Butter Milk Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together the flour, 2 tablespoons sugar, baking powder, baking soda, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and vanilla until smooth.

Combine batter

Make a well in the dry ingredients, pour in the wet mixture and gently fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5–10 minutes to hydrate the flour and activate the leaveners.

Preheat griddle

Heat a nonstick skillet or griddle over medium heat until warm, then reduce to medium-low. Lightly butter or oil the surface. The griddle is ready when a drop of water sizzles and evaporates.

Cook pancakes

Spoon about 1/4 cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook until golden and cooked through, another 1–2 minutes. Keep finished pancakes warm in a low oven (about 200°F / 95°C) while you cook the rest.

Warm the milk and cream

In a medium saucepan combine the milk and heavy cream. Warm over medium heat until just simmering (small bubbles around the edge), then remove from heat.

Whisk egg yolks and sugar

While the milk is warming, whisk the egg yolks and 1/4 cup sugar in a bowl until pale and slightly thickened.

Temper the eggs

Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook custard

Return the saucepan to low heat and cook, stirring constantly with a heatproof spatula, until the custard thickens slightly and coats the back of the spatula (temperature ~170–175°F / 77–80°C). Do not boil.

Finish with cream cheese

Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove any curdled bits. While still warm, whisk in the softened cream cheese and vanilla until completely smooth. If desired, whisk in 1 teaspoon butter for extra sheen. Chill slightly before serving or serve warm.

Melt chocolates

Place the chopped white and dark chocolate in separate small heatproof bowls. Melt each over a double boiler or in short bursts in the microwave (15–20 seconds at a time), stirring until smooth. Keep warm.

Option — swirl or drizzle

For a marbled sauce, combine small spoonfuls of each melted chocolate in a shallow bowl and swirl gently with a fork. Or use separately to drizzle over pancakes and anglaise.

Macerate strawberries (optional)

Toss the quartered strawberries with the 1/2 teaspoon lemon juice and 1/2 teaspoon sugar. Let sit for 10–15 minutes to release juices and soften.

Stack pancakes (2–3 per serving) on plates. Spoon a generous pool of cream cheese anglaise over or alongside the pancakes.

Drizzle with melted white and dark chocolate as desired — use separate drizzles or a marbled swirl. Arrange macerated strawberries on top and around the stack.

Dust with powdered sugar if you like and serve with maple syrup on the side. Serve immediately while pancakes are warm and anglaise is slightly warm or chilled, depending on preference.