I made these Fluffy Buttermilk Pancakes for my son and one of his mountain climbing friends before they set off for a day in our nearby Canadian Rocky Mountain peaks. They were great sustenance. But don’t think you have to set your sights on climbing mountains to enjoy these. My husband and I tootled around the ‘hood and enjoyed them every bit as much. We just didn’t burn them off in the same way!
PrintFluffy Buttermilk Pancakes
If you like fluffy pancakes then these are for you! I added bananas and pecans to mine and sprinkled more on top to serve. I’ve also added blueberries and lemon zest and a combo of grated apples. walnuts and cinnamon. All good!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 – 6 servings 1x
- Category: Breakfast or Brunch
- Method: Frying
- Cuisine: Canadian
Ingredients
- 1 ¼ cups unbleached all purpose flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 ⅓ cups buttermilk
- 1 Tablespoon sunflower oil (plus more for the pan)
- 1 – 2 bananas sliced (and more for garnish)
- ¼ cup pecans (and more for garnish)
Instructions
- Place the flour, sugar, baking powder, baking soda and salt in a large bowl and whisk gently to mix thoroughly.
- Place the egg, buttermilk and oil in another bowl and whisk to combine, then stir into the dry ingredients until just mixed through.
- Fold in the bananas and nuts.
- Heat a griddle to medium-hight heat and use a pastry brush to spread evenly with sunflower oil. When a drop of water sizzles and disappears immediately, the pan is ready for the pancake batter.
- Drop about ½ cup of batter per pancake on the griddle and cook until bubbles appear throughout the batter and the edges are brown and crispy. Flip and cook the other side.
- Enjoy them stacked high with maple syrup and additional fruit and nuts. Tip: sometimes my son even adds a scoop of vanilla ice cream!
