Classic Buttermilk Pancakes with Maple Butter
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
20 minutes
Prep time
10 minutes
Cook time
10 minutes
Classic American breakfast dishes often highlight simple yet elegant flavours, with pancakes as an enduring favourite. Inspired by traditional diner-style recipes, these buttermilk pancakes offer a fluffy texture and a rich layer of flavour when paired with homemade maple butter, drawing from both European and American breakfast inspirations.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
250 grams all-purpose flour (sifted)
-
10 grams baking powder (sifted)
-
5 grams baking soda (sifted)
-
2 grams salt
-
375 milliliters buttermilk (at room temperature)
-
2 large eggs (at room temperature)
-
60 grams unsalted butter (melted, plus extra for greasing the pan)
-
60 grams unsalted butter (softened)
-
60 milliliters pure maple syrup
-
250 grams all-purpose flour (sifted)
-
10 grams baking powder (sifted)
-
5 grams baking soda (sifted)
-
2 grams salt
-
375 milliliters buttermilk (at room temperature)
-
2 large eggs (at room temperature)
-
60 grams unsalted butter (melted, plus extra for greasing the pan)
-
60 grams unsalted butter (softened)
-
60 milliliters pure maple syrup
Instructions
-
1.
Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine for fluffy pancakes.
Do not overmix the batter as it can lead to dense pancakes.
- 2. Prepare the Maple Butter: In a small saucepan, combine the softened unsalted butter and pure maple syrup. Stir until fully combined, creating a smooth, creamy texture. Keep it at room temperature until ready to serve.
- 3. Mix Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- 4. Combine Wet Ingredients: In another bowl, whisk together the buttermilk and eggs until fully combined. Gradually pour in the melted butter while continuously whisking to emulsify the mixture.
-
5.
Cook the Pancakes:
Preheat a griddle or frying pan over medium heat (about 180°C). Lightly grease it with unsalted butter. Pour a ladleful (approximately 120ml) of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for an additional 1-2 minutes until golden brown on both sides. Adjust heat as necessary to prevent burning.
Ensure the internal temperature reaches at least 75°C to ensure they are cooked through.
- 6. Serve and Enjoy: Stack the pancakes on a serving plate and dollop generously with the creamy maple butter. Serve immediately for optimal fluffiness and warmth.
Tips and Variations
- For a twist, add blueberries or chocolate chips to the pancake batter before cooking.
- Make the maple butter ahead of time and store in the fridge; just bring it back to room temperature before serving.
- Serve with crispy bacon or breakfast sausage for a hearty morning meal.
Equipment Required
Suggested Pairings
Sides
-
The saltiness of crispy bacon contrasts beautifully with the sweet pancakes, offering a balanced breakfast.
-
A fruit salad adds freshness and complements the richness of the pancakes and maple butter.
Drinks
-
The acidity of the juice provides a bright and refreshing contrast to the sweet pancakes.
-
A light, bubbly drink that pairs well with a sweet breakfast without overpowering it.
Other Food Dishes
-
A classic dish that pairs well for those who enjoy a more savoury option alongside pancakes.
-
Light and sweet, muffins provide a delightful addition for a breakfast spread.