Buttermilk Pancakes

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
Buttermilk Pancakes
Main INGREDIENTS
  • Flour
Ingredients
Method

Ingredients

  • 1 ½ cups (375 ml) all-purpose flour
  • 3 Tbsp (45ml) sugar
  • 1 tsp (5ml) baking powder
  • 1 tsp (5ml) baking soda
  • ¼ tsp (1ml) salt
  • 1 3/4 cups (425 ml) buttermilk
  • 1 egg
  • 4 Tbsp (60 ml) butter, melted, divided
  • 2 tsp (10 ml) vanilla
  • ½ cup (125ml) blueberries
  • ½ cup (125ml) raspberries
  • 1 cup (250ml) maple syrup

  • Method

  • 1
    In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk buttermilk, egg, half of the butter and vanilla; pour over dry ingredients. Gently, whisk until combined but still slightly lumpy.
  • 2
    Heat a large nonstick frying pan; lightly brush with some of the butter. Pour batter, scant ¼ cup (60ml) at a time, into the pan; spread slightly to form pancakes.
  • 3
    Cook until bubbles appear on top, about 2- 5 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm.
  • 4
    Serve with blueberries, raspberries, and maple syrup.