Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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


  • 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


  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.