CLASSIC BUTTERMILK PANCAKES
Serves 12
Directions
- 1Beat together all ingredients for the salted maple cinnamon butter in a medium bowl until well combined and fluffy.
- 2Place the butter into an airtight container and set in the fridge until ready to use.
- 3In a large bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- 4Add in the granulated sugar, flour, baking powder, baking soda, and salt.
- 5Whisk until just combined; it’s okay if there are a few small lumps in the batter.
- 6Let the batter rest for 10 minutes.
- 7Heat a large nonstick skillet over medium-high heat and grease with butter.
- 8Use a 1/3 measuring cup to pour the batter onto the pan for each pancake.
- 9Cook until little bubbles form, then gently flip to cook the other side until golden brown (approximately 2-4 minutes per side).
- 10Plate and serve the pancakes warm with the salted maple cinnamon butter and maple syrup, if desired.
Ingredients
- 2.25 cups buttermilk
- 2 eggs
- 0.25 cup unsalted butter
- 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
- 0.33 cup maple syrup
- 0.5 tsp salt
- 0.5 tsp cinnamon
Equipment
medium bowlairtight containerlarge bowlwhisklarge nonstick skillet1/3 measuring cup
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