For all these years that I have been making them, we never get tired of them. These are the fluffiest, tastiest pancakes and come together in a snap. And the toppings make them so much better!
- 2 cups Buttermilk
- 2 cups All purpose flour
- 2 tablespoons Sugar
- 2 teaspoons baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 Egg
- 3 tablespoons Butter
Heat a 12-inch non-stick skillet over medium heat (medium heat). You want it to heat up for about 5 minutes.
Whisk together flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl. In another bowl, whisk buttermilk, egg and melted butter until combined.
Make a well in the center of the dry ingredients and pour the milk mixture over it, whisking or stirring gently to combine. It is normal for a few lumps to remain. You don’t want to blend too much, you want it to be light, airy and loose.
Add 1 teaspoon of oil and a little butter to your heated pan and spread with a pastry brush to cover the surface. To scoop the batter into the pan, I like to use my ¼ cup cookie scoop. You can put 3 pancakes in your pan. When you release the batter from the spoon into the pan, gently flatten each crepe just to spread the batter out a bit. Cook until you can slide a thin spatula under your pancake and check that it is golden brown, about 1 ½ minutes. Flip and cook until the other side is also browned, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.
• We love Better Than Honey Butter, which is in this photo, and fresh berries.
• You can add ⅓ cup mini semi-sweet chocolate chips to the batter, then top your pancakes with strawberries and fresh whipped cream (a big favourite!).
• For blueberry pancakes, I add fresh or frozen blueberries to each pancake after pouring the batter into the pan. After rolling out the batter, I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, then flip to finish cooking the other side.