Found this excellent recipe on Epicurious years ago. It produces fluffy, comforting pancakes that will make you nostalgic for family weekend brunches at your local family restaurant or diner. Don’t be scare of the long list of ingredients, this is an easy recipe to assemble and the results will delight. My favourite way of eating these pancakes? Smear with peanut butter, garnish with bananas and blueberries, then drizzle with sweet local maple syrup.

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, beat by hand eggs then add buttermilk, club soda, vanilla, and 3 tablespoons of butter; mix together. Add egg mixture to dry ingredients and whisk to combine – batter will have lumps.
2. Heat over medium heat a large griddle or frying pan; brush with butter. Working in batches, scoop a 1/2 cup of batter onto cooking surface. Let cook until bubbles form and pop on top of pancake. In a swift and confident motion, use a sturdy spatula to flip the pancake and continue cooking until golden brown, about 2 to 3 minutes. Remove from heat, brush with butter and serve.

RECIPE NOTES:
* Substitute buttermilk by using lemon juice or vinegar and milk. The easiest way is to use a glass liquid measuring cup. To the measuring vessel, add 1 Tbsp + 2 1/4 tsp of vinegar/lemon juice then add milk up to the 1 3/4 cup line. Let sit until milk curdles.