March is for Maple & Pancakes

As winter melts away and the temperatures start to rise, Vermont's maple trees are preparing for their annual debut: sugaring season. This time of year is a beloved tradition in Vermont, and for good reason. Vermont is the largest producer of maple syrup in the US – our cold winters and warm spring days create the perfect conditions for maple trees to produce sap that is high in sugar content. During this short but oh-so-sweet season, sap is collected and boiled down into syrup, perfect for pouring over breakfast treats, putting in your coffee, or just drinking from the bottle for a quick boost of energy.

We may be a little biased, but one of our favorite ways is to pour them over Breakfast Chef Lucas’s pancakes. If you’ve eaten breakfast at Flannel over years, you may have devoured them yourself. They are the perfect balance of fluffy and crispy, while also serving as a perfect base to Vermont’s liquid gold. If you can’t make it to Vermont to order a stack, he kindly shared the recipe with us. 

Buttermilk Pancakes (Serves about 4)

Ingredients

• 4 eggs
• 1 ½ cups buttermilk
• ½ cup sugar
• ½ cup melted butter (slightly cooled)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt

Instructions

1. Preheat the pan
   Heat a large skillet or griddle over medium heat. Lightly grease with butter or oil.
2. Mix the wet ingredients
   In a large bowl, whisk the eggs until smooth. Add the buttermilk and whisk to combine.
3. Combine the dry ingredients
   In a separate bowl, mix together the flour, sugar, baking soda, baking powder, and salt.
4. Make the batter
   Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Gently fold in the melted butter. Do not overmix — a few small lumps are fine.
5. Cook the pancakes
   Pour about ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.
6. Serve
   Serve warm with butter, Vermont pure maple syrup, fresh fruit, or your favorite toppings.

If you’re interested in learning more about the sugaring process, Maple Open House Weekend is March 21-22. Over 90 sugarhouses and maple-loving businesses across the state will open their doors to teach, sample and devour the sticky goodness.