Skip the store-bought mix in favour of this quick recipe, which yields a stack of light and fluffy buttermilk pancakes sweetened with a hint of vanilla. Lathered in maple syrup, their crispy golden-brown texture makes these pancakes the hero of the breakfast table.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk buttermilk, egg, half of the butter and vanilla; pour over dry ingredients. Gently, whisk until combined but still slightly lumpy.
- Heat a large nonstick frying pan; lightly brush with some of the butter. Pour batter, scant ¼ cup (60ml) at a time, into the pan; spread slightly to form pancakes.
- Cook until bubbles appear on top, about 2- 5 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to baking sheet; cover and keep warm.
- Serve with blueberries, raspberries, and maple syrup.