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Chef Megan Mitchell

Online Cookbook

Buttermilk Pancakes with Cinnamon Butter

  • Serves: 5
  • Complexity: medium
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Buttermilk Pancakes with Cinnamon Butter


  • 2 cups AP flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 2 cups buttermilk
  • 2 eggs
  • ¼ cup vegetable oil
  • Cinnamon Butter, to taste
  • Maple syrup, for drizzling


  1. Bring a medium non-stick skillet up to medium low heat.

  2. In a small bowl mix together dry ingredients. In a separate small bowl, whisk together wet ingredients. Add wet ingredients into the dry and mix until there are no lumps. Let sit for 5 minutes.

  3. Using a 1/3 cup measure, pour mix, 1 or 2 at a time into the pre-heated skillet. Cook 2-3 minutes per side, until the bubbles stop popping and the edges firm up a little bit.

  4. Remove and continue with remaining batter. Serve warm with Cinnamon Butter or with maple syrup.

    Recipe Adapted from Dick Vermeil 

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