This is an quick and easy recipe for traditional Canadian buttermilk pancakes. Delicious served with butter and pure maple syrup. Kids love them for breakfast or dinner!
Course
Breakfast
Category
American
Prep Time5minutes
Cook Time15minutes
Total Time20minutes
Servings12pancakes
Calories96kcal
AutorElle
Ingredients
1 1/2cupall-purpose flour or white spelt flour (200 g)
1tablespoonraw cane sugar
1teaspoonbaking powder
1teaspoonbaking soda
1/8teaspoonpure vanilla powder,optional
1/4teaspoonsea salt
1large egg
1 3/4cupbuttermilk(415 g)
2tablespoonsbutter,melted
additional butter for the cooking the pancakes
Method
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!
Notes
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.