Buttermilk pancakes

Prep 15 min
Total 25 min
Makes 12

These buttermilk pancakes are a breakfast classic. Serve with a pat of butter, warm maple syrup and fresh berries.

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Ingredients

2 cups
all-purpose flour
1/4 cup
granulated sugar
1 tsp
1 tsp
2 cups
1/2 cup
unsalted butter, melted
2
2 tsp
maple syrup, optional
berries, optional

Instructions

  • WHISK flour with sugar, baking powder, baking soda and salt in a large bowl. Whisk buttermilk with butter, eggs and vanilla in a medium bowl. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy.
  • HEAT a large non-stick frying pan over medium. Spray with oil. Pour 1/3 cup batter into pan. If the pan is big enough, add more 1/3-cup portions of batter. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes are golden, 2 to 3 min. Don’t press or they will become tough. Transfer to a plate. Repeat with remaining batter. Serve with berries and maple syrup.

Kitchen tip: All out of buttermilk? Mix 2 tbsp lemon juice into 2 cups milk and let stand 10 min. You can reduce or omit the sugar in this recipe if desired.

Looking to try something new? Test out our banana bread pancakes this weekend.

Nutrition

Calories 190
Protein 5 g
Carbohydrates 22 g
Fat 9 g
Fibre 1 g
Sodium 401 mg
Good source of Folate
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How-to video

Issue: May 2015

Written by:

Photo credit: Photo, Erik Putz.

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