Ingredients:

  • 2 cups spelt flour (240g)
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 0.5 tsp ground cinnamon
  • 1.5 cups buttermilk (360ml)
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, melted (42g)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp vanilla extract

Instructions:

  1. Combine the spelt flour, baking powder, baking soda, salt, and cinnamon in your large bowl.
  2. In a separate jug, whisk the buttermilk, egg, melted butter, maple syrup, and vanilla.
  3. Pour the wet ingredients into the dry. Stir with a spatula until just combined and small lumps remain.
  4. Let the mixture sit for 10 minutes until you see small bubbles forming on the surface.
  5. Heat your skillet over medium low heat. Add a tiny bit of butter until it sizzles and stops foaming.
  6. Scoop 1/4 cup of batter onto the pan until a round shape forms naturally.
  7. Cook for about 2-3 minutes until the edges look set and bubbles pop without filling back in.
  8. Slide the spatula under and flip in one quick motion until the pancake lands softly on its other side.
  9. Bake the second side for 1-2 minutes until the center feels springy when pressed.
  10. Place finished pancakes on a wire rack in a low oven (200°F/90°C).