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
2 tsp
1 tsp
1 tsp
2 cups
1/2 cup
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
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Filed under
Issue: May 2015
Posted: Updated Apr 27, 2018
Photo credit: Photo, Erik Putz.
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