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Buttermilk Pancakes

  • Main Ingredient: Flour
  • Cook Time: Under 30 mins
  • Serving Size: 4-6
  • Recipe by: Le Creuset


  • 1 ½ cups (375 ml) all-purpose flour
  • 3 Tbsp (45ml) sugar
  • 1 tsp (5ml) baking powder
  • 1 tsp (5ml) baking soda
  • ¼ tsp (1ml) salt
  • 1 3/4 cups (425 ml) buttermilk
  • 1 egg
  • 4 Tbsp (60 ml) butter, melted, divided
  • 2 tsp (10 ml) vanilla
  • ½ cup (125ml) blueberries
  • ½ cup (125ml) raspberries
  • 1 cup (250ml) maple syrup


  • Main Ingredient: Flour
  • Cook Time: Under 30 mins
  • Serving Size: 4-6
  • Author: Le Creuset

Skip the store-bought mix in favour of this quick recipe, which yields a stack of light and fluffy buttermilk pancakes sweetened with a hint of vanilla. Lathered in maple syrup, their crispy golden-brown texture makes these pancakes the hero of the breakfast table.


  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk buttermilk, egg, half of the butter and vanilla; pour over dry ingredients. Gently, whisk until combined but still slightly lumpy.
  2. Heat a large nonstick frying pan; lightly brush with some of the butter. Pour batter, scant ¼ cup (60ml) at a time, into the pan; spread slightly to form pancakes.
  3. Cook until bubbles appear on top, about 2- 5 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm.
  4. Serve with blueberries, raspberries, and maple syrup.

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