Easy Buttermilk Pancakes
(5) Ratings

Easy Buttermilk Pancakes

Prep Time: |
Cook Time: |
Makes: About 2 dozen pancakes


  • 2 eggs
  • 2 cups 500 mL buttermilk
  • 1/4 cup 50 mL Crisco® Vegetable Oil 
  • 2 cups 500 mL Robin Hood® Original All Purpose Flour 
  • 2 tbsp 30 mL sugar
  • 1/2 tsp 2 mL baking soda
  • 1/2 tsp 2 mL salt


  1. Heat griddle or large skillet to medium-high heat. Griddle is ready when small drops of water sizzle and disappear almost immediately (pancakes will stick if griddle is too cool). Grease lightly with oil.
  2. In large bowl, beat eggs with fork or whisk. Add buttermilk and oil; mix well. In a separate bowl, combine flour, sugar, baking soda and oil. Add to liquid ingredients; stir just until large lumps disappear. For thicker pancakes, add additional flour; for thinner pancakes, add additional buttermilk.
  3. For each pancake, pour about 1/4 cup (50 mL) batter onto hot griddle or skillet. Cook for 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook for 1 to 2 minutes or until golden brown. Keep warm in a low oven while cooking remaining pancakes.


  • Apple Pancakes: Add 1/2 cup (125 mL) of shredded peeled apple and 1/2 teaspoon (2 mL) of cinnamon to batter.
  • Blueberry Pancakes: Add 1 cup (250 mL) of fresh or frozen blueberries to batter.
  • Cheese Pancakes: Add 1/2 cup (125 mL) of shredded cheese to batter.
  • Nut Pancakes: Add 1/2 cup (125 mL) of chopped nuts to batter.