Rise and shine, it's time to make Buttermilk Pancakes

Are these the alarm clocks we’ve been looking for our whole lives?

Are these the alarm clocks we’ve been looking for our whole lives?

(Photo: David Bagosy, Styling: Melissa Direnzo)

Most of us have to rise at a particular time, with reasons ranging from kids to meetings — and kudos to you if you’re rising for bootcamp (damn). Regardless, waking with your alarm isn't easy, and most of us aren’t inclined to set it any earlier than we have to. Except… what if not hitting snooze meant you could eat a stack of buttermilk pancakes that looked as good as these? What if getting up just 20 minutes earlier meant you’d be rewarded with the smell you know would waft up from these? That you’d see butter melt deep into these, that you could cut into a syrup-soaked stack of these? We’re getting up earlier tomorrow and eagerly.

Buttermilk Pancakes

By Josie Malevich

With tangy flavour and airy texture, these buttermilk pancakes are the ultimate; serve simply with butter and maple syrup. Keep the pancakes warm in 275F degree oven on wire rack so they don’t get soggy. If you prefer smaller pancakes, use ⅓ cup or even ¼ cup of batter for each.


  • 1 ½ cups unbleached all-purpose flour, sifted
  • 4 tsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 ⅓ cups buttermilk
  • 3 tbsp butter, melted
  • 2 tbsp canola oil
  • Butter, for serving
  • Maple syrup, for serving


In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside. In another bowl, whisk together the eggs and buttermilk, and stir in the melted butter. Pour the buttermilk mixture over the dry ingredients and whisk just until just combined. (Do not over mix. A few lumps are okay.) Let the batter rest for 10 to 15 minutes.

Heat a large skillet or griddle over medium heat; brush with some of the oil. Once the pan is hot, adjust heat to medium-low. Using a scant ½ cup of batter per pancake, cook pancakes in batches, until bubbles start to form, about 1 to 2 minutes. Flip and cook until golden on the bottom, about 1 to 2 minutes. Brush the skillet with more oil as needed.

Serve pancakes with pat of butter and maple syrup.

Servings: Makes 8 pancakes


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