These Classic Buttermilk Pancakes are the perfect start to any morning, featuring a fluffy, light texture and a rich, flavorful taste. Paired with homemade Salted Maple Cinnamon Butter, these pancakes take a traditional breakfast to a new level of deliciousness. Each bite combines the sweetness of maple and a hint of cinnamon with the savory touch of salted butter, making these pancakes a delightful treat.
Why You'll Love This: The combination of buttermilk in the batter ensures that the pancakes are exceptionally soft and fluffy, while the homemade butter adds a gourmet twist to a breakfast classic. This recipe is straightforward and fun to make, offering a satisfying and comforting meal that's perfect for lazy weekends or special brunch gatherings.
Perfect Occasion: Ideal for a family breakfast, weekend brunch, or as a special treat on holidays like Mother's Day or Christmas morning. These pancakes are also great for impressing guests or bringing a little joy to any morning.
Decoration Tips:
- Serve the pancakes stacked high, topped with a generous dollop of the salted maple cinnamon butter.
- Drizzle with additional maple syrup and sprinkle with a pinch of ground cinnamon for extra flavor and a beautiful presentation.
- Garnish with fresh berries or sliced bananas for a fresh, fruity contrast.
- Dust with powdered sugar for a touch of elegance.
Ingredients:
- Pancakes:
- 2 1/4 cups buttermilk (or substitute: 2 tbsp apple cider vinegar or lemon juice + 2 1/4 scant cups milk)
- 2 eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 3 tbsp granulated sugar
- 2 1/4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Salted Maple Cinnamon Butter:
- 8 tbsp (1 stick) unsalted butter, room temperature
- 1/3 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp cinnamon
Instructions:
- Prepare the Butter:
- In a medium bowl, beat together butter, maple syrup, salt, and cinnamon until well combined and fluffy. Store in an airtight container in the fridge until needed.
- Make the Pancake Batter:
- In a large bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Add sugar, flour, baking powder, baking soda, and salt. Whisk until just combined; some small lumps are okay. Let the batter rest for 10 minutes.
- Cook the Pancakes:
- Heat a large nonstick skillet or griddle over medium-high heat and lightly grease with butter.
- Pour 1/3 cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-4 minutes per side.
- Serve:
- Serve the pancakes hot with a dollop of salted maple cinnamon butter on top and extra maple syrup if desired.
Enjoy these classic buttermilk pancakes with their special twist of salted maple cinnamon butter for a truly comforting and delicious breakfast experience!