“The secret to fluffy pancakes is letting the batter rest and mixing with a light hand. If you have time, make the batter the night before and let it rest in the refrigerator overnight. Allow batter to come to room temperature before cooking pancakes. Make sure kids don't over-mix when whisking the wet ingredients into the dry. From the LCBO magazine.”

Ingredients Nutrition


  1. Sift flour, sugar, baking powder, baking soda and salt into a large bowl.
  2. In a separate medium bowl, whisk together buttermilk, butter, eggs and vanilla.
  3. Slowly add wet mixture to dry mixture, whisking just until combined. Cover and let rest 1 hour.
  4. To make pancakes, preheat oven to 200F (100C).
  5. Melt some butter in a large nonstick skillet over medium heat. Add 1/3 cup (75 mL) batter and reduce heat to medium-low. Cook pancake 2 to 3 minutes or until top bubbles, then flip. Continue cooling 2 to 3 minutes longer or until cooked through. Transfer pancake to heatproof platter and keep warm in preheated oven. Repeat with remaining batter, adding fresh butter to the skilled each time.
  6. To make peaches, wipe skillet clean and melt butter on medium-low heat. Add peaches and sauté, turning once, 2 to 3 minutes or until beginning to soften. Add sugar, lemon juice and cinnamon and cook for 1 minute longer.
  7. Serve pancakes with peaches and maple syrup.

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