Classic Buttermilk Pancakes
Directions
- 1Make the salted maple cinnamon butter by beating together 8 tbsp of unsalted butter at room temperature, 1/3 cup of maple syrup, 1/2 tsp of salt and 1/2 tsp of cinnamon until well combined and fluffy. Refrigerate until ready to use.
- 2In a large bowl, whisk together 2 1/4 cups of buttermilk, 2 eggs, 1/4 cup of melted butter, and 2 tsp of vanilla extract until well combined.
- 3Add 3 tbsp of granulated sugar, 2 1/4 cups of all-purpose flour, 3 tsp of baking powder, 1 tsp of baking soda, and 1 tsp of salt to the wet ingredients.
- 4Whisk until just combined; a few lumps are okay.
- 5Let the batter rest for 10 minutes.
- 6Heat a large nonstick skillet over medium-high heat and grease with butter.
- 7Pour 1/3 cup of batter onto the hot skillet for each pancake.
- 8Cook until bubbles form, then flip and cook the other side until golden brown (about 2–4 minutes per side).
- 9Serve warm with the salted maple cinnamon butter and maple syrup.
Ingredients
- 2.25 cups buttermilk
- 2 eggs
- 0.25 cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 3 tbsp granulated sugar
- 2.25 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 8 tbsp unsalted butter, at room temperature
- 0.33 cup maple syrup
- 0.5 tsp salt
- 0.5 tsp cinnamon
Equipment
bowlwhiskmeasuring cuplarge nonstick skillet