Buttermilk Pancakes Recipe
served with whipped butter & grade 'A' maple
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Ingredients
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Pancake Batter
Whipped Butter
To Serve
Method
Pancake Batter
Preheat and prep
Place a large skillet or griddle over medium heat. Lightly grease with a little butter or neutral oil and keep warm. If you have a thermometer, aim for a cooking surface temperature of about 375°F (190°C).
Dry ingredients
In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.
Wet ingredients
In a separate bowl or large measuring cup whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
Combine
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently with a spatula or spoon until just combined — small lumps are fine. Do not overmix; overmixing will toughen the pancakes. Let the batter rest 5–10 minutes while the griddle finishes heating; this helps the baking powder/soda activate and gives lighter pancakes.
Cook pancakes
Lightly grease the hot griddle. Use a 1/4-cup (60 ml) scoop to pour batter for each pancake (adjust size as desired). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more. Transfer cooked pancakes to a warm plate or oven set to low (around 200°F / 95°C) to keep warm while you finish the batch. Repeat, re-greasing the griddle as needed.
Finish
If batter seems too thick after resting, whisk in 1–2 tablespoons extra buttermilk to loosen. If too thin, add 1–2 tablespoons flour. Serve pancakes hot.
Whipped Butter
Place the softened unsalted butter in a medium bowl. Using a handheld mixer or stand mixer fitted with the paddle or whisk attachment, beat the butter on medium-high speed until fluffy, about 1–2 minutes.
With the mixer running, add the cold heavy cream in a thin stream and continue to whip until the butter loosens and becomes whipped in texture, about 30–60 seconds more. Add the fine salt and powdered sugar (if using) and whip another 10–15 seconds to combine. Taste and adjust salt or sweetness as desired.
Transfer the whipped butter to a small serving dish and keep at room temperature until ready to serve. If making in advance, store refrigerated and bring to room temperature before serving to return to a spreadable consistency.