Buttermilk Pancakes Recipe
Salted Vanilla Buttercream, Maple Syrup.
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Ingredients
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Pancake Batter
Salted Vanilla Buttercream
Topping
Method
Pancake Batter
- 1
Prepare Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well mixed.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted unsalted butter, and vanilla extract until combined.
- 3
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter may be slightly lumpy. Avoid over-mixing.
- 4
Cook Pancakes
Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Salted Vanilla Buttercream
- 5
Cream Butter
In a mixing bowl, beat the unsalted butter with a hand mixer or stand mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Cream
Gradually add the powdered sugar, mixing on low speed until incorporated. Then add the heavy cream, vanilla extract, and salt, and beat on medium-high speed until the buttercream is fluffy and smooth.
Serving
- 7
Plate the Pancakes
Stack the cooked pancakes on plates and top with a generous dollop of salted vanilla buttercream.
- 8
Add Maple Syrup
Drizzle maple syrup over the pancakes and buttercream to taste before serving.