Baking Recipes,  Pancakes, Waffles & Breakfast,  The Breakfast Bin

{The Breakfast Bin} Fluffy Buttermilk Pancakes

I am obsessed with collecting recipes for pancakes.

I very rarely make breakfast, let alone pancakes from scratch, and yet here I am, just basically looking through my favourite food blogs in search of all the pancake recipes I could find. After coming across about a dozen I liked, I asked myself, what on earth is my purpose for amassing these recipes anyway? So one fine morning, I dragged myself out of bed in time to get a stack of pancakes on the breakfast table before everyone else stirred from their sleep.

Given that we’re all early risers at home, I am not kidding when I say I woke up pretty much at daybreak. To be honest, because we have a house cook who makes our meals everyday (coupled with the lovely bed-weather we’ve been enjoying lately), I was sorely tempted to just sleep in and wake up on my regular Sunday hour. But I guess there would be no point in gathering all these pancake recipes if I don’t make them. And you know what they say, once you’ve taken those first few steps out of bed, you’re not likely to go back again. No wait. They don’t really say that, do they?

I’ve always found boxed pancake mixes a tad too sweet for my taste, although I admit to having a favourite brand of whole wheat pancakes which I whip up if I absolutely need a quick pancake fix. However I can honestly say, this is one of those things that you learn to make from scratch and end up preferring over store-bought.

The recipe itself is simple enough and does not really require any sort of trick, effort, or time, except perhaps for that 10-minute rest between mixing the batter and cooking it. But really, what’s a few minutes in exchange for awesome pancakes? You know what they say: Patience is a virtue! 🙂

Fluffy Buttermilk Pancakes

The recipe itself is simple enough and does not really require any sort of trick, effort, or time, except perhaps for that 10-minute rest between mixing the batter and cooking it. But really, what’s a few minutes in exchange for awesome pancakes?


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 cups buttermilk *
  • 1/4 cup sour cream
  • 2 large eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1-2 teaspoons vegetable or canola oil


  • If you are not going to serve the pancakes until you've cooked all of them, preheat oven to 200°F (95°C). Spray a wire rack with cooking spray and set it inside a baking sheet then place the baking sheet in the oven.
  • 1. In a medium bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Create a well in the center of the mixture.
  • 2. Add the buttermilk, sour cream, eggs and melted butter to the dry ingredients and whisk gently just until combined - the batter will be lumpy and it's fine if there are a few streaks of flour. Avoid over-mixing or the pancakes won't be as tender.
  • 3. Let the batter sit for 10 minutes.
  • 4. Heat 1 teaspoon of the oil in a 12-inch nonstick skillet set over medium heat. Once the oil starts shimmering, use paper towels to wipe the pan so only a thin, even coating of oil covers the bottom and sides.
  • 5. Use a 1/4- to 1/3-cup measure to portion the batter into the pan. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes. Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. If not serving immediately, transfer the pancakes to the wire rack in the oven.
  • 6. Repeat with remaining batter, adding the rest of the oil to the pan if necessary.


* No buttermilk? No problem! Learn how to make homemade buttermilk here. It just takes two household staples.
Adapted from Tracey's Culinary Adventures blog
I chose this particular recipe mostly because the ingredients are household staples, and because I had left-over sour cream that was about to go bad. And quite a good choice it was! I love how fluffy the pancakes were, with a lovely buttermilk taste at the end of every bite. It’s the type of mild-flavoured pancake that is open to all sorts of toppings and syrups. Due to my special affinity for strawberry jams and preserves, it’s what I often slather generously atop my pancakes. Among others.

My brothers like it with maple syrup, but because we ran out, they had their pancakes with Nutella. My grandmum eats her pancakes with a spread of margarine sprinkled with sugar, whereas my Mum puts pretty much anything on hers (let’s just leave it at that). My Papa sometimes eats his pancakes with a bit of peanut butter, and sometimes he just dips them into his oatmeal. This is the fun part about eating pancakes together. You really get to see the quirky toppings of choice of everyone else, and somehow your choice doesn’t seem so out of this world.

Well the family basically pulled a magic trick and made that stack of pancakes disappear in a flash. I don’t know a better way to be greeted with a good morning than to see them enjoying something I made especially for them. As for me, I did manage to sneak out about a pancake and a half for myself. I feel like I’ll be making pancakes more often from here on out.


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