Mother’s Day Pancakes

By Lara Hammoudeh, Baker & Chocolatier

A fluffy pancake breakfast is how I deliciously show gratitude to my mother!



¾ cup wholewheat flour

¾ cup all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

1 cup buttermilk

1 tsp vanilla

2 eggs

½ cup milk

¼ tsp salt

1 tbsp honey

Confectioner’s sugar (optional)

Maple syrup (optional)

Assorted berries

1⁄3 cup butter


1. Sift all dry ingredients

2. In a separate bowl, mix all wet ingredients

3. Mix all dry ingredients with wet ingredients

4. Brush an iron skillet with the butter and ladle the batter into the hot skillet until it takes shape

5. In batches, pour the mix into the skillet until it takes shape. Then flip the pancake until both sides are golden brown

6. Put the pancake on a plate, top with berries and confectioner’s sugar.

Serve with maple syrup on the side