Basic Buttermilk Pancakes

"My mother was excellent at making crepes. She used a fruit and cottage cheese filling. I prefer pancakes. They are large, fluffy and always a treat. This recipe was always easy for me to remember; the recipe requires two of almost everything. I would suggest mixing the ingredients by hand in a large bowl and use a wooden spoon. Make sure you do not over mix the pancake batter." - Clara

SERVES: 6 (2 pancakes per serving)

PREP TIME: 5 to 10 minutes

COOKING TIME: 30 minutes


2 cups (500 mL) unbleached all-purpose flour
2 leavening agents:
1  teaspoon (5 mL) baking soda
1  teaspoon (5mL) baking powder
1/2 teaspoon (2 mL) sea salt
1/2 teaspoon (2 mL) cinnamon 

2 cups (500 mL) buttermilk 1% MF
1 teaspoon (5 mL) vanilla
2 large eggs, beat separately in a bowl 
1 teaspoon (5 mL) extra virgin olive oil
1 teaspoon (5 mL) coconut oil


1. Preheat oven to 175ºF (80ºC).

2. In a large bowl mix: flour, baking soda, baking powder, salt and cinnamon. Make a “well” in the middle of the flour mixture and add buttermilk, vanilla and beaten eggs. With a wooden spoon lightly mix all the ingredients together. Do not over mix.

3. In a cast iron frying pan on medium heat, add 1 teaspoon (5 mL) extra virgin olive oil and 1 teaspoon (5 mL) organic coconut oil.

4. Ladle 1/3 cup (75mL) of batter in the centre of the frying pan.  Using the base of ladle and lightly create a circle with the batter. Reduce heat. When bubbles start to appear on the surface of the pancake and the edges appear cooked/dry flip pancake to the other side. Cook for an additional minute or two. Pancake should be golden brown. Keep pancakes warm in preheated oven while making the rest of the pancakes.

5. Serve with vegan spread (I like Earth Balance®, Soy Free) or butter, fruit, syrup or Applesauce.


1. Prepare pancake mixture the day before and refrigerate. Bring to room temperature and thin with additional buttermilk, if needed.

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