Canadian Maple Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and free of lumps.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and homogeneous.

Make batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. A few small lumps are fine; avoid overmixing to keep pancakes tender. If batter seems very thick, add 1-2 tablespoons of additional buttermilk to reach a pourable, slightly thick consistency.

Rest batter

Let the batter rest for 5–10 minutes while you preheat the pan — this hydrates the flour for more tender pancakes and helps bubbles form when cooking.

Make maple butter

While the batter rests, combine the softened unsalted butter, 1/2 cup pure maple syrup, maple sugar or light brown sugar (if using), and 1/4 tsp sea salt in a medium bowl. Using a fork or small whisk, beat until smooth and slightly fluffy. Taste and adjust salt or syrup to preference. Transfer to a small serving dish and refrigerate briefly if you prefer firmer spreadable butter.

Toast nuts (optional)

If using nuts, warm a small dry skillet over medium heat. Add the pecans or walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and roughly chop if desired.

Prepare fruit (optional)

Wash and slice berries or bananas and set aside for serving.

Preheat pan

Place a heavy skillet or griddle over medium heat. Add the neutral oil or 1/2 tablespoon butter and spread to coat the surface. Heat until shimmering but not smoking (about 3–4 minutes). If using an electric griddle, set to 375°F (190°C).

Cook pancakes

For each pancake, pour 1/4 cup batter onto the skillet, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, another 1–2 minutes. Adjust heat as needed so pancakes cook through without burning. Repeat, adding more oil or butter to the pan between batches.

Keep warm

Transfer cooked pancakes to a baking sheet in a single layer and keep warm in a 200°F (95°C) oven while you finish the remaining batter.

Stack 3–4 pancakes per serving on plates. Spread a generous dollop (about 1 tablespoon) of maple butter between layers or on top, sprinkle toasted nuts if using, and arrange berries or banana slices alongside. Drizzle additional pure maple syrup over the stack to taste.

Optional finishing touch: sprinkle a tiny pinch of flaky sea salt over the top to contrast the sweetness and enhance maple flavor.