Buttermilk Pancakes

Deliciously tender buttermilk pancakes made with our gluten-free flour are a breakfast everyone can get behind! Serve with maple syrup, or with one of our PC black label fruit syrups.

Ingredients8

  • 1-_ cups (375 mL) All-Purpose Flour
    All-Purpose Flour
    In Cart

    No Name  All-Purpose Flour (5kg)

    $5.99 ea
    $0.12 / 100 g
  • 2 tbsp (25 mL) granulated sugar
    Granulated Sugar
    In Cart

    Lantic  Granulated Sugar (2kg)

    Not available to
    shop online

  • 2 tsp (10 mL) baking powder
    Baking Powder
    In Cart

    Magic Baking Powder  Baking Powder (450g)

    $5.49 ea
    $1.22 / 100 g
  • 1/4 tsp (1 mL) salt
    Sea Salt Grinder
    In Cart

    President's Choice  Sea Salt Grinder (77g)

    $3.99 ea
    $5.18 / 100 g
  • 2 eggs
    Free Run Brown Eggs
    In Cart

    PC  Free Run Brown Eggs (12eggs)

    $5.69 ea
    $0.47 ea
  • 1-_ cups (375 mL) buttermilk
    Buttermilk Extra-Fluffy Pancake & Waffle Mix
    In Cart

    President's Choice  Buttermilk Extra-Fluffy Pancake & Waffle Mix (905g)

    $2.99 ea
    $0.33 / 100 g
  • 2 tbsp (25 mL) canola oil
    Canola Oil Cooking Spray
    In Cart

    President's Choice  Canola Oil Cooking Spray (170g)

    Not available to
    shop online

  • 2 tsp (10 mL) pure vanilla
    Pure Vanilla Extract
    In Cart

    President's Choice  Pure Vanilla Extract (125mL)

    $17.99 ea
    $14.39 / 100 mL

Cooking Instructions

1

Preheat oven to 250°F (120°C).

2

In large bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, buttermilk, oil and vanilla; pour over dry ingredients. Using wooden spoon, stir until combined but mixture still has small lumps.

3

Spray large nonstick frying pan liberally with cooking spray. Heat over medium-high heat. Using 1/4 cup (50 mL) dry measure, pour batter into pan, spacing pancakes well apart. Do not overcrowd pan. Cook until bubbles appear on top and edge looks set, about 3 minutes. Turn; cook until cooked through and bottoms are browned, about 2 minutes. Transfer to rimmed baking sheet. Place in oven to keep warm while cooking remaining pancakes. Makes about 10.
You will need
1-_ cups (375 mL) All-Purpose Flour
2 tbsp (25 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
2 eggs
1-_ cups (375 mL) buttermilk
2 tbsp (25 mL) canola oil
2 tsp (10 mL) pure vanilla