Buttermilk Pancakes Recipe
cinnamon spiked maple syrup, vanilla bean whipped cream
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Ingredients
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Pancakes
Method
Pancakes
Prepare the Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk the buttermilk, eggs, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter.
Cinnamon Spiked Maple Syrup
Make the Syrup
In a small saucepan, combine the maple syrup and cinnamon stick. Heat over low heat until warmed through, about 5 minutes. Remove from heat and let the cinnamon steep for a few minutes before removing the stick.
Vanilla Bean Whipped Cream
Whip the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla bean paste. Using an electric mixer, beat on medium-high speed until soft peaks form. Do not overbeat.