Buttermilk pancakes

By Vanessa Gianfrancesco
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  • 3-1/4 cups (770 milliliters) buttermilk
  • 1 egg
  • 3 cups (710 milliliters) flour
  • 3 teaspoons (15 milliliters) baking powder
  • 1 teaspoon (5 milliliters) baking soda
  • 1/4 cup (60 milliliters) sugar
  • 1-1/2 teaspoons (7.5 milliliters) salt
  • Butter, for skillet + more for serving
  • Maple syrup, for serving
  • Raspberries, for garnish (optional)


  1. Add the buttermilk to a bowl and mix in the egg.
  2. To a separate bowl, mix together flour, baking powder, baking soda, sugar, and salt. Gradually add the buttermilk mixture and stir to combine.
  3. Heat a skillet with some butter. Pour 1/4 cup (60 milliliters) of batter into the skillet. Let cook until bubbles start to form on the surface. Flip over and cook the other side. Repeat until all batter has been used.
  4. Serve warm with butter and maple syrup.


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