It makes me ridiculously happy to know to that a simple plate of traditional Canadian buttermilk pancakes can brighten up a Sunday morning. Not that it isn’t enough knowing that it’s Sunday morning, but when you live in Hamburg like I do, there is a big chance that the weather might just not play along. And in my household there are bored kids and a Schwabe who claims he is from North Italy. Yes, it’s only a skip across the Alps. Very close. North Italian he is by claim, only because his bones tell him that he really has Sicilian blood running through his veins and that is why he desperately needs to move somewhere with… SUN!
I agree. But not on the Italian bit. Only that I too, having left the rainy west coast city of Vancouver, thought that Hamburg would be a stopover until I moved south to fairer weather. Don’t get me wrong, I adore Hamburg, but seeing that my family enjoy better summers than I do, well, that’s just wrong – it’s a Canada after all!
Buttermilk pancakes are terrific for dinner too!
Yes, my mother made these buttermilk pancakes lots and lots of times for dinner and EVERY single time, they came out perfectly. They are a tiny bit fluffy, with a wee bit of sugar (my mother added more) and well, what can I say? They taste amazing! I had completely forgotten how something as simple as Canadian buttermilk pancakes is such a crowd pleaser. Okay, there were only four of us. But everyone loved them and of course, asked why I never make them before – how could I have kept this from them all these years? Maybe because I grew up on them and these days I like my buckwheat pancakes too much.
These buttermilk pancakes pretty much hold their own. All you need is a slab of butter, a thick drizzle of real maple syrup, and happiness ensues. And I’d say, it’s perfectly acceptable to do as my mother did and use good old all-purpose flour, or you could switch it out for spelt, or even experiment further with a whole grain version.
Canadian Buttermilk Pancakes
- 1 1/2 cup all-purpose flour or white spelt flour (200 g)
- 1 tablespoon raw cane sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon pure vanilla powder, optional
- 1/4 teaspoon sea salt
- 1 large egg
- 1 3/4 cup buttermilk (415 g)
- 2 tablespoons butter, melted
- additional butter for the cooking the pancakes
In large bowl, whisk together the flour, sugar, baking powder, baking soda, vanilla, and salt. In a second bowl, lightly beat the egg with a whisk, then add the buttermilk and butter and whisk together until well combined. Add the wet ingredients to the dry ingredients and whisk until combined but still slightly lumpy.
Heat a little butter in a large nonstick skillet over medium-high heat (you only need enough butter to just grease the bottom of the pan).
Pour or ladle the batter onto the skillet, using approximately 1/4 cup (50 ml) for each pancake and spread slightly to form small pancakes. Cook until bubbles appear on the surface and the underside is golden, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute.
Serve with pure maple syrup and any other toppings of choice. Enjoy!
You can keep the pancakes warm by transferring then to a baking sheet in a preheated oven (200°F / 100°C) oven until you’re ready to serve them.
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