Description
Light and airy buttermilk pancakes topped with a rich, whipped maple butter. A perfect balance of tangy and sweet for a luxury breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/2 cup unsalted butter, softened (for topping)
- 1/3 cup pure maple syrup (for topping)
- Pinch of salt (for topping)
Instructions
- Beat the softened butter, maple syrup, and a pinch of salt with a hand mixer until pale and fluffy. Set aside in the fridge.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
- Heat a non-stick skillet over medium-low heat.
- Pour 1/4 cup of batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown on both sides.
- Serve hot with a dollop of the whipped maple butter on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American