Classic Buttermilk Pancakes with Salted Maple Cinnamon Butter

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:

1. Serve the pancakes stacked high, topped with a generous dollop of the salted maple cinnamon butter.
2. Drizzle with additional maple syrup and sprinkle with a pinch of ground cinnamon for extra flavor and a beautiful presentation.
3. Garnish with fresh berries or sliced bananas for a fresh, fruity contrast.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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!