The Pancakes Every Kid Talks About (and Every Parent Asks For)
It happens every time. The kids have a sleepover, we make our pancakes in the morning, and by Sunday afternoon, parents are texting:
“Apparently your pancakes are the best ever… can I get the recipe?”
We get it. These pancakes have a reputation. They’re fluffy, buttery, tangy, and have that just-right balance between classic diner pancakes and something a little more special.
So here it is, the The Culinary Studio’s Famous Pancakes recipe. Famous amongst the neighbourhood children that is :). Perfect for slow mornings, family brunch, or any weekend that needs a little extra joy.
Why These Pancakes Are So Good
These aren’t your average boxed-mix pancakes. The secret lies in a few small chef moves that make all the difference:
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Buttermilk magic: We use full-fat Harmony Organic Buttermilk, which gives the pancakes a gentle tang and ultra-fluffy texture. Source out the highest fat buttermilk you can find. See alternatives below!
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Butter in the batter: That ¼ cup of melted butter adds richness and keeps every bite soft and tender.
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Balanced lift: Baking soda and buttermilk react to give that beautiful rise (think golden edges, pillowy centres).
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Yogurt on the side: We serve them with plain Greek yogurt for a tangy contrast (and a sneaky boost of protein).
- Frying in a mix of fats: we learned long ago that oil makes food crispy, butter makes food soft & shiny, so sometimes we choose both! Fry each batch in about a tablespoon of butter and a tablespoon of neutral oil.
If you’ve ever wanted a pancake recipe that gets talked about long after breakfast, this is the one!
- Prep Time: 10 Minutes
- Cook Time: 10-15 min
- Total Time: 25 Minutes
- Yield: 4-6 Servings
Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tbsp sugar
- 2 cups buttermilk
- 2 eggs
- 1/4 cup melted butter, plus extra for frying
- Oil, for frying
- Maple syrup, for serving
- Plain Greek yogurt, for serving (optional, but highly recommended)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together flour, salt, baking soda, and sugar.
- We like to add our buttermilk to our 2 cup measuring cup, then crack the eggs in that and give them a little whisk.
- Pour the buttermilk/egg mixture into the dry ingredients, followed by the melted butter. Note: we always just melt the butter in the frying pan–saves a dish and you have to heat your frying pan anyway!
- Gently whisk or stir until just combined (we always actually just use a fork, the same for used to break up the eggs–again, it’s a tired Sunday morning, lets save on dishes). A few small lumps are totally fine (they keep your pancakes light).
- Cook the pancakes: Heat a large frying pan over medium heat (see notes on pans below). Add a small swirl of oil and butter, about a tablespoon of each — the oil keeps things from burning, the butter adds that classic flavour.
- Scoop about ¼ cup of batter per pancake and carefully drop onto your frying pan. We use a spoon or a spatula. Cook for 2–3 minutes the first side, flipping once the edges are set and bubbles form on top. Cook a further 1-2 minutes the second side. They should be golden brown and slightly crisp around the edges.
- Stack them high, drizzle with real maple syrup, and add a dollop of plain Greek yogurt on the side for a tangy contrast.
Notes
Chef’s Tips for Pancake Perfection
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Don’t overmix. Stir gently to keep the batter light and fluffy.
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Use fresh baking soda. It’s what gives your pancakes that lift.
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Keep them warm. Place cooked pancakes on a tray in a 200°F oven while you finish the batch.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Double it. The batter doubles perfectly, with leftovers great for weekday breakfasts.
- Reheating Leftover pancakes: Here’s our trick! Pop them in your toaster for about 1-1 1/2 minutes. This freshens them up, then finish in the microwave for 10-20 seconds for a final steam of heat. No one is the wiser!
Optional Add-Ins:
Want to have a little fun with it? Try one of these twists:
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Blueberries: Make blueberry pancakes by sprinkling fresh or frozen blueberries on individual pancakes AFTER you do the first flip. Otherwise you get a pan of burnt blueberries. We made these on a recent camping trip up north, with wild-picked blueberries!
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Chocolate Chips: Again, sprinkle mini chocolate chips right onto the batter once it’s in the pan.
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Banana Bread Vibes: Add sliced banana and a pinch of cinnamon to the batter.
- Apple Star Pancakes: We recently hosted an online cooking class for kids and made these “Apple Star Pancakes!” Click HERE for the link to make with the kiddos.
Substitutions & Variations:
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No buttermilk? Make your own: add 1 tbsp lemon juice or white vinegar to 2 cups milk, let sit 5 minutes. This is what grandma always did. And our hero Edna Staebler!
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Dairy-free: Use plant-based milk mixed with 1 tbsp vinegar, and melted coconut oil instead of butter.
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Whole grain: Swap half the flour for whole wheat or oat flour for a heartier version.
FAQS:
Can I make the batter ahead?
Yes–mix it up to an hour ahead and refrigerate. Stir gently before cooking. We also travel with pancakes! Bring the dry ingredients mixed up in a ziplock, then simply add the buttermilk, eggs & butter.
Can I freeze leftovers?
Absolutely. Stack with parchment between each pancake and freeze in a ziplock bag for up to 2 months. Reheat in the toaster or oven.
Why do my pancakes stick?
Your pan’s too hot or too dry. Add a touch more oil or butter and lower the heat slightly.
Can I make them mini?
Yes, how fun! Use a tablespoon of batter for perfect kid-sized pancakes or brunch platters. You can decrease the amount of sugar in the batter too, to make them more savoury.
Love pancakes? Try our Potato Pancakes recipe!
