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Buttermilk Pancakes with Fresh Berries


Forget boxed pancake mixes! Homemade isn't difficult to make, and I think they are fluffier and better. If you don't have buttermilk, substitute with 1 cup milk and 1 tablespoon lemon juice or white vinegar. Allow it to sit for a few minutes. If you do purchase buttermilk and have extra, freeze it in 1 cup containers or in Ziplock bags.

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  • Serving suggestions:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter, plus some for frying
  • 1 cup berries, your choice, fresh or frozen (we prefer blueberries or olallieberries)
  • Whipped cream and maple syrup


Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from


Step 1

In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter.

Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook's Note: Over mixed batter will result in flat, heavy pancakes.

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