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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.

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  • Cooking time12 min
  • Prep time10 min
  • ServingsPortions 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) Dairy-free Becel® Plant Butter - Salted. melted

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Combine flour, sugar and baking powder in medium bowl. Whisk in buttermilk, egg and 2 Tbsp. (30 mL) melted Becel® Plant-Based Salted Bricks.
  2. Melt remaining 1 Tbsp. (15 mL) Becel® Salted Plant Butter 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.
During this time, when ingredients may be hard to find, we've listed some easy substitutions. -Use maple syrup in place of sugar. -If you don't have baking powder, use 1 teaspoon ( 5 mL) lemon juice combined with 1/2 teaspoon (2 mL) baking soda Or 1/2 teaspoon (2 mL) baking soda combined with 1 teaspoon (5 mL) cream of tartar. Another option is to separate the egg and beat the white until stiff peaks form, then fold into batter just before cooking. -If you don't have buttermilk stir 1-1/2 tablespoons (22 mL) lemon juice or white vinegar into 1-1/2 cups (375 mL) milk and let sit 5 minutes. -Instead of an egg use 1/4 cup (50 mL) applesauce, mashed banana, or pumpkin puree. Or use 1 tablespoon (15 mL) flaxmeal combined with 3 tablespoons (45 mL) water. -Use any Becel product instead of Becel Plant-Based Bricks.

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