Classic Buttermilk Pancakes Recipe

Classic Buttermilk Pancakes

107

PREP TIME

15 min

TOTAL TIME

25 min

Makes

(Photo: Erik Putz)

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

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1/2 cup unsalted butter , melted
2 eggs
2 tsp vanilla
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.

Nutrition (per pancake)

Calories
190,
Protein
5 g,
Carbohydrates
22 g,
Fat
9 g,
Fibre
1 g,
Sodium
401 mg.
Good source of
Folate

Buttermilk Substitute

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