Go for the Gold: Classic Buttermilk Pancakes and Waffles Recipe

10 months ago

classic buttermilk waffle

Classic recipes last for a reason. Take this one for light, fluffy, and tender buttermilk pancakes and waffles. With your own choice of toppings, just one bite will make you forget other pancakes and waffles that you’ve tasted before.


Classic Buttermilk Pancakes and Waffles
Makes 4 servings


2 Eggs

2 ¾ cups Buttermilk*

¼ cup Vegetable oil

2 cups Flour (whole wheat or enriched)

2 Tbsps White granulated sugar

3 tsps Baking powder

1 tsp Baking soda

½ tsp Refined table salt



  1. First, prepare batter. In a large non-reactive bowl, put all the wet ingredients together: beat the eggs then stir in buttermilk and oil.
  2. Add all the dry ingredients and stir until there are no lumps and you get a smooth and consistent batter. Do not overmix! Cover bowl with plastic wrap and keep batter in the refrigerator until ready to use.

classic buttermilk pancake


  1. Heat a non-stick skillet to medium heat. It’s also important to lightly grease every inch of the skillet before cooking the first pancake.
  2. Using a medium-sized ladle, scoop the pancake batter into the skillet then quickly but gently move the skillet to the side, allowing the batter to spread out evenly.
  3. In less than a minute, bubbles will start to appear. As soon as you see many bubbles, gently ease around the edge of the pancake with a spatula and then flip it to cook the other side.
  4. Serve immediately after they’re cooked. You may put them in a dish covered in foil then keep them in a warmed oven (148˚C/300˚F). Don’t leave them inside for too long; otherwise, you’ll end up with dry and hard pancakes!


Recipe by Jay Saplala
Photographed by Ron Mendoza


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