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Who doesn’t like pancakes? Thanks to Egg Farmers of Ontario, here’s a delicious recipe to get the kids cooking.
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Fluffy Buttermilk Pancakes
Servings 20 pancakes
Ingredients
- 2 cups (500 mL) all-purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) baking soda
- pinch salt
- 3 large eggs
- 2 1/4 cups (550 mL) buttermilk
- 2 tbsp (30 mL) melted butter
- 1/2 tsp (2 mL) vanilla extract
- vegetable oil
- maple syrup
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, beat together eggs, buttermilk, melted butter and vanilla. Pour egg mixture
- into flour mixture and whisk until just blended (batter should be lumpy).
- Heat a large non-stick skillet or griddle over medium heat; lightly brush with vegetable oil.
- Pour a scant 1/4 cup (50 mL) batter into skillet for each pancake and cook for 1 to 2 minutes or until underside is brown and bubbles break on top. Turn and cook 30 to 60 seconds or until underside is golden. Repeat with remaining batter, oiling pan and adjusting heat as necessary between batches.
- Serve warm with maple syrup.
Notes
Tip: Half Whole Wheat: Replace 1 cup (250 mL) of the all-purpose flour with whole wheat flour.
Tip: Add about 1 cup (250 mL) diced fruit (such as apples) or blueberries to the batter if
desired.
Tip: Buttermilk adds a nice tangy taste to pancakes. Be sure to shake the carton of buttermilk before using as it often separates. Nutrients per serving (3 pancakes): 269 calories, 9 g total fat, 422 mg sodium, 37 g
carbohydrates, 1 g fibre, 9 g protein. Excellent source of folate and vitamin B12. Good source of thiamin and riboflavin.
Tip: Add about 1 cup (250 mL) diced fruit (such as apples) or blueberries to the batter if
desired.
Tip: Buttermilk adds a nice tangy taste to pancakes. Be sure to shake the carton of buttermilk before using as it often separates. Nutrients per serving (3 pancakes): 269 calories, 9 g total fat, 422 mg sodium, 37 g
carbohydrates, 1 g fibre, 9 g protein. Excellent source of folate and vitamin B12. Good source of thiamin and riboflavin.
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