Pancake-powered Paddling: EPCOR RiverFest pancake breakfast sponsor Devon Lions Club offers up tips for serving the perfect pancake

Chock full of carbohydrate goodness, pancakes make a perfect pre or post paddling meal. This year the Devon Lions Club will be serving up this delicious breakfast food at EPCOR RiverFest in Devon on Aug. 10 from 9 a.m. – 11 a.m. (along with coffee and hot chocolate from Tim Hortons!) at Voyageur Park for just $5/person or with the donation of a non-perishable food bank item. 

The Devon Lions Club, which is celebrating its 70th anniversary this year, knows a thing or two about pancakes, and former Devon Lions president Lyle Gustafson was willing to share a few of their top secret pancake tips with us. Just to give you an idea of their pancake expertise, last year alone Lyle served up a whopping 2,100 pancakes! He estimates at EPCOR RiverFest they’ll be flipping about 1,200 pancakes in just two hours for hungry paddlers. Read on for cooking tips straight from the pancake expert himself! 


  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs room temperature
  • 1/3 cup butter, melted
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. 
  2. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
  3. Heat a lightly oiled griddle or frying pan over medium heat. You’ll know the pan is hot enough when you flick water across the surface and the water beads and sizzles. 
  4. Combine the wet and dry mixtures. Mix until just blended together. Mixture should be slightly lumpy. Do not over stir! 
  5. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. 


Use a high speed mixer to really whip up the pancake batter. This will help create air bubbles which will make your pancakes extra fluffy. Be careful not to overmix! 

Once the pancake batter is on the griddle, let sit for approximately 90 seconds. You’ll know the bottom is sufficiently cooked when the top of the pancake bubbles and pops. 

Cook the other side for 90 seconds. Remove from griddle and you have yourself the perfect pancake! 



If you need extra calories to fuel an activity like paddling,  consider adding toppings to your pancakes. In the RVA test kitchen we experimented with frozen blueberries, chocolate chips, and toffee bits. Afterall, sugar is a carb. Pour the batter onto the heated griddle, sprinkle with your preferred topping, and cook as per Lyle’s recommendations. 

Voila! You’ve made the perfect, personalized pancake! Now serve with butter and syrup (maybe even some whipped cream?!) and enjoy!