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Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes



2 cups flour

1 tsp salt

2 tsp baking powder

1 tsp baking soda
1 tsp vanilla extract

2 eggs

1 cup Maple Hill Creamery Vanilla Cream on Top Yogurt

1 ½ cup buttermilk

2 tbsp Maple Hill Creamery Salted Butter
¼ cup Maple Hill Creamery Salted Butter, for topping



1. Preheat the griddle or frying pan over medium heat.

2. Meanwhile, make the batter: whisk together the dry ingredients. Whisk together the wet (except the butter) in a separate bowl.

3. Add the wet to the dry mixture and stir until combined. Fold in the butter. A few streaks of flour are ok—you don’t want to overmix the batter or the pancakes will not be fluffy. The batter will be thick, so for a thinner pancake you can add more buttermilk or water to thin it.

4. Scoop the batter onto the griddle and flip as the tops bubble.

5. While the pancakes are cooking, whip the butter until light and fluffy.

6. Top pancakes with butter and maple syrup. Enjoy!

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