Weekend Breakfast Buttermilk Pancakes Weekend Breakfast Buttermilk Pancakes

Author: Canadian Living

When Saturday or Sunday stretches lazily before you, why not make everyone's favourite breakfast food? Set out maple syrup, a fruit sauce and yogurt for a choice of toppings.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 2 tablespoons vegetabIe oil (approx)
  • 2 eggs lightly beaten


In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda. Combine buttermilk, oil and eggs; add to dry ingredients, stirring until moistened. Let stand for 10 minutes.

Heat nonstick skillet over medium heat; brush lightly with oil. For each pancake, ladle 1/4 cup (50 mL) batter into skillet, spreading slightly with ladle.

Cook for 1-1/2 to 2 minutes or until bubbles on top break but don't fill in and pancakes are golden brown on bottom. Turn and cook for about 1 minute longer or until golden brown.


Nutritional facts <b>Per pancake:</b> about

  • Protein 4 g
  • Calories 105.0
  • Total fat 3 g
  • Total carbohydrate 15 g
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Weekend Breakfast Buttermilk Pancakes