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!
1 1/2cupall-purpose flour or white spelt flour (200 g)
1tablespoonraw cane sugar
1/8teaspoonpure vanilla powder,optional
1 3/4cupbuttermilk(415 g)
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.