Dairy Farmers of Canada

Classic Buttermilk Pancakes: A Morning Favourite

From the pages of the 1991 Milk Calendar comes a breakfast classic—our buttermilk pancakes. Not only are they irresistibly fluffy, but buttermilk's surprising low-fat and calorie benefits make them a healthier start to your day.

  • Prep: 5 min
  • Cooking: 5 min - 10 min
Yields 16 - 20 pancakes
Buttermilk pancakes with syrup and butter, accompanied by milk and berries, set against a backdrop of white flowers on a marble countertop


  • 2 eggs
  • 2 cups (500 mL) buttermilk
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) baking soda
  • 1/4 cup (60 mL) butter
  • Maple syrup
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Beat eggs with buttermilk in a medium size bowl.

Combine flour with sugar and baking soda. Stir together well. Mix dry ingredients into milk mixture. Stir only until blended.

Melt butter in a large skillet. Stir melted butter into batter.

Return pan to medium high heat. Using a 1/4 cup (60 mL) measure, spoon batter into pan, making 4 to 5 pancakes at a time. Cook on 1 side until surface loses its sheen and small bubbles appear. Flip and cook other side 1 to 2 min. Repeat until all batter is used. If pan begins to stick, brush with a little butter between batches.

Serve with maple syrup if desired.


Traditionally, buttermilk is the whitish liquid that separates from the cream when making butter. Today, it is obtained by adding a bacterial culture to skimmed or partially skimmed milk.

You can replace buttermilk by sour milk. To make it, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using.

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