Alright, I don’t know about you but I’ve made a lot of pancake recipes, but none of them have been as perfect as these ones are. They are beautifully golden brown on the outside, soft and tender on the inside and just the right amount of sweetness. They are definitely the best buttermilk pancakes I have ever made.
I made these ones for Mother’s Day brunch as well. I tripled the recipe to serve seven people and there weren’t many leftovers as they were devoured by my family. I’ve made them with syrup and butter, berries and whip cream, filled with blueberries and they’re delicious every which way. So if you’re still on the hunt for your go-to pancake recipe, please try these ones and I guarantee they’ll be number one on your list from now on.
And please also take a moment to scroll to the bottom and see the awesome pancake picture montage my amazing graphic designer hubby put together for this post.
Total Time: 20 minutes
Servings: Makes about 10 pancakes
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Ingredients:
- 1-1/2 cups all-purpose flour
- 3 tbsp white sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1-3/4 cups buttermilk
- 1 egg
- 2 tbsp butter, melted
- 2 tsp vanilla
- oil or cooking spray
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Directions:
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla together in a large measuring cup. I like doing it this way because I can just measure the buttermilk and add everything else to it. Pour over dry ingredients, stir until combined but still slightly lumpy.
Heat large non-stick skillet over medium-high heat and spray with vegetable oil, coconut oil. Pour batter about 1/2 cup at a time into the pan.
Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottoms are golden brown, about 1 minute.
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To keep the pancakes warm, place a cooling rack on a cookie sheet. Set your oven to the warming setting or to a low setting (250 degrees F). Place the pancakes on the cooling rack and put the whole thing in the oven. I find that if you use a cooling rack instead of putting the pancakes directly onto the cookie sheet they don’t get as soggy warming in the oven.
Recipe is from the April issue of Canadian Living Magazine and also found on www.canadianliving.com.