Debbie’s Buttermilk Pancakes
Everyone needs a solid pancakes recipe — and this can be yours. Buttermilk gives every batch a light and fluffy texture with a teeny hint of tang. Pile on all your favourite toppings.
- Prep: 15 minutes
- Cooking: 15 minutes
- Total: 30 minutes
Ingredients
- 1 egg, beaten
- 1 cup (250 ml) Canadian buttermilk
- ¼ cup (60 ml) Canadian butter (approx.), melted and divided
- 1 cup (250 ml) all-purpose flour
- 1 tbsp (15 ml) granulated sugar
- 1 tbsp (15 ml) baking powder
- ½ tsp (2 ml) baking soda
- ½ tsp (2 ml) salt
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Preparation
In medium bowl, whisk together egg, buttermilk and 2 tbsp (30 ml) melted butter.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add egg mixture and whisk until smooth. Let batter rest for 5 minutes.
Grease preheated medium skillet set over medium heat with ½ tsp (2 ml) butter.
Pour ½-cup (125 ml) batter into hot skillet. Flip as soon as pancake is puffed and full of bubbles (but before bubbles break), about 1 to 2 minutes. Flip and cook until golden brown on bottom. Repeat with remaining batter and greasing skillet with more butter as needed between batches.
Tips
Serve with pure maple syrup and berries or take it over the top with Canadian whipped cream, shaved chocolate and berry compote.
