Ger's Awesome Thin Buttermilk Pancakes

"These are the best buttermilk pancakes ever...Wonderful THIN pancakes, served plain with icing sugar or if you want a real treat add: raspberries, blueberries, bananas and/or chocolate chips. If you would like fluffy pancakes add an extra 1/2 cup of flour."
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by diner524 photo by diner524
photo by I'mPat photo by I'mPat
Ready In:




  • Put eggs in large bowl and beat lightly.
  • Add next 4 ingredients into egg mixture.
  • Melt butter on skillet or griddle, add to pancake mixture, mix lightly.
  • Heat griddle, butter lightly if necessary and add batter to make small circles. Next add a small amount of fruit or chocolate chips, when batter is partly cooked, turn.
  • Serve with butter and icing sugar or maple syrup.
  • For a real taste treat drizzle caramel sauce over the buttermilk banana pancakes, enjoy.

Questions & Replies

  1. Can you freeze this leftover batter or put in refrig and how long is it good?


  1. These are delicious! Nice and light (and thin). Almost like a crepe, with the added "bite" of buttermilk. Made as written and the batter was just right for thin cakes. Served with real Canadian maple syrup.
  2. We really enjoyed these thin, almost crepe-like pancakes. I did use part buttermilk and part regular milk, which might have made mine extra thin. But they were great with lots of maple syrup and then rolled up! I agree that these are best poured large into the pan, so you get a nice big pancake. Anything smaller and you are left with abstract shapes (such as the continental U.S., one of my earlier attempts!) Great pancake. Thank you!
  3. These THIN buttermilk pancakes are probably the best I've ever had. I see all the substitutions with additional flour - if you are looking for traditional fluffy pancakes look for a different recipe, these are meant to be thin and there are outstanding 'fluffy' buttermilk recipes on this site. These are difficult to cook because the batter is thin so be sure to use a little less than you would normally on the griddle.. also don't overload the fruit or chips you add or the pancakes break when you attempt to flip them.
  4. Very nice pancake. After reading the other reviews, I decided to add 1/2 cup more flour because the batter was very very thin and added 1/2 teaspoon vanilla. After mixing in the extra flour in, I let the batter sit for about 10 minutes before making the pancakes and tht helped the batter thicken up some. All in all a nice buttermilk pancake. Thanks BK
  5. The high ratio of buttermilk to flour make these super light. I used whole wheat pastry flour and added dried blueberries as the pancakes cooked. The recipe redues well to serve 2. These were served with warmed maple syrup.


I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
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