest for 5 minutes. In the meanwhile heat a greased cast iron griddle or a frying pan over medium heat.

Cast-iron frying pan

Pour the batter onto the pan using a ladle (create a 15 cm diameter pancake). Brown on both sides. Serve hot with salted butter, maple syrup, fresh fruit, jam, etc.

Note: If you can’t find buttermilk at your supermarket, don’t worry, you can create your own.

Mix 120 ml of milk with 120 gr of low-fat yogurt and add 2 tea spoons of lemon. Mix and let it rest for 10 minutes.

Buttermilk pancakes

Buttermilk pancakes


%d bloggers like this: