Buttermilk Pancakes Recipe

Dry ingredients

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

Wet ingredients

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

Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Small lumps are okay — avoid overmixing to keep pancakes tender. Let batter rest 5–10 minutes.

Cook pancakes: Heat a nonstick skillet or griddle over medium heat and lightly butter or oil it. For each pancake, pour about 1/4 cup batter onto the hot surface. Cook until edges set and bubbles form on top, 2–3 minutes, then flip and cook until golden and cooked through, 1–2 minutes more. Keep pancakes warm in a low oven (90–100°C / 200°F) while finishing the batch.

Combine softened butter, powdered sugar, vanilla and a pinch of salt in a bowl or stand mixer. Whip on medium speed until light and fluffy, 1–2 minutes. Transfer to a small dish and refrigerate briefly if it becomes too soft. Serve a spoonful on top of warm pancakes.

Prepare base

In a small bowl whisk together egg yolks, cornstarch and half of the sugar until smooth and pale.

Heat milk, cream and remaining sugar in a small saucepan over medium heat until it just begins to steam (do not boil). Remove from heat.

Temper the yolks: Slowly pour about 1/4 cup of the hot milk mixture into the yolk mixture while whisking constantly to warm the yolks. Then pour the yolk mixture back into the saucepan with the remaining milk, stirring continuously.

Cook custard: Return the saucepan to low-medium heat and cook, stirring constantly with a spatula, until the custard thickens and coats the back of the spatula, about 3–5 minutes. Do not let it boil to avoid curdling.

Finish with passion fruit: Remove from heat and whisk in the passion fruit pulp, cold cubed butter and a pinch of salt until smooth. Taste and adjust sweetness with a teaspoon of sugar if needed. If you prefer seedless custard, strain the mixture through a fine mesh sieve into a clean bowl to remove seeds. Cover surface with plastic wrap to prevent a skin and chill until slightly warm or cool, about 15–30 minutes depending on desired serving temperature.

Combine maple syrup, water and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer and cook 2–3 minutes to marry flavors. Stir in butter until melted and glossy. Keep warm until serving.

Stack pancakes 3–4 high on plates. Spoon a generous dollop of whipped butter on top of the stack, add 2–3 tablespoons of passion fruit custard per stack (or more to taste), and drizzle warm maple syrup around and over the pancakes.

Garnish with extra passion fruit pulp for brightness and a few mint leaves. Serve immediately while pancakes are warm and custard slightly warm or chilled, according to preference.