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.
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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!
