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Delicious homemade pancake recipes for Pancake Tuesdays

Cook up some compliments… it’s Pancake Tuesday!

Blueberry pancakes

Life should be full of little celebrations, so start Tuesday with a smile — and pancakes! It’s Pancake Tuesday and hot off the griddle are some family-pleasing pancake recipes you can prepare in under 30 minutes.

Simple Homemade Pancakes


  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • dash of salt
  • 1 egg, slightly beaten
  • 1 cup buttermilk
  • 3 tablespoons melted butter


  1. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Whisk egg and buttermilk into dry ingredients and add butter.
  2. Using a 1/4 cup measure, pour batter onto a medium-hot skillet or grill, flipping when underside is golden brown. Serve hot with maple syrup.
  3. For a fruity variation, stir a cup of berries or banana slices into the batter before cooking.

Blueberry Buckwheat Pancakes

Try these delicious low-fat, low-sodium pancakes!


  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 1/4 cups buttermilk or sour milk
  • 1 tablespoon cooking oil
  • 1/4 teaspoon vanilla
  • 3/4 cup blueberries, fresh or (thawed) frozen


  1. In a medium bowl, stir together buckwheat and whole wheat flour, sugar, baking powder, baking soda and salt. Make a well in the centre of the flour mixture and set aside.
  2. In a small bowl, combine egg, buttermilk or sour milk with the cooking oil and vanilla. Add this mixture all at once to the flour mixture, and stir until just combined. Now stir in the blueberries.
  3. On a lightly greased griddle at medium heat, pour 1/4 cup batter in a 4-inch diameter circle. Cook 1–2 minutes on each side and serve immediately.

Fresh Corn Pancakes

Use your basic buttermilk pancake recipe and add a savoury twist!


  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter or margerine
  • 1/8 teaspoon pepper
  • 2 cups corn, fresh or (thawed) frozen
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped red or green sweet pepper
  • basic buttermilk pancake batter (recipe above)


  1. In a mixing bowl, combine beaten egg, milk, melted butter and pepper. Add to buttermilk pancake batter and stir to combine.
  2. Fold in corn, green onions and sweet pepper.
  3. Cook over medium heat until golden brown, about 2–3 minutes per side.

These are great topped with herbed butter!

Check out more delicious pancake recipes on the next page >>

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