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The Best Buttermilk Pancakes

Makes 8 - 6 inch pancakes
Author: Mona Elkadri
Photographer: Mona Elkadri
3 months ago
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  • 1 cup buttermilk
  • 1 egg
  • 2 egg yolks
  • 1 tbsp vanilla
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 1 + 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup butter, for cooking


  1. If you do not have buttermilk, add 1 tbsp of vinegar to a liquid measure, then fill it with milk until it hits the 1 cup mark. Let stand for 10 minutes.
  2. Whisk egg and egg yolks with sugar in a medium bowl until well combined.
  3. In another bowl, measure flour, baking soda, salt, and baking powder, set aside. 
  4. Add the buttermilk, vanilla, and oil into the bowl of eggs and sugar and mix until combined.
  5. Whisk both the wet and dry ingredients until all ingredients are incorporated. Don’t overmix! Let the batter rest for 10 minutes. 
  6. In a nonstick frying pan on medium heat, add 2 tbsp of butter and using a ladle, drop 2-3 pancakes, depending on the size of your pan.
  7. Flip the pancakes when you see bubbles forming on the top of each pancake. Be sure to add more butter between batches.

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