Strawberries buttermilk pancakes

buttermilk pancakes_1_scaled

I don’t have a sweet tooth and I always prefer savory food for my breakfast. But there were times I had a strong urge to eat something sweet, like the last Saturday.

I woke up in the late morning with a craving for pancakes. L wasn’t at home and W was still sleeping. The craving was so strong that I made a stack of pancakes even though I knew I couldn’t finish them all by my own. I have been making pancakes for weekend brunch for many times using different recipes because they are my favourite western breakfast choice. But it was until recently that I found my ideal pancakes recipe from Savory Sweet Life. I like them light and fluffy with a rich texture and they just go so well with any additional fresh fruits. I tried blueberries pancakes and cranberries pancakes earlier but I think these plain pancakes are the best with just a droplet of butter and a drizzle of maple syrup on top.

buttermilk pancakes_3_scaled


L and I with a group of friends used to have our breakfast/lunch/dinner at Denny’s during our road trip in United State a few years ago. I like the pancakes stacking high in their breakfast set with all sorts of sides so much and I ordered the breakfast set even for my dinner (well, the portion was too huge to me as a breakfast anyway and it was much cheaper than a dinner set!). I think I had my best pancakes time there till I managed to get fluffy pancakes in my own kitchen, with such a quick and easy recipe.

Trust me, these pancakes are way much better than the Mcdonald’s at a low price and way much worthwhile than those nice pancakes in a mid to high-end cafe.

Buttermilk Pancakes

Serves 2-3
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Breakfast
Website modified from Savory sweet life


  • 9/10 cups buttermilk
  • 1 egg
  • 2 tablespoons butter (melted)
  • 1/4 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons low fat milk


Step 1
Mix the buttermilk, eggs, butter, and vanilla in a big bowl until well combined. In a separate container, mix the flour, sugar, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet mixture and mix until the batter is thick and smooth.

Step 2
Add the milk, 1 tablespoon at a time and mix well, The batter should be thick.
Step 3
Heat a non-stick frying pan on medium heat. Pour the pancake batter onto the pan and allow it to cook until bubbles form on the batter surface. The side facing the pan should be golden brown. Flip the pancake gently and quickly and cook for 30 seconds to 1 minutes or until both sides are golden brown in colour.
Step 4
Serve immediately with strawberries or any fresh fruits, butter and/or maple syrup.
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