With Mother’s Day approaching I thought I’d share with you one of my favorite go-to breakfasts. This recipe is quick and simple, perfect for serving that special person (also known as mom) breakfast in bed – hint, hint. Nothing like hot maple syrup dripping down the sides of a heaping stack of pancakes to say ‘I Love You’. Of course, these pancakes can be enjoyed by anyone, at anytime, and anywhere. You will find my family enjoying a hot breakfast outdoors most warm, sunny days. My kids ask for them often, so I make large batches and freeze them for a quick breakfast. Buttery crunch on the outside and a light and fluffy vanilla infused center, these mouth-watering pancakes will soon be a favorite of yours.

Buttermilk Pancakes

Prep and cook time: 1 hour / makes 4-5 dozen

Ingredients

3 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking soda
4 teaspoons baking powder
1/8 teaspoon salt
4 eggs
4 cups low-fat buttermilk
2 tablespoons pure vanilla extract
1/4 cup canola oil
3-4 tablespoons butter
butter and maple syrup

Instructions

1. Preheat your electric griddle to a medium high heat while mixing the pancake batter. If you prefer to use a large skillet you can wait until your batter is ready.
2. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt and set aside.
3. Using an standing or hand held electric mixer, beat eggs, buttermilk, canola oil and vanilla extract on high for one minute.
4. Lower your mixer speed and add flour mixture one cup at a time until combined.
5. Butter your preheated griddle or skillet, use a 1/4 measuring cup to pour batter onto buttered surface. Cook until center bubbles and then flip. Edges should be golden brown.
6. Serve hot with butter and maple syrup

Notes

In order to attain the right crispy golden texture on the outside of your pancakes, butter your skillet or electric cook-top before pouring batter. Test skillet or electric cook-top heat by pouring a half-dollar size amount of batter onto the surface.

Compare this buttermilk pancake recipe with my Maple and Flaxseed Buttermilk Pancakes, and let me know which recipe you enjoyed more!