Buttermilk Pancakes
Prep Time
15 minutes
Cook Time
10 minutes
Yields
8
Nutritional Info
Calories294 kcal
Protein10 g
Fat17 g
Carbohydrate25 g
Fibre2.7 g
Sodium654 mg
Calcium127 mg
1 serving is 1, 5-inch (12 cm) pancake
Source: Kelsie Gilks, PHEc.

Ingredients

2 cups(500 ml)whole-wheat flour (or all-purpose flour)
2 tsp(10 ml)baking powder
2 tsp(10 ml)baking soda
2 tsp(10 ml)sugar
1/4 tsp(1 ml)salt
2 cups(500 ml)buttermilk, room temperature
4eggs, room temperature
1/2 cup(125 ml)melted butter, cooled

Directions

  1. Heat a griddle or large frying pan on medium heat. Preheat oven to 250F (120C).
  2. In a large mixing bowl combine dry ingredients. Make a well in the centre.
  3. Whisk together wet ingredients in a medium bowl and pour into well of dry ingredients. Whisk until just combined (it will still be a little lumpy). Let stand 5 minutes.
  4. Lightly butter the hot griddle or frying pan. Pour ~1/3 cup (60 ml) of batter on to hot griddle, and slighly spread to form pancakes.
  5. Cook until bubbles appear on top (~4-5 minutes), and bottom is golden brown. Flip and cook until bottom is golden brown.
  6. Keep cooked pancakes, covered, in preheated oven until ready to serve.
  7. Serve with butter, Greek yogurt, fresh fruit, peanut butter, syrup, or topping of your choice.