Fluffy Buttermilk Pancakes with Maple Butter
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 1/2 cups (180g) all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (300ml) buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for cooking
For the Maple Butter:
1/4 cup (60g) unsalted butter, softened
2 tablespoons pure maple syrup
A pinch of salt
Instructions:
Make Maple Butter: In a small bowl, whisk together the softened butter, maple syrup, and a pinch of salt until smooth. Set aside.
Prepare Pancake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—do not overmix.
Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes, or until golden brown. Repeat with the remaining batter.
Serve: Stack the pancakes on a serving plate, and top with a dollop of maple butter. Drizzle with additional maple syrup if desired.
Optional Garnishes: Add fresh berries, whipped cream, or a dusting of powdered sugar for extra flair.
Tips for a Unique Twist:
For a light, airy texture, separate the egg whites and beat them until stiff, then gently fold them into the batter.
Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
For extra decadence, serve with crispy bacon on the side.
