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Buttermilk Pancakes

Birds chirped, morning sun streamed in, and the smell of breakfast awoke our family, drawing them to the table. These buttermilk pancakes are what they came for.
  • Cooking time
  • Prep time
  • Portions 5
recipe image Buttermilk Pancakes

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 2 Tbsp. (30 mL) sugar
  • 2 tsp. (10 mL) baking powder
  • 1 1/2 cups (375 mL) low-fat buttermilk **
  • 1 egg, slightly beaten
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Combine flour, sugar and baking powder in medium bowl. Whisk in buttermilk, egg and 2 Tbsp. (30 mL) melted Becel® Buttery Taste margarine.
  2. Melt remaining 1 Tbsp. (15 mL) Becel® Buttery Taste margarine* in large nonstick skillet over medium heat. Drop batter into skillet by 1/4 cupfuls (60 mL). Cook pancakes over medium heat, turning once, until done, about 3 minutes.

*Becel® Gold in Quebec.

**Don't have buttermilk handy? Simply stir 1-1/2 Tbsp. (22 mL) lemon juice or white vinegar into 1-1/2 cups (375 mL) 2% milk and let sit 5 minutes.