Best Ever Buttermilk Pancakes

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Nothing says family holidays like a stack of steaming hot pancakes and as today is Pancake Day, this seemed the perfect recipe to share. For me, the warm smell of butter, maple syrup, and vanilla conjure up fond childhood memories of lazy holiday Sunday mornings gathered around the breakfast table, a tradition I maintain to this day with my family. So whether you're making them today or waiting for the long delicious string of lazy Spring Break mornings, I hope you'll try my tried and tested recipe for buttermilk pancakes - my personal fave!

Serves 6 - 8 people

  • 2 cups (500 mL) flour

  • 3 Tbsp. (45 mL) sugar

  • 1 Tbsp. (15 mL) baking powder

  • 1/2 tsp. (2.5 mL) sea salt

  • 2 cups (500 mL) buttermilk

  • 3 large eggs (or 4 small) separated

  • 1 1/2 tsp. (7.5 mL) vanilla

Whisk dry ingredients together. Add buttermilk, yolks, and vanilla - blend until smooth. Beat the egg whites until stiff and fold in to the batter.

Heat the griddle until drops of water sizzle on impact. If your griddle has a temperature control, heat it to 375 degrees F. Let the pancakes cook until the edges start to look dry and bubbles form on the uncooked surface. Flip the pancakes and continue to cook for another minute or two - until cooked through.

Serve immediately with warmed Canadian maple syrup and fresh unsalted butter.

breakfastdanielle acken