A delicious pancake recipe that features maple syrup, vanilla, and buttermilk.
2 cups all-purpose flour
6 tbsp maple syrup, use the real stuff
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
6 tbsp. melted butter
2 tsp vanilla extract
Combine all of the dry ingredients in a mixing bowl and mix with a whisk.
Add the buttermilk, eggs, butter, and extract
Mix until the batter comes together. I don’t worry too much about getting every single lump out. Mixing too much will create tough pancakes.
Heat a non-stick skillet over medium heat and spray with non-stick spray (I use the butter flavored kind)
Add a portion of the batter to the skillet and over medium heat until the edge of the pancakes starts to look a little dry and wrinkly. This might take you a pan cake or too to figure out when to flip. You can always use your spatula to peak under the pancakes.
Then flip and finish cooking on the remaining side until it is golden and delicious looking.
Remove from the pan and start the pancake cooking process over again until you have no more batter.