Buttermilk Pancakes Recipe
Maple Butter, Berries, Whipped Cream
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Ingredients
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Pancake Batter
Maple Butter
Toppings
Method
Pancake Batter
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- 2
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not to overmix; some lumps are okay.
Cooking Pancakes
- 4
Preheat Griddle
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- 5
Cook Pancakes
Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 6
Flip and Finish
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Transfer to a plate and keep warm.
Maple Butter
- 7
Prepare Maple Butter
In a small bowl, combine the softened unsalted butter and pure maple syrup. Mix until well blended and creamy.
Serving
- 8
Assemble and Serve
Stack the pancakes on a plate, dollop with maple butter, and top with mixed berries and whipped cream. Serve immediately.