CLASSIC BUTTERMILK PANCAKES

Serves 12
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Directions

  1. 1Beat together all ingredients for the salted maple cinnamon butter in a medium bowl until well combined and fluffy.
  2. 2Beat together all ingredients for the salted maple cinnamon butter in a medium bowl until well combined and fluffy.
  3. 3Beat together all ingredients for the salted maple cinnamon butter in a medium bowl until well combined and fluffy.
  4. 4Place the butter into an airtight container and set in the fridge until ready to use.
  5. 5Place the butter into an airtight container and set in the fridge until ready to use.
  6. 6Place the butter into an airtight container and set in the fridge until ready to use.
  7. 7In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
  8. 8In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
  9. 9In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
  10. 10Add in the granulated sugar, flour, baking powder, baking soda, and salt.
  11. 11Add in the granulated sugar, flour, baking powder, baking soda, and salt.
  12. 12Add in the granulated sugar, flour, baking powder, baking soda, and salt.
  13. 13Whisk until just combined; it’s okay if there are a few small lumps in the batter.
  14. 14Whisk until just combined; it’s okay if there are a few small lumps in the batter.
  15. 15Whisk until just combined; it’s okay if there are a few small lumps in the batter.
  16. 16Let the batter rest for 10 minutes.
  17. 17Let the batter rest for 10 minutes.
  18. 18Let the batter rest for 10 minutes.
  19. 19Heat a large nonstick skillet over medium-high heat and grease with butter.
  20. 20Heat a large nonstick skillet over medium-high heat and grease with butter.
  21. 21Heat a large nonstick skillet over medium-high heat and grease with butter.
  22. 22Use a 1/3 measuring cup to pour the batter onto the pan for each pancake.
  23. 23Use a 1/3 measuring cup to pour the batter onto the pan for each pancake.
  24. 24Use a 1/3 measuring cup to pour the batter onto the pan for each pancake.
  25. 25Cook until little bubbles form, then gently flip to cook the other side until golden brown (approximately 2-4 minutes per side).
  26. 26Cook until little bubbles form, then gently flip to cook the other side until golden brown (approximately 2-4 minutes per side).
  27. 27Cook until little bubbles form, then gently flip to cook the other side until golden brown (approximately 2-4 minutes per side).
  28. 28Plate and serve the pancakes warm with the salted maple cinnamon butter and maple syrup, if desired.
  29. 29Plate and serve the pancakes warm with the salted maple cinnamon butter and maple syrup, if desired.
  30. 30Plate and serve the pancakes warm with the salted maple cinnamon butter and maple syrup, if desired.

Ingredients

  • 2.25 cups buttermilk
  • 2.25 cups buttermilk
  • 2.25 cups buttermilk
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 2 tsp vanilla extract
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 3 tbsp granulated sugar
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 2.25 cups all-purpose flour
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 8 tbsp unsalted butter
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 0.33 cup maple syrup
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon
  • 0.5 tsp cinnamon

Equipment

medium bowlairtight containerlarge bowlwhisklarge nonstick skillet1/3 measuring cup