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Fluffy Buttermilk Pancakes” – Delicious breakfast made with tangy buttermilk!


For 2 people

135g flour

1 tablespoon granulated sugar

5g baking soda

5g baking powder

1/4 teaspoon salt

150ml buttermilk (or kefir milk, ribot)

60g Greek yogurt

8ml pure liquid vanilla extract

35g melted butter

1 egg


1. In a medium-sized bowl or mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. In another bowl, add all the liquid ingredients: yogurt, buttermilk (or kefir milk), egg, vanilla extract, the melted butter. Mix everything together with a whisk until the ingredients are well incorporated. Add the mixture to the dry ingredients containing the flour and mix until a smooth and homogeneous dough is obtained (do not overbeat to keep your pancakes light). Put a non-stick pan to heat on low heat and, grease it a little with a knob of butter or a small spoon of oil.

2. When your pan is hot, pour 2 tablespoons of dough per pancake into it, forming a circle or any other shape you want… (I was asked for cacti last time…) Cook for 2 to 3 minutes, or until a light crust forms on the edges. Flip the pancakes using a spatula, slide it underneath and turn your pancake. Cook the other side for another 1 to 2 minutes until your pancake is golden on each side. Serve hot with maple syrup, fresh fruit, melted chocolate, etc…

To finish

For even more indulgence, just before cooking, I advise you to add blueberries or chocolate chips to the dough. For a family breakfast, you can easily double the recipe, or more… If you have leftover pancakes, know that they freeze very well!